- Prep and save fresh vegetables for ready-to-serve use. (link to food storage guidelines)
- Learn how batch-cooking comes to your rescue for home-cooked, make-ahead meals that just need heating. (link to plan & make-ahead )
- When counting calories, you can store foods in healthy serving sizes for controlled portions. (link to healthy eating)
Your Seal-a-Meal® Vacuum Food Sealer will keep foods fresh longer than conventional storage methods. To get the best results, make sure you always start with the freshest, most flavorful foods available.
VACUUM FOOD STORAGE SYSTEM
Bags & Wraps
|Storage Time with Conventional Bags & Wraps||
Storage Time with
|Beef (Steaks, Roasts)||6-12 months||2-3 years|
|Beef (Ground, Stew Meat)||3-4 months||1 year|
|Lean Fish (Cod, Haddock)||4-6 months||2 years|
|Fatty Fish (Salmon, Sea Trout)||2-3 months||1 year|
|Pork Chops||4-6 months||2-3 years|
|Poultry||6-12 months||2-3 years|
|Soups and Sauces||2-4 months||1-2 years|
|Vegetables||6-9 months||2-3 years|
|Cheese||2-4 weeks||4-8 months|
|Deli Meats||3-4 days||7-10 days|
|Fruits (Berries)||1-5 days||7-14 days|
|Vegetables||2-7 days||7-14 days|
|Cereal||2-3 months||6-12 months|
|Coffee (Ground)||2 weeks||1-2 years|
|Cookies (Homemade)||1-2 weeks||3-6 weeks|
|Flour||6-8 months||1-2 years|
|Nuts||6-8 months||2 years|
The Seal-a-Meal® System is a wonderful way to preserve the freshness and nutritional value of fruits and vegetables. It also allows you to buy vegetables and fruits in season when they're at their best and most affordable, then enjoy them later in the year.
- It is essential that vegetables are correctly blanched before freezing, as blanching removes dirt and bacteria. Most importantly, blanching stops the enzyme action which destroys the fresh flavor, color, and texture of your vegetables. Watch your vegetables carefully as you blanch. Under-blanching actually stimulates enzyme action and over-blanching removes color and vitamins.
- To Blanch: drop 1 pound of vegetables at a time into 1 gallon of rapidly boiling water. Use 2 gallons of boiling water for leafy vegetables. Cover and begin timing immediately. Follow the Blanching Chart below for proper times. Remove blanched vegetables with a slotted spoon and plunge into ice cold water. The same boiling water may be used for 6 to 10 batches of blanching.
Blanching & Freezing Garden Vegetables
Recommended blanching times:
|Asparagus||Wash and trim ends. Leave whole or cut into 2-inch pieces.||
3 minutes thin
4 minutes thick
|Beans, green||Wash and trim ends. Leave whole or cut into 2-inch pieces.||3 minutes|
|Beans, lima||Wash, shell, and size sort.||
small to medium 2 to 3
minutes large beans 4 minutes
|Broccoli||Remove leaves and cut small florest from tough stalk. Wash well to remove any insects||3 to 4 minutes|
|Brussles sprouts||Wash and trim tough outer leaves. Wash well to remove any insects.||3 to 5 minutes|
|Cabbage||Wash and trim outer leaves. Cut into 1/2-inch slices||3 to 4 minutes|
|Carrots||Remove top and peel. Cut into 1/2 inch disks||3 to 4 minutes|
|Cauliflower||Remove leaves and cut florets from stalk. Wash well to remove any insects.||3 to 4 minutes|
|Corn-on-the-cob||Remove husk and silk. Wash well.||
small ears - 6 to 8 minutes
large ears - 9 to 11 minutes
|Corn, whole kernel||Remove husk and sillk. Wash well. Trim kernels from cob.||4 to 5 minutes|
|Peas, green||Wash and shell peas.||2 minutes|
|Peppers||Wash and halve. Remove stem and seeds. Cut in slices if desired.||
halves - 3 minutes
slices - 2 minutes
|Spinach||Wash and remove tough stems.||
30 seconds to
|Squash||Wash and cut into 1/4-inch slices.||2 to 3 minutes|
Use your Seal-a-Meal® Vacuum Food Sealer to seal and store delicate foods that are easily crushed—cereals, chips, snacks, cookies, and scones. To prevent crushing, hit the seal button.
Whether planning family meals, big holiday parties or lunches on-the-go, the Seal-a-Meal® system makes it all easier.
When it comes to meals and entertaining, here are some ideas to help make life run smoother:
- Create your own frozen meals by batch cooking and freezing in advance.
- Prepare for parties in advance by cooking dishes ahead and vacuum sealing until ready to use.
- Bake extra batches of cookies and desserts and then vacuum seal to ensure freshness.
- Prep a week’s worth of family lunches and vacuum seal for less hectic mornings.
- Keep homemade sauces and dressings on-hand in vacuum sealed bags and containers for last minute meals or surprise dinner guests.
- Store marinated meats, poultry and fish so they are grill-ready on busy days.
- During the holiday season, bake home-made gifts for friends and family in advance and keep fresh until you present to them.
- Keep homemade frozen waffles and pancakes on hand for quick, but wholesome, breakfasts.
- Cut fresh fruit smoothie ingredients up and store together in batches so you can quickly blend a smoothie.
Being committed to eating healthier is easy with the Seal-a-Meal® System. Have healthy, nutritious foods already portioned and stored so all you have to do is heat and serve. It can help reduce the temptation to overeat or stop for fast food.
- Create custom-sized bags for small portions of meat, poultry and fish or vegetables and fruit of all sizes, using the Built-in Bag Roller and Cutter on your Vacuum Food Sealer or Bag Roll Holder and Cutter accessory.
- Divide large entrees into serving-size portions and only thaw and heat the minimum amount you need, to avoid the temptation to eat more.
Keep the following portion sizes in mind when choosing how much to eat:
|FOOD AMOUNT:||EQUIVALENT TO:|
|3 ounces of meat, poultry, or fish||A deck of playing cards or the palm of a woman's hand|
|1 ounce of meat, poultry, or fish||A matchbook|
|1 cup of fruit or yogurt||A baseball|
|1/2 cup chopped vegetables||Three regular ice cubes|
|1 medium potato||A computer mouse|
|2 Tbsp. peanut butter||A golf ball|
|1/2 cup cooked vegetables||6 asparagus spears, 7-8 baby carrots, 1 ear of corn, or 3 broccoli spears|