F.A.Q.

Food storage information

The Homebase is best used for dry products, such as crackers, potato chips and cereals. It can easily store a loaf of bread, but the best way to keep the bread depends very much on the type of bread and the ingredients. For more information on storing bread, please see the “bread” section in the food storage database.

The Homebase is great for storing coffee beans, keeping them fresh for a very long time, without the loss of flavor.

We don’t recommend storing fruits or vegetables in vacuum that can be eaten with the peel on. It is recommended to prepare foods that (may have) come into contact with soil (for example by blanching or cooking them) prior to storing them in vacuum. Bananas should never be stored in vacuum.

Foods that need to be kept at low temperatures, such as peeled or sliced fruit, should be stored in in the fridge or freezer in a Vacuvita container or vacuum bag.

Do not place crisp, dry foods and humid products in the same Home Base. Moisture will migrate from the humid products to the dry ones and may cause them to turn soft or soggy.

Storing food in your Homebase

*Foods that need to be kept at low temperatures should be stored in the fridge or freezer in a Vacuvita container or vacuum bag. Always use proper food saving techniques to avoid food-borne illness.

** Do not allow water or liquids inside the Vacuvita Home Base.

For a list of more products and preservation times, please see the food storage database.

Like the vacuum bags, the Vacuvita containers are free from BPA and BPS and come in a variety of sizes.

The containers are freezer, refrigerator and microwave safe, so they are perfect for storing salads, soups, pre-cooked meals or leftovers to eat at a later time.

Just make sure to always remove the lid before placing the container inside the microwave. The containers are also great for marinating.

Marinating usually takes around 24 hours, but the Vacuvita system can bring it down to just 20 minutes! Vacuum helps to open up the pores of meat, fish and poultry, allowing the marinade to get absorbed more quickly.

Storing food in your Vacuum Container

* Some foods, such as tomatoes, saffron or pepper based soups and sauces may cause staining of the plastic surfaces. This is not a malfunction and has no effect on the operation of the containers.

For a list of more products and preservation times, please see the food storage database.

Vacuvita vacuum bags are BPA- and BPS-free and come in a variety of convenient sizes. The bags can be opened and resealed, so it’s very easy to use only one portion of the contents and store the rest away for a later time! Do not re-use the bags used for raw meats, fish or poultry.

Besides long-term storage, the bags are ideal for sous-vide cooking. This is a cooking technique that is based on the principle of slowly cooking your food under a vacuum in a temperature-controlled environment.

If you want to keep delicate products, such as potato chips and cereal, you can try one of the Vacuum Containers or the Homebase.

Storing food in your Vacuum Bags

* When vacuum packaging items with sharp edges (e.g. dried pasta or skewered products) in Vacuvita bags, protect the bag from punctures by wrapping items in soft cushioning material, such as a paper towel. You may want to use a Vacuvita container instead of a bag.

For a list of more products and preservation times, please see the food storage database.

How long a certain food type can be preserved depends very much on the type of food and ingredients. Below is an indication of what to expect from keeping your food under vacuum:

 

The website and manual include a list of some the most common types of food and our suggestions on where and how to store them. These are some general guidelines, it is difficult to predict how long foods will retain their quality because this also depends on the condition of the food on the day it was vacuumed packaged. Always use common sense when consuming preserved foods. For more tips and advice on food safety and preventing food-borne illnesses, visit www.foodsafety.gov.

Vacuum sealing fresh onions, garlic and/or mushrooms can lead to the growth of a species of bacteria that can cause botulism. Botulism is a very dangerous disease that can potentially be lethal, which is why we advise against storing these products in a vacuum when they are fresh. You can store cooked mushrooms, onions and garlic in Vacuvita bags or containers.

Soft cheeses can be a source of a species of bacteria called listeria that thrive under anaerobic conditions and can cause a possibly lethal infection called listeriosis. Due to this, soft cheeses should never be stored in a vacuum.

The vacuum packaging process extends the life of foods by removing most of the air from the sealed container, thereby reducing oxidation, which affects food’s quality and flavor. Removing air can also inhibit the growth of microorganisms, such as molds and bacteria.

