Foods you should not vacuum seal

Have you ever wondered if there are foods that you shouldn't vacuum seal? There are many foods that you can vacuum seal to keep them fresher for longer, but unfortunately there are also a few that are best not stored in a vacuum. Some foods contain anaerobic bacteria, which can grow without the presence of air. In a vacuum-sealed pouch, with less oxygen, these bacteria will grow and pose a risk to your health.

Do not vacuum seal:

• raw mushrooms *
• garlic
• raw onion
• soft cheeses (blue cheese, brie, camembert, ricotta and other soft and unpasteurized cheeses)
• freshly cooked or steamed vegetables (vacuum sealing is only possible when they are at room temperature)

* Mushrooms spoil faster when vacuum sealed. Mushrooms have a ripening cycle similar to that of fruit; as a result, raw mushrooms ripen faster when vacuum sealed, and thus rot faster

In addition, many common vegetables give off a gas when they are stored. If these vegetables - from the Cruciferae or Brassicaceae family - are kept in a vacuum bag, this gas will spoil them. To keep these vegetables well, they must be blanched, dried and then vacuum sealed and frozen.

Blanch first:

• arugula
• bokchoy
• Broccoli
• Brussels sprouts
• cabbage
• Cauliflower
• Kale
• radishes
• turnip

We hope this short guide helped you identify the few things that shouldn't be vacuum sealed. You can use your vacuum sealer to safely store bread, meat, vegetables, potatoes and more. Most foods can be vacuum sealed to extend their life while saving you money and time!