There are many foods you can vacuum seal for extended freshness. Some of them include breads, meats, vegetables and potatoes.
But unfortunately, there are a handful that you should not preserve using this method. Some foods contain anaerobic bacteria, which can grow without the presence of air. Within a vacuum sealed pouch, with reduced oxygen, these bacteria will grow and may pose a risk to your health.
Do not vacuum seal:
- raw mushrooms
- garlic
- soft cheeses (blue cheese, brie, camembert, ricotta and other soft and unpasteurized cheeses)
- freshly cooked or steamed vegetables (safe to vacuum seal after they are at room temperature)
In addition, many common vegetables emit a gas when stored. If these vegetables – in the Cruciferae or Brassicaceae family – are kept in a vacuum sealed bag, this gas will cause them to spoil. To store these vegetables properly they should be blanched, dried, then vacuum sealed and frozen for storage.
Blanch first:
- arugula
- bok choy
- broccoli
- brussels sprouts
- cabbage
- cauliflower
- kale
- radishes
- turnips
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