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|
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.
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.
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.
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.
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) .
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.