Vacuuming and preparing food for vacuum storage

Vacuum storage of liquids and powders

 

  • Liquids must cool before vacuuming. Hot liquids can boil in a vacuum at a temperature much lower than their atmospheric boiling point.
  • Beverages, wine, tomato juice, and fruit juice can be safely vacuumed and recommended. Read our article on home wine storage here if you are interested in more about the topic.
  • However, it is FORBIDDEN to vacuum carbonated drinks, beer, and champagne, because the carbon dioxide released under reduced pressure or the vacuum seal flies at high speed into our eyes, or the glass explodes.
  • For foods and spices with a powder or granule texture, ensure the container is no more than ¾ full. Pay close attention to vacuuming with slow, even movements. Otherwise, the spice powder can quickly become agitated and clog the valve opening. You can find detailed information about the advantages of vacuum storage of spices here.
  • Do not freeze water-based liquids or liquids with a high water content, with or without a vacuum. When water freezes, it expands, thus stretching and breaking the container!! Especially mason jars and wine bottles.
  • You can safely freeze oil and fat, but make sure that the cooking oil used once is filtered. Please wait for it to cool, vacuum and store it in the refrigerator! This allows you to use the oil at least once more.

 

Pickling meat in a jar

 

  • If you want to marinate meat, poultry, or fish, shred the meat, place it in the preserves, and then pour the marinade over it.
  • If you marinate a large amount of meat in layers is also worth adding the marinade in layers. Vacuum the mason jar and leave it in the refrigerator for at least 30 minutes. The meat will be as tasty as if left in the fridge overnight.
  • You can intensify the marinating even more if you turn the meat 2-3 times and vacuum it again. Check out our recommended quick pickling method here.

 

Tips for storing food in mason jars

 

  • Use only thick-walled glasses!
  • Before actual use, vacuum test it to ensure it is not defective and cracked.
  • It cannot be emphasised enough that food should only be stored in a clean container, a mason jar. Placing the dishes in the oven at 80 degrees C for 10-15 minutes is sufficient. It is even better if we can heat treat and remove germs.
  • Don't forget to sterilise the lids of the mason jars too!
  • To store food in jars, use an intact lid.
  • The vacuum valve must also be intact to produce the correct vacuum.
  • Of course, the jar seal should also be cleaned and disinfected.
  • Before vacuuming, wash your hands and clean any equipment that comes into contact with food.
  • If possible, use gloves when handling food.
  • If you are vacuuming perishable food, place the container in the refrigerator or freezer immediately after the process, ensuring a constant low temperature. Do not leave food at room temperature for a long time!
  • Place vacuum-sealed food carefully in the refrigerator or freezer so that the food cools down quickly.
  • If you open canned, preserved or vacuum-packed food, you can re-vacuum them. Follow the instructions on the prepackaged food when repacking and storing the food. In any case, you can only consume these foods until the date indicated on the original packaging.
  • If you thaw a frozen, perishable food, eat it immediately. Do not eat perishable food if it has been at room temperature for several hours. This is especially important if the food has been prepared with a thick sauce and stored in a low-oxygen or oxygen-free environment.
  • Do not try to thaw food in hot water or on another hot surface unless the food is liquid (soups, fruit juices, etc.).
  • Foods with a high-fat content turn sour under oxygen and heat. Vacuuming extends the shelf life of foods such as hazelnuts, shredded coconut or cereal. Store in a cool, dark place!
  • Vacuuming also increases the shelf life of dried foods.
  • Vacuuming does not increase the shelf life of vegetables and fruits such as bananas, apples, potatoes and other vegetables. The exception to this is peeled food, which is perishable. In this case, vacuuming increases the shelf life somewhat.
  • Refrigerate soft foods (such as fish, berries, etc.) overnight before vacuuming.
  • Vegetables such as broccoli, cauliflower and cabbage, which emit gases during vacuuming, should be steamed and cooled first.