Storing bulk purchases or pre-prepped meals for future use? Your freezer is well-equipped to keep food fresh for a longer amount of time, but this area is prone to certain conditions that may affect your food's texture, taste and quality. Using a vacuum sealer, as well as following the proper freezing guidelines for each type of food, can prevent freezer burn for a longer amount of time while preserving your food's integrity longer. Meats, like beef, poultry and fish, generally only stay fresh for about six months when stored in the freezer using conventional methods. With the FoodSaver Food Preservation System, you can extend that shelf life to about two to three years. Vegetables are also well-suited for freezer storage, but it's important to blanch these foods (briefly cooking the food in boiling water, then placing them under cold running water) before vacuum sealing, as this may further extend the shelf life from eight months to about two to three years.
Your freezer is not the only place where a vacuum sealer can have a significant impact on food quality. Cheese generally lasts between one to two weeks when stored in ordinary bags and containers, but using a vacuum sealer extends that length between four and eight months. The same is true with fruits and berries — while most fresh fruits last about one to six days in the fridge, they can stay fresh for about one to two weeks when preserved with the FoodSaver System. The National Center for Home Food Preservation noted that keeping fruits in a drawer can further extend the freshness of this food.
Dry foods and baking ingredients are well-suited for your pantry, but can they be vacuum sealed? The answer is a resounding "yes" — not only can you use the FoodSaver System, but doing so drastically increases the time these ingredients stay fresh. Flour and sugar, for example, may last up to six months in the pantry, but storing them with a vacuum sealer increases that range to about one to two years. Rice and pasta may have the same results — both may last up to six months when conventionally stored, but that number jumps to one to two years when vacuum sealed.