The short answer
- Sealed fresh food still needs the fridge or freezer: some bacteria grow without air.
- Raw mushrooms, onions, garlic and soft white-rind cheese are better not sealed.
- Dry and cold in: wet or soft food goes into the freezer for an hour first.
- Pad bones, label everything, thaw in the fridge.
Five rules
- 1 · Vacuum is not a preservative Taking the air out slows spoilage, but some bacteria grow without oxygen. Fresh food sealed stays in the fridge or freezer, never on the bench. How long does vacuum-sealed meat keep?
- 2 · Not everything seals raw Raw mushrooms, onions and garlic, and soft cheeses with a white rind, are better not sealed; broccoli, cabbage and beans are blanched first. Which foods can you vacuum seal?
- 3 · Dry and cold goes in Pat food dry, let cooked food cool, and give wet or soft food an hour in the freezer, so it keeps its shape and nothing reaches the seal. Sealing soft food
- 4 · Mind the bones Sharp bones and frozen edges pierce thin film: use 160 micron bags or rolls and pad the bones.
- 5 · Label, freeze flat, thaw in the fridge What and when on every pack; flat packs freeze and thaw faster; thaw in the fridge with the bag opened, never on the bench.
And three habits
- 1
Clean seal areaWipe the bag opening before sealing: grease or crumbs there make a weak seam.
- 2
Leave roomAbout 5cm free between food and opening; liquids no more than two-thirds full.
- 3
Check the seamA good seam is even and unbroken; if the bag loosens later, open it and seal again.
LAVA AustraliaOfficial LAVA distributor and vacuum-packaging specialists since 2018.
