What Foods Can Be Vacuum Sealed?

What Foods Can Be Vacuum Sealed?

Vacuum sealing has become an increasingly popular method for food preservation, offering extended shelf life, reduced waste, and enhanced flavor retention. But not all foods are suitable for this technique. Understanding which foods can and cannot be vacuum sealed is crucial for maximizing the benefits of this preservation method while ensuring food safety.

First, let's find out which foods can be vacuum-sealed with a vacuum sealer.

1. Raw Meats (Pork, Beef, Mutton, Fish, Shrimp, etc.) Vacuum Sealing: Inhibit Bacteria, Prolong Freshness 

How to Operate: Cut the meat into single-serving portions and trim off excess fascia or impurities; pat dry surface blood and moisture thoroughly with kitchen paper; place the meat into food-grade vacuum bags and lay them flat without stacking; select the "Dry Pump" or "Meat-Specific" mode on the vacuum sealer to complete sealing, then promptly refrigerate or freeze the sealed bags.

Precautions: Ensure the meat is completely dry before sealing, as residual moisture will compromise the sealing effect and accelerate bacterial growth; for fish and shrimp, it is recommended to remove internal organs and scales prior to sealing to prevent sharp bones from puncturing the vacuum bags; vacuum-sealed raw meat stored in the freezer can have its shelf life extended by 1–2 times compared to conventional freezing methods.

2. Vegetables and Fruits (Carrots, Broccoli, Apples, Blueberries) Sealing: Lock Freshness, Retain Crisp Texture 

How to Operate: Wash vegetables such as carrots and broccoli, then drain them thoroughly (cut broccoli into florets if needed); for apples, peel and dice them, then soak in light salt water briefly to prevent oxidation; rinse blueberries and drain well; place the prepared produce into vacuum bags, leaving a small gap inside; select the "Dry Pump" mode for sealing; for leafy greens, blanch them first to stop enzyme activity, then cool and drain completely before vacuum sealing.

Precautions: The surface of fruits and vegetables must be free of moisture to avoid rotting and spoilage; fresh leafy greens are not suitable for direct raw sealing—blanching before sealing improves preservation; for soft berries like strawberries and bayberries, use the "Pulse Pump" mode during vacuuming to prevent crushing due to excessive pressure.

3. Seal Cooked Foods and Prepared Dishes (Marinated Meats, Braised Pork, etc.): Prevent Spoilage, Retain Original Flavor

How to Operate: Cool the cooked dishes completely to room temperature to avoid condensation inside the vacuum  bags caused by residual heat (especially for soups and sauces); use stand-up vacuum bags for dishes with broth or sauce, filling no more than two-thirds of the bag’s capacity; select the "Wet Pump" mode on the vacuum sealer to seal; refrigerate or freeze the sealed packages based on the type of ingredients.

 Precautions: Never seal hot or warm cooke foods, as high temperatures will speed up bacterial propagation; for liquid-containing dishes, prevent sauce or broth from contacting the sealing strip of the bag to avoid poor sealing; vacuum-sealed cooked foods should be consumed within 3–5 days when refrigerated, or stored in the freezer for up to one month; always reheat thoroughly before eating.

Vacuum sealing is a versatile and effective method for preserving a wide variety of foods. By knowing which foods are suitable for vacuum sealing and following proper guidelines, you can enjoy fresh, delicious food for longer periods while reducing food waste.