Food Storage Advice

Have a look at these comparison tables below showing the benefits of length of storage of vacuum packing over normal storage, using an Eiffel Freshpack Pro.

Fridge Normal Storage Eiffel Sealed
Boiled food 2 days 10 days
Fresh meat 2 days 6 days
Fresh poultry 2 days 6 days
Boiled meat 4-5 days 8-10 days
Fresh fish 2 days 4-5 days
Cold meats 3 days 6-8 days
Smoked sausages 90 days 365 days
Hard cheeses 12-15 days 50-55 days
Soft cheeses 5-7 days 13-15 days
Fresh vegetables 5 days 18-20 days
Fresh herbs 2-3 days 7-14 days
Washed lettuce 3 days 6-8 days
Fresh fruit 3-7 days 8-20 days
Desserts 5 days 10-15 days
Cupboards Normal Storage Eiffel Sealed
Bread/rolls 2-3 days 7-8 days
Pastry 120 days 300 days
Dried food 10-30 days 30-90 days
Raw rice/pasta 180 days 365 days
Coffee/tea 30-60 days 365 days
Wine 2-3 days 20-25 days
Non-alcoholic drink (sealed) 7-10 days 20-25 days
Non-alcoholic drink in a vacuum jar 2-3 days 7-10 days
Baking goods 2-3 days 7-10 days
Hazelnuts, walnuts etc. 30-60 days 120-180 days
Crackers/potato chips 5-10 days 20-30 days
Freezer Normal Storage Eiffel Sealed
Fresh meat 6 months 18 months
Ground meat 4 months 12 months
Poultry 6 months 18 months
Fish 6 months 18 months
Fresh Vegetables 8 months 24 months
Mushrooms 8 months 24 months
Herbs 3-4 months 8-12 months
Fruit 6-10 months 18-30 months
Cold meats 2 months 4-6 months
Baking goods 6-12 months 18 months
Coffee beans 6-9 months 18-27 months
Ground coffee 6 months 12-34 months
Bread/rolls 6-12 months 18-36 months
After vacuum packing should I keep food in the fridge or freezer?

If the foodstuff you’ve vacuum packed is normally kept in the fridge/freezer then it should still be kept in the fridge/freezer. Vacuum packing is not a substitute for freezing or refrigeration. If you are vacuum sealing documents or newspaper clippings etc then these of course don't need to be kept in the fridge/freezer because you wouldn't normally store them there.

What should I do if I’m vacuum sealing food with a high liquid content?

It is not recommened that you use vacuum bags or rolls for vacuum packing foods which contain a lot of liquid e.g. soups, sauces and smoothies etc. should be either pre-frozen before packing in a vacuum bag or use one of our canisters.

What is the best way to vacuum pack raw meat or fish?

For best results it is recommended that you pre-freeze meat and fish for around 2 hours prior to vacuum packing to ensure the retention of juices and shape it also ensures a better heat seal. If pre-freezing is not possible, just place a folded piece of kitchen paper or similar inside the vacuum bag above the meat/fish but below where the heat seal will take place, this helps stops any juices affecting the quality of the heat seal and reduces liquid entering your machine.

What is the best way to vacuum pack vegetables?

Vegetables should be immersed in hot water quickly (blanching) prior to vacuum sealing them. The process of blanching stops the enzyme action and preserves flavour, colour and texture. One to two minutes in boiling water is enough for fresh leaf vegetables or beans, depending on the hardness of the vegetable e.g. carrots would take longer than green beans. After blanching, submerge the vegetables in cold water to stop the cooking process then dry them with a kitchen paper prior to vacuum packing.

Is it possible to vacuum seal non-food items with a vacuum packer and what are the benefits?

Yes it is. Here are just a few examples, you could vacuum seal special photos, certificates or newspaper clippings to keep them free from moisture in the air damaging them (as vacuum packing removes all the air and hence any moisture) this will keep them preserved for years to come. You can also vacuum pack jewellery to stop it tarnishing. Why not vacuum seal your shampoo bottles or similar for your holiday suitcase to stop them exploding and spoiling your clothes (because the vacuum sealer removes the air the difference in air pressure does not then matter in the hold of the plane) .

Here's a handy tip for you.

Vacuum seal your meat with a marinade for just 1 hour and it's the equivalent of marinading for 24 hours. The reason for this is when the air is removed from the vacuum sealer bag containing the meat and marinade, the pores of the meat open, allowing the marinade to add its flavour to the meat much more quickly.