2. Add an additional inch to bag for each time the bag will be opened and resealed. For example, if cheese will be opened and resealed 3 times, make the bag 6 inches longer than needed when vacuum packaging the first time.
3. Vacuum package with smooth surface of bag facing up.
4. Always wipe inside top edges of bag clean before vacuum packaging.
5. When packaging very moist foods such as raw fish or fruits, it may be necessary to protect the FoodSaver vacuum pump from absorbing moisture. To do this, place a folded piece of paper towel inside the bag between the food and the seal line.
6. Meat, poultry and seafood can be coated with a dry seasoning rub, a seasoned paste, or a thick marinade before being vacuum packaged. Avoid using more than 2 tablespoons liquid per pound of meat, poultry, fish or vegetables. Vacuum packaging draws seasonings into foods so very little is needed.
7. Apply dry rubs and pastes to surface of meat, poultry or fish before placing in FoodSaver Bag.
8. Add liquid marinades to food after it has been placed inside the bag, using no more than 2 tablespoons per pound of ingredients; gently massage bag to distribute marinade. Place a folded paper towel between the meat, poultry or fish and the end of the bag before vacuum packaging to absorb excess moisture and protect the FoodSaver vacuum pump.
9. Package foods in FoodSaver Bags as flat as possible for quicker freezing and more compact storage. This also speeds up thawing.
10. Always label FoodSaver Bags, identifying the food, amount and date. Write directly on the end of the bag with a marking pen. Vacuum packaged frozen food is very compact and may be difficult to identify.
11. To thaw or heat pre-cooked foods in the microwave, cut a corner off the bag for steam to escape.
12. Always thaw raw meat, poultry and fish in the refrigerator.
13. Vacuum packaging is not a substitute for refrigeration, freezing or canning.
credit:foodsavershop
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