after blanching, it’s best if they’re stored in the freezer.
More on Vegetables :
Vegetables are a great candidate for portion control ; when storing
vegetables, try pre-freezing them for 1 to 2 hours, then separate them into
meal portions within your vacuum bags. After they have been vacuum
packaged, return them to the freezer.
IMPORTANT : Due to the risk of anaerobic bacteria, fresh mushrooms,
onions & garlic should never be vacuum packaged.
Preparation Hints for Powdery Foods :
When vacuum packaging powdery items like flour, it’s best to use their
original packaging inside of the vacuum bags. The fine powder could get
sucked into the machine and cause enough damage to shorten the life of the
sealer.
Preparation Hints for Liquids :
Before you vacuum package liquid such as soup stock, pre-freeze in a
casserole dish, loaf pan or ice cube tray until solid. Remove frozen liquid
from pan and vacuum package in the vacuum bags. You can then stack in
the freezer. When you’re ready to use, just cut corner of bag and place in
either a microwave dish or drop into water at a low simmer, below 170°F
(75°C).
Key Features of your New Vacuum Sealer
⚫ Machine size: 390*200*100mm
⚫ Sealing length: MAX 32cm
⚫ Vacuum pressure: -0.65~-0.75bar / -0.75~-0.95bar
⚫ Double sealing, each wide sealing line up to 3mm, prevents air leakage.
⚫ "Pulse" button to control vacuum time and degree.
⚫ Optional motor speed (high / low).
⚫ Separate vacuum mode for dry and moist food.