Illness-causing bacteria can grow in perishable foods within two hours. But by refrigerating foods properly, you can help keep food safe. You can significantly reduce the growth of microorganisms at temperatures of 40°F (4°C) or below. Freezing at 0°F (-17°C) does not kill microorganisms, but stops them from growing. Therefore, the long term storage of perishable foods should be in the freezer or refrigerator.

It is also important to note that vacuum packaging is NOT a substitute for canning and it cannot reverse the deterioration of foods. It can only slow down the changes in quality.

Use separate containers or vacuum bags for produce and for meat, poultry, seafood, and eggs. Placing ready-to-eat food inside a container that has held raw meat, poultry, seafood, or eggs can spread bacteria and make you ill. Preventing cross-contamination is simple. Use one container or vacuum bag for fresh produce and one for raw meat, poultry, or seafood. Before using them again, thoroughly wash containers and utensils that have been used to hold raw meat, poultry, seafood, or eggs.

Vacuum bags are not intended to be cleaned after being used for raw meats, poultry or seafood.

There are two sections dedicated to particular types of food, with some extra information: bread and fresh produce. They can be found after the food storage chart.

You probably enjoy bread several times a week, if not a few times a day! But when you make your own bread or buy a loaf at the store, you might not get to all of it right away and the remainder of the loaf can go stale. Storing your bread in the Vacuvita Homebase can solve that issue for you, but not every type of bread will store as well as another.

Storing crisp, dry foods and humid products in the same Home Base or container causes the dry products to go soggy and the moist products to turn dry. Fresh baked bread is actually both: a crispy crust, and a soft, moist interior. We recommend that you leave the bread in a paper or plastic bag inside the Homebase. That way it is protected from the outside air and atmosphere, but does not suffer from the moisture migration.

The quality of your bread and ingredients also strongly affect the storage time. Some store bought breads have preservatives in them, so they are likely to keep longer than home baked or artisanal breads that don’t.

Because the air is sucked out of the Homebase, bags or containers, the relative humidity inside is much higher. This means that sometimes when you open the Homebase, it feels warm in there, while it is actually not warmer, but more humid than the room the Homebase is standing in. Some baked goods are very sensitive to high humidity and might even spoil faster. Keeping the bread inside a bag will resolve that as well.

Out of all food types, fresh produce is the fastest to spoil, but the best to store as well. There are just a few things to consider, as vacuum storage of fresh, unprepared fruits and vegetables may lead to undesirable results. Vacuum sealing food in specially designed plastic bags or containers before storing them in the fridge or the pantry can increase their shelf life dramatically. But, in reality, a badly prepared vacuum package is no better than a normal package. In fact, you could be inviting more problems than solving a few if you are not careful.

Storing produce under vacuum, but not in the fridge or freezer, is only a good idea when you are sure that they are perfectly washed and clean and dry. It’s alright to keep them in the fridge or on a shelve if you plan to consume them within a couple of days.

A serious concern is the presence and slow growth of anaerobic bacteria in these foods when they are vacuum sealed and stored without prior preparations. These bacteria can be found in the soil and therefore be transferred on to fruits and vegetables. When these same veggies are vacuum sealed, it only allows more room for these bacteria to grow and flourish.

Unlike other produce, fresh cruciferous vegetables emit gasses when they’re stored, which means if they’re kept in an airtight package, they will cause the plastic bags to expand. This introduction of unwanted gasses will cause your food to go bad quickly, so experts recommend boiling vegetables – or blanching – for a set amount of time before transferring them to a vacuum sealer bag. This process impedes the enzymes in the vegetables, which prevents food from discoloring or producing unwanted gasses.

What Counts as Cruciferous?

This type of vegetable is generally marked by florets or bulbs. The most common cruciferous vegetables include the following:

• Broccoli
• Brussels sprouts
• Cabbage
• Cauliflower
• Kale
• Radishes
• Turnips

Food storage table

* The storage time for cooked meals / leftover depends strongly on the type of meal and ingredients used. The times shown above are an indication. Always use common sense and proper methods for preventing food borne illness.