As much as we all love our vacuum sealers, and the magic they work in the kitchen, there are some foods that either should not be vacuum sealed, or require a little extra attention for vacuum sealing.
The first category is pretty easy, some foods simply need to be blanched before we vacuum seal them. Certain vegetables will lose their color and spoil over time do to the enzymes they produce. To stop these enzymes the vegetable must be blanched; simply boil the vegetable briefly, then submerge in ice water to stop the cooking process, and you are ready to vacuum seal! These vegetables will release gases while refrigerated, so we recommend you freeze them for vacuum sealed storage. For easy blanching tips read here.
Foods that need to be blanched first:
• Brussels Sprouts
• Other cruciferous vegetables
Unfortunately there are just a few foods that cannot be vacuum sealed. Some foods contain anaerobic bacteria, which can grow without the presence of air, meaning even within a vacuum sealed pouch these bacteria will continue to grow and may pose a risk to your health.
Foods that cannot be vacuum sealed:
• Soft cheeses
• Ricotta ...
• Other soft and unpasteurized cheeses
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