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Black & Decker VS250 Series, VS350 Series, VS450 Series Use And Care Book Manual
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87Preparing Vegetables for Vacuum SealingVegetables should be blanched before vacuum sealing to retain nutrients, flavorand color.To blanch vegetables, place them in a large pot of boiling water and cookaccording to the chart below, then immediately drain and plunge drainedvegetables into a pot of very cold water to stop the cooking. Drain vegetablesthen place on paper toweling or on a kitchen towel to dry, then vacuum sealand freeze.Vegetables Blanching Where Recommended Black & Decker ® Normal(home frozen) Time to Store Storage System RecommendedSystem Storage Time Storage Time**Asparagus 1 to 3 minutes Freezer Bag 3 years 10 monthsBroccoli 3 to 4 minutes Freezer Bag 3 years 10 monthsBrussels 3 to 4 minutes Freezer Bag 3 years 10 monthssproutsCabbage 3 to 5 minutes Freezer Bag 3 years 10 monthsCauliflower 3 to 4 minutes Freezer Bag 3 years 10 monthsCorn, on the cob 6 to 12 minutesFreezer Bag 3 years 10 monthsCorn, 4 to 6 minutes Freezer Bag 3 years 10 monthswhole kernelGreen beans 2 to 3 minutes Freezer Bag 3 years 10 monthsSnow peas 1 to 2 minutes Freezer Bag 3 years 10 monthsSugar snap peas 1 to 3 minutes Freezer Bag 3 years 10 months* Recommended storage times are for quality only. Follow safe food-handlingprocedures and consult individual product recommendations.** Food Marketing Institute, January 2003.** Food Marketing Institute, January 2003.Preparing Cheeses for Vacuum SealingIf cheese is used frequently, you might want to make the bag longer than normal by3 to 4-inches (7.5-10 cm). That will allow you to cut to open and leave enoughroom for 3 or 4 reseals.Tip: For cubed cheeses like Cheddar or Swiss, freeze cubes on a cookie sheet30 minutes to 1 hour before vacuum sealing. For shredded cheeses, toss with1 tablespoon (15 ml) all-purpose flour per 2 cups (500 ml) of cheese; spread cheeselightly on cookie sheet and freeze 20 minutes before sealing.Cheese Where Recommended Black & Decker ® Normalto Store Storage System RecommendedSystem Storage Time Storage Time**Processed cheese Refrigerator Bag 8 months 1 to 2 months(slices)Cheese, hard Refrigerator Bag 6 to 8 months 3 to 4 months(opened)Parmesan, Romano Refrigerator Bag 6 to 8 months 1 month(shredded)Hard and wax-coated Refrigerator Bag 6 to 8 months 3 to 4 weekscheese, Cheddar,Edam, Gouda, Swiss(opened)STORAGE GUIDES*Preparing Meats/Poultry/Fish for Vacuum SealingFor best results, freeze for 1 to 2 hours before vacuum sealing.If pre-freezing is not an option, place a folded paper towel in the center of thebag to absorb excess liquid, then place meat in bag. Vacuum seal bag with papertowel and meat in place.Meat/Fish/Poultry Where Recommended Black & Decker ® Normalto Store Storage System RecommendedSystem Storage Time Storage Time**Meat (beef stew type) Freezer Bag 3 years 6 to 9 monthsLamb Freezer Bag 2 years 3 to 4 months(steaks and chops)Pork (chops) Freezer Bag 2 years 2 to 3 monthsGround beef Freezer Bag 1 year 2 to 3 monthsPoultry (whole chicken) Freezer Bag 3 years 12 monthsFish (lean) Freezer Bag 2 years 6 to 8 months** Food Marketing Institute, January 2003.VS250.Pub1000001093 7/16/04 2:00 PM Page 8 |
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