Flavor infusion: marinate in minutes.
Marinating with your
Seal-a-Meal®
Vacuum Food Sealer using our Storage Bags or the
Seal-a-Meal
Minute Marinating™ Canister opens the food pores during the process of vacuuming
and sealing, so marinating is complete in as little as 20 minutes. You can create
9 meals for a family of 4 in one afternoon by purchasing bulk beef, poultry, pork,
lamb or shellfish and making bulk batch marinades. You'll be ready for grilling,
roasting or any other method of preparation.
- Any of the
Seal-a-Meal
Vacuum Storage Canisters may be used to marinate, however, due to its shape, the
Seal-a-Meal
Minute Marinating Canister minimizes the amount of marinade needed.
- For best results, when marinating in a
Seal-a-Meal
Vacuum Storage Bag, pre-freeze the meat, poultry or fish in the marinade to retain
the shape, create stackable meals, and ensure that liquid is not drawn into the
vacuum sealer.
 - To marinate in a bag without pre-freezing, place the
food in a
Seal-a-Meal
Vacuum Storage Bag, fold the bag over and place the unsealed bag inside another
bag. Vacuum seal. This helps retain the liquid in the bag.
- Beef may appear darker after vacuum sealing, due to the removal of oxygen, but this
will not affect the quality or flavor of the meat.
- Fish can be safely frozen for up to 2 years. NOTE: Do not store vacuum-sealed fish,
smoked or raw, at room temperature or in the refrigerator.
- Organize your freezer space so that meats are stacked in one area, while produce
is stacked in another, making items easier to find.
- Before placing food in a marinade, remember to set aside a portion for a tasty accompanying
sauce or to boil down for a glaze for basting the meat during grilling. (NOTE: You
should not use any marinade that has been used to marinate raw poultry, meat or
fish as an accompanying sauce.)
- Prepare marinades in advance, then vacuum seal and refrigerate in
Seal-a-Meal
Vacuum Storage Canisters.
-
The chart to the right illustrates how easy it is to create multiple meals. Choose
3 marinades, purchase bulk meats, and divide each meat between the marinades, creating
36 portions. Vacuum seal and freeze, either cooked or un-cooked. Freeze leftovers
for use in other recipes.
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