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Vacuum packaging food is a great way to preserve food that is refrigerated, frozen or dried for later use. It removes air from the package for a tight seal which reduces dehydration or freezer burn. Food can be portioned out for easy use later.
Here are some tips to remember about using vacuum packaging and to reduce risks from Michigan State University Extension.
- Vacuum packaging is a method to package food. It does not replace canning. Foods requiring refrigeration or freezing must be stored this way. It does not prevent spoilage.
- Clostridium botulinum can survive in vacuum packaged foods if present.
- Vacuum packaged fish must be removed from the packaging before thawing.
- Do not vacuum package raw onions, fresh garlic or fresh mushrooms.
- Do not vacuum package liquids or baked goods.
