Fruit and vegetables from your own garden or even from the balcony are very trendy. Old varieties are being rediscovered, aromatic tomatoes are being grown, and your own potatoes are being peeled. It's a great feeling to know what you are eating. Especially when you've grown it with your own hands, perhaps even sown it yourself. But even the most beautiful garden summer comes to an end at some point. To preserve the taste of the warm season, there are various ways to preserve fruit and vegetables. For example, the food can be processed into jams and chutneys, herbs are suitable for drying. Many types of fruit and vegetables can also be pickled or preserved, and most can also be frozen. But vacuum sealing food has also proven its worth.
Vacuum sealing? What is that?
For the physicists among us, the name itself says what happens with this method. With the help of a pump, air is sucked out of the freezer bags or other packaging, creating an airless space, a vacuum. This makes it difficult for oxygen-loving microorganisms to decompose the food. Vitamins and nutrients are preserved, and the consistency and appearance do not suffer with this method. This keeps food fresh three to five times longer. In addition, vacuum-packed food takes up less space. Here is a video for illustration:
Which foods are suitable for vacuum sealing?
Almost everything that ends up on the table can be vacuum-sealed. This is not just fruit and vegetables from the garden. A nice steak can also be preserved using this method and can even continue to mature undisturbed; mold and rot don't stand a chance. With the right accessories, even soups and purees or entire meals can be preserved. Pre-cook on Monday and enjoy to the fullest on the weekend - without any loss of flavor. Even fish stays fresh in the plastic packaging in the refrigerator for days.
How long can the food be used?
Vacuum sealing can be used for storage at room temperature, in the refrigerator, or in the freezer. The shelf life of individual foods depends on the temperature and their composition. Vacuum-packed bread rolls can be baked until crispy fresh at room temperature after 7 to 8 days, tea even lasts up to 12 months without any loss of aroma. Vegetables keep in the refrigerator in vacuum packaging for up to 20 days, ready-made soups are still edible after 8 to 12 days. The shelf life in the freezer is extended considerably. While non-vacuum-packed meat usually lasts up to 6 months, it can still be consumed without hesitation after 24 to 36 months when vacuum-packed. The same applies to vacuum-packed fruit in the freezer.
What is needed for vacuum sealing?
For this special method of preservation, you need a vacuum sealer. These devices can be ordered from specialist catering retailers and on the Internet. Why not browse at www.la-va.com here you will find professional vacuum sealers also for home use. With a high-quality table-top device, it's not just about ease of use. Good vacuum sealers also have a pressure sensor. This makes it possible to ensure that raspberries and other sensitive goods are not crushed too much and do not suffer during vacuuming. The devices first suck the air out of the bag or container. Then the bags are firmly welded using a foil seam. It is ideal if the device even welds two or three times. This way you can be sure that the bag will not open accidentally. Simple devices are available for just under 20 euros, the price range goes up to 500 euros. A purchase in this segment is usually only worth it if you actually want to preserve several portions of food every week.
It all depends on the accessories
When buying accessories, make sure that not all goods are compatible with vacuum sealers from different manufacturers. In addition to the device, you also need special bags. These bags have a honeycomb structure and are roughened on one side, so the air can be sucked out better. Due to the multi-layer structure of the bags, bones and similar sharp-edged foods can also be packed without the bag being damaged and the vacuuming failing.
Cups and other containers are equipped with a valve attachment. The air is sucked out through this and the container is then tightly closed.
What else needs to be considered?
Use the freshest food possible; its shelf life can be extended better than dishes that have already been stored for a few days. If damaged areas are visible, remove them completely. The knives, equipment, and bags used should be in perfect hygienic condition. Gas-forming vegetables such as cabbage, asparagus, and peas must be blanched before vacuum sealing. Some types of fruit and vegetables, such as bananas, potatoes, and apples, should only be sealed unpeeled. If you want to use the bags for cooking, make sure they are boil-proof or microwave-safe. Then the food can be cooked perfectly in this way. However, make sure that the bags are cut at one corner - an explosion in the microwave could otherwise spoil the joy of cooking with vacuum bags. With a little practice, however, you have a flexible and effective method for preserving food at hand with the vacuum sealer.
Photos & Video Copyright Landig + Lava GmbH & Co. KG
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