Ultimate Preservation Guide: What Can You Vacuum Seal?

Meats & Proteins:

Beef, Pork, and Lamb: When vacuum sealed, the absence of oxygen may cause the meat to turn a slightly darker shade. This is perfectly normal; the meat will return to its natural bright red color once the bag is opened.

Fish & Seafood: We recommend pre-freezing moist seafood for 1-2 hours before sealing to ensure no liquids are drawn into the vacuum pump.

Accelerated Marinating: The vacuum process opens the pores of the meat, allowing marinades to penetrate deeply in just 20 minutes instead of overnight.

Vegetables & Fruits:

The Blanching Rule: Cruciferous vegetables (like broccoli, cauliflower, cabbage, and Brussels sprouts) naturally emit gases. To prevent the bag from inflating, these must be blanched (boiled for 1-2 minutes then moved to an ice bath) before sealing.

Soft Fruits: For berries and sliced fruits, freeze them individually on a baking sheet first to prevent them from being crushed by the powerful vacuum pressure.

Pantry & Dry Goods:

Flour & Powders: To prevent fine particles from being sucked into the machine, place a folded paper towel or a coffee filter inside the bag between the powder and the seal area.

Snacks & Crackers: Vacuum sealing keeps crackers and chips crispy for months, even in humid climates.