Food not to vacuum seal

As much as every foodie loves vacuum sealer & the magic it works in the kitchen, there are few food items that either should never be vacuum sealed or need a bit extra care while the vacuum sealing process. For the majority of people vacuum sealing the food items is a great alternative for them. This is due to various advantages it holds such as cost saving & longer food preservation. So, wondering whether you can vacuum seal all kinds of food items? If not then, which food varieties can never be vacuum sealed & why?

Food not to vacuum seal

There are various food items that can be vacuum sealed to ensure extended freshness but unfortunately, there are a few that should not be preserved with this method. It is vital to mention that few food items contain anaerobic bacteria that can easily grow without air presence. Within the vacuum sealed bag, with reduced oxygen, these bacteria can grow fast thus, posing health risks. For most food items in the kitchen, the process of vacuum sealing works just fine. But do not vacuum seal the following foods:

  • Raw cruciferous vegetables
  • Steamed or freshly cooked vegetables
  • Soft cheeses such as blue cheese & other unpasteurized cheese
  • Fresh onions
  • Raw garlic
  • Raw mushrooms

How to Safely Preserve these Kinds of Foods?

As mentioned earlier, it is unwise to vacuum seal these kinds of foods. So, it is the end of these items with respect to vacuum sealing. Well, the answer is simply no, these edibles can be vacuum sealed by carefully following a set of conditions, such as it is better to cook fresh onions and garlic before vacuum sealing them since cooking helps get rid of present gases.

The same goes for raw broccoli, cauliflower, cabbage etc., they must be thoroughly washed prior to being vacuum sealed. The reason behind washing these veggies is because dirt particles may clog up your machine’s filter system. Also, if you have any doubts about the safety of using vacuum sealers on these types of foods, consult your local authorities first. They will guide you accordingly.

Vacuum Sealing Process – How Does It Work?

A vacuum sealer basically consists of two parts; one part is called “vacuum chamber” where the food item gets placed inside. Another component is known as ‘sealant’ which acts like glue between the walls of the container and the lid. Once both components come together, the pressure within the chamber decreases causing the gas molecules to move towards the center of the container.

Vacuum Sealing Mushrooms, Onions, & Raw Garlic

These varieties of foods always produce bacteria. So, exactly what kind of bacteria & how much health risk is linked with it? Under low oxygen conditions, few specific species of bacteria are produced which can lead to botulism. Furthermore, these food items will also produce gases if preserved in raw form. These gases will eventually enlarge the packaging while breaking the seals & leading to severe illnesses. Raw mushrooms are rich in water content, so they are more susceptible to freezer burns.

Vacuum Sealing Cheese

It is worth sharing that hard cheese can be a bit healthier to vacuum seal as compared to soft cheese because it contains too much moisture. However, if not properly vacuum sealed, it can produce listeria bacterium. And, it can be very fatal to older people, expectant women, unborn babies, newborns, & everyone with weak immune systems.

Vacuum sealing meat products

Meat has high fat content, therefore, when stored under vacuum condition, fats tend to solidify. This makes meats difficult to slice into portions. In addition, some of the juices from the meat might leak out during storage. To avoid all these problems, make sure to use proper equipment & follow the right procedures.

Here we have listed some foods that cannot be vacuum sealed and also those that require special attention during the vacuuming process:

1) Breads – The breads like bagels, rolls etc., do not hold air well when they get baked. They tend to expand after baking and this makes them difficult to fit into the vacuum bags. Also, if you try to put too many bread slices inside one bag, the pressure will build up within the bag making it hard to close properly.

Vacuum Sealing Different Cruciferous Vegetables

Vacuum Sealing Different Cruciferous Vegetables

The following vegetables come under the category of the cruciferous vegetables:

Cabbage, turnips, cauliflower, and broccoli

Arugula, collard greens, brussels sprouts

Mustard greens, collard greens, bok choy, radishes

Watercress, horse radishes, rutabaga, and wasabi

Kale, mustard kale, arugula, spinach, and dandelion greens

The above-listed vegetables cannot be vacuum sealed in raw form. For these kinds of vegetables, it is advised to boil them for around 1-5 minutes while monitoring them closely. Just boil them, never cook them. Now, cool them by putting them in the cold water. Once properly cooled, dry them & vacuum sealed them to preserve the freshness and flavor.

Vacuum Sealing Different Cooked Vegetables

Always remember that vegetables should never be vacuum sealed instantly after steaming or cooking. As high temperatures can nurture the bacterial growth thus destroying food. However, it is better to vacuum seal vegetables after cooling them.

Hopefully, the above-shared information has helped you in classifying the few food items that should not be vacuum sealed. Foodies can use their vacuum sealers to safely preserve vegetables, meats, breads, & much more. The majority of food items can easily be vacuum sealed to extend the shelf life while saving a lot of time, energy, and money.