The Shelf Life of Vacuum Sealed and Non-Vacuum Sealed Food
Vacuum packing is not a substitute for refrigeration or freezing. You will still need to keep your fresh foods at a controlled temperature - ideally about 3 degrees for refrigerated food and sub-zero for frozen food.
Only approximate time of duration is indicated in the tables. It depends on the initial state (freshness) and way of preparing food. We have considered storage of food at +3°C / +5°C in the refrigerator and at –18°C in the freezer.
(*1) Blanch before freezing or wash food before storing it in the refrigerator. Chopped food containing a lot of water is not suitable for vacuum sealing (cucumbers, zucchini etc.).
(*2) Mushrooms: We strongly recommend “manual vacuum packing” function. Only hard, meaty and fresh mushrooms are suitable for vacuum packing and freezing. First wash and dry the mushrooms, then chop them with a fine knife and store them in small quantities. Almost all types of mushrooms should be blanched. We recommend that you put them in the freezer for half an hour before vacuum packing. Do not thaw the mushrooms before preparing them. Boil frozen mushrooms in hot salty water or add them to sauces.
(*3) Herbs containing a high portion of essential oils, such as sage, thyme, rosemary or peppermint are not suitable for vacuum packaging unless pre-dried. Basil, tarragon, garden dill, parsley and chive should be frozen. If dried, they lose too much flavour.