Foods That You Must Not Vacuum Seal | Vacuum Sealing 101

Foods That You Must Not Vacuum Seal

Vacuum packing is a type of modified environment packaging that is widely utilized across the world. Using a vacuum sealer you can vacuum seal any food, vacuum packing eliminates oxygen from the primary package. Once the oxygen is removed from the package, it is fully sealed off from the outside world.

This alters the environment within the wrapping to lengthen the life of its contents. Because oxygen is the principal cause of product deterioration, removing it significantly increases product life. Although, vacuum sealer got plenty of advantages there are few disadvantages of vacuum sealer you may not want to overlook when considering vacuum sealing your food.

Vacuum packaging contents can safeguard both consumable and non-consumable items. Vacuum sealers can save your life, especially if you have a hectic schedule. These handy devices preserve, protect, and extend the shelf life of food in the pantry, refrigerator, and freezer. We have reviewed few popular vacuum sealers like VacMaster VP320 and Weston Pro 2300 in our previous articles. You may save fridge space by vacuum sealing snack-size or meal amounts of food.

In this article, we will look at the foods not to vacuum seal, and answer the important question such as what should you not vacuum seal?

Why Some Foods Should Not Be Vacuum Sealed?

Many foods may be vacuum-sealed for longer validity; however, there are a few that should not be preserved in this manner. These are usually soft and spongy items like bread and cakes. Vacuum-sealing foods eliminate air from the bag. Because there are no air gaps between soft and porous items, their framework crumbles and they are pulverized.

Many green veggies like lettuce should not be vacuum-packed either. They are also smashed or injured and disintegrate fast. These foods include anaerobic bacteria, which can thrive without the presence of oxygen. These germs will develop in a vacuum-sealed bag with little oxygen and may endanger your health.

Furthermore, vacuum-sealing food is unhealthy. This is especially true for meat and fish since it is difficult to eradicate any bacteria that may have accumulated in the packaging. The idea is to avoid vacuum-sealing fresh vegetables since the natural enzymes break them down, leaving you with mush.

List Of Foods To Not Vacuum Seal

1. Raw Mushrooms

When mushrooms are vacuum sealed, they rot more quickly. They have a ripening cycle as perishable as a fruit, therefore fresh mushrooms mature quicker when vacuum packed and decay faster. Cooked mushrooms, on the other hand, maybe vacuum sealed.

2. Soft Cheeses

It is not a good idea to use the sealing procedure on soft, moist, or crumbly cheeses. Moldy cheeses include Brie, blue, goat, ricotta, and mozzarella in an airless atmosphere. Before vacuuming, make sure the cheese is fresh, unpasteurized, in liquid, moist or sticky to the touch, or double- or triple-crème. If your cheese fulfills any of the above criteria, do not vacuum seal it.

3. Fresh Bananas

Raw bananas, like mushrooms, mature more quicker in an anaerobic atmosphere. One method for slowing their disintegration is to freeze them beforehand. Bananas may be securely vacuum sealed once they have been frozen.

4. Freshly Cooked Hot Food

The loss in a vacuum might be caused by hot steam from cooking or steaming vegetables. As a result, it is critical to allow your heated veggies to cool before vacuum-sealing them.

5. Whole Apples

Vacuum sealing whole fruits is not recommended, but apples, in particular, must be diced first. It is also advised to gently cover the apple slices with lemon juice to prevent discoloration.

6. Raw Onions and Garlic

These foods create natural gas, which can inflate the bag and cause leakage in the vacuum. As a result, they are more likely to get spoiled.

Foods And Vegetables That Need To Be Blanched Before Vacuum Sealing

Some food items must be blanched before they may be vacuum-packed securely. Many popular vegetables generate natural gas while stored, and the gas causes the veggies to rot if they are kept in a vacuum-sealed bag. As a result, blanching veggies before vacuum sealing them is recommended practice.

Blanching is a cooking method in which a food product, generally a vegetable or fruit, is immersed in boiling water for a short period, then plunged into chilled water, or placed under cold running water to terminate the cooking process. The blanched foodstuffs must subsequently be thoroughly dried. They may then be properly vacuum-packed and refrigerated for ultimate consumption.

  • Foods that must be blanched first include:
  • Brussel sprouts
  • Cauliflower
  • Broccoli Sprouts
  • Carrots
  • Additional cruciferous veggies
  • Radishes
  • Kale

The reason why these above-mentioned foods need to be blanched is as blanching inhibits enzyme activity, which would otherwise result in taste, color, and texture loss. Blanching also eliminates some surface debris and microbes, enhances color, and helps minimize vitamin loss.

It also wilts and softens some veggies (broccoli, asparagus), making them simpler to pack. Blanching veggies properly before freezing is critical because it eliminates dirt and bacteria. Blanching, most critically, inhibits the enzyme action that degrades the fresh flavor, color, and texture of your veggies. As you blanch your veggies, keep an eye on them. Under-blanching boosts enzyme activity, while over-blanching loses color and vitamins.

Is a Vacuum Sealer A Worthy Investment?

Vacuum sealing can increase the storage lifespan of fruits and vegetables by up to five times. However, the time required depends on the freshness of the fruit before packaging, the preparation procedure, and the seal quality. Ideally, vacuum-sealed vegetables should be used within 8 to 12 days. However, if you want them to survive longer, blanch them and flash-freeze them.

Several vacuum-sealed produce and vegetables can survive up to two years if done correctly. The sealed food can then be frozen for a long time before being thawed and consumed or cooked.

Non-perishable objects can also benefit from vacuum sealing. Because vacuum sealing protects the sealed material from the natural elements (water, air, etc.), it may be used to protect, store and extend the shelf life of respective objects safely, so it can be concluded by saying that a vacuum sealer is a worthy investment for a household.


A vacuum sealer has several applications in the house and can be a significant time and money saving when used properly. Many food items, such as meat, vegetables, fruit, and other perishables, may be vacuum-packed simply and safely. A vacuum sealer may undoubtedly assist whether you’re on a restricted diet or just striving to eat a bit better.

If you have fresh vegetable pouches in your freezer, you won’t be compelled to opt for processed food when you understand you can quickly whip up a homemade dinner that is far healthier for you, so much less fatty, and scrumptious.

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