Tips for Vacuum Preservation
Some tips for proper vacuum preservation:
For the correct vacuum preservation of food, we always recommend packing the best quality products, paying particular attention to hygiene.
In the case of products containing liquids, it is recommended to let them cool in the refrigerator for a few hours (or in a blast chiller at temperatures below + 10°C) before packing them. Important: to ensure perfect hygiene of the food product, we recommend that you never reuse the bags. Remember to indicate the packing date and the name of the product on the bag!
Clean them carefully and separate them according to length and width, so that the searing time is as uniform as possible. Remove the hard part, wash and dry them. Then proceed with the searing by following the rules just described. After having cooled them, dry them again, taking care not to ruin them. At this point, you just have to put them in rigid containers, create the vacuum and freeze them.
The searing time for broccoli is about 3 minutes. Once seared, they must be well drained and kept under very cold water for about 6 minutes. Gently dry them, put them in rigid containers, create the vacuum and freeze them.
Clean them by removing the thorns and the hardest parts (if you want, you can freeze only the heart) and wash them thoroughly. To prevent parts from blackening by oxidation, immerse them in water, made slightly acid by a few drops of lemon juice or vinegar. Then, wash them again, dry them well and put them in the bags. Proceed with vacuum packing and freeze them.
Before searing, it is necessary to divide the flowers. Then, they must be passed in boiling water for 3 minutes and cooled in cold water for 5 minutes. As for the other vegetables, dry them carefully, vacuum pack them and freeze them.
Make sure they are very fresh: in this case they are a beautiful bright green colour. After eliminating any ruined parts and dividing them according to size (to sear them uniformly), wash them with cold water and sear them for 5 minutes. Then, drain them well and cool them immediately, passing them in cold water for another 5 minutes. Then proceed as usual with the packing.
Cooked dishes can be stored in the most convenient way: in bags (even on the plate on which they are placed) or in rigid containers.
Fruits and vegetables
The vacuum technique allows you to truly preserve an infinite number of fruit and vegetables, without incurring in those typical inconveniences of direct freezing such as, for example, frost which alters the characteristics of the product. As previously mentioned, however, it is necessary to ensure to use first-choice products. In the preliminary procedure for the vacuum storage of vegetables in the freezer, the searing phase is of fundamental importance, because it stops the inevitable degradation of these products, since boiling water and/or steam block the action of those microorganisms responsible for deterioration.
To freeze them raw, simply clean them, wash them, dry them and, if necessary, slice them, depending on the type and size. Then store them in glass containers to prevent them from spoiling. If, on the other hand, you want to sear them first, proceed as follows: brown the mushrooms with a little seasoning (preferably margarine) in a large pan with a thick base, with the lid and on high heat for 3-6 minutes. Once the mushrooms have cooled down, pour them into a glass container with the sauce, create the vacuum and freeze. If desired, this system can also be suitable for stewed vegetables.
For this type of preservation, the most suitable aubergines are those which are firm and not too ripe. Wash and cut into slices or cubes. Immerse them in a container with cold water and a few drops of lemon or vinegar, which will avoid blackening. Now proceed with the searing for at least 4 minutes. Immediately after, pass them under the jet of cold water, dry and arrange them in the appropriate containers. After putting them under vacuum, proceed to freezing. Aubergines can be cooked directly without being previously defrosted.
Blueberries, strawberries, raspberries
These delicate fruits must be cleaned very carefully (not to spoil them), but without using water. Once the stem and leaves have been eliminated, they must be placed in rigid containers, stored under vacuum and frozen. Only after 24 hours can they be transferred into vacuum bags. Warning: before defrosting, remember to cut the bag!
The combination of vacuum-subzero temperature is particularly suitable for this type of product. Bread and all other food deriving from the baking process, both simple and elaborate (such as pizzas and sandwiches) preserved in this way, maintain all their characteristics of fragrance and freshness unchanged. It is advisable not to suck in the air completely, in order to avoid compressing the food too much. To defrost it, simply put the product in a hot oven!
Excellent results can also be obtained by keeping the doughs used for the preparation of quiches or sweet cakes in a freezer. Avoid putting sugar or salt so that you can choose when preparing whether to make a sweet cake or a savoury dough. To preserve them, divide the dough into rectangular sheets about 3 cm thick, choose the suitable container, create the vacuum and freeze.
Prepare them as if they were to be eaten at the moment: once opened, eliminate all the seeds and proceed with cutting, according to the recipe you intend to make. To eat them raw, it is possible to put them directly under vacuum in the freezer. If, on the contrary, you want to preserve them already cooked, it is necessary to sear them for about 2-3 minutes, even if the searing time will vary depending on the size and thickness. Now you can proceed with vacuum and freezing.
Pears, apples, apricots and black plums
Since diced fruit can be preserved only for a short period of time (about a month), it is not necessary to sear or wash them. Simply clean them thoroughly, put them in rigid vacuum containers and freeze them.
Fish notoriously deteriorates very quickly. For this reason, vacuum preservation is the best choice. It is of fundamental importance that the fish that you decide to preserve with this technique is absolutely fresh: therefore, make sure that during time between the moment of fishing and the purchase, it has been stored cold in special containers. Depending on the type of fish, the storage temperature varies: sea bass, carp, pike, cod, hake, sea bream, sole and tench can be stored at -25°C. Instead, fatty fish (such as herring, salmon, sardine, mackerel, tuna and trout) must be stored at a temperature of -30°C. Of course, crustaceans and molluscs can also be preserved with vacuum packing.
Peas can be stored both raw and cooked. In the first case, simply peel them and put them in the bags, then vacuum and freeze them. In the second case, however, it is necessary to cook them in boiling water for a couple of minutes. After this, eliminate the excess water, cool them under a jet of water. Now you just have to dry them very well and store them in rigid containers, following the usual rules of vacuum storage in the freezer.
To freeze them it is enough to remember to remove their skin (therefore, it is good to choose rigid containers in order to avoid spoiling them) so that they can then be used as peeled municipalities.
Herbs in general can be preserved with this technique, you can be sure that they will be as freshly picked. If desired, you can already store them shredded or separated into bunches. Before putting them in the freezer in the appropriate rigid containers, they must be cleaned without using water.
The ideal is to prefer products at the right point of ripeness (and therefore having a good consistency) and of medium size. Before storing them in the special vacuum bags, it is necessary to peel them, wash them thoroughly and put them in boiling water for about 3 minutes. Once cooled and well dried, you can proceed with vacuum and freezing. You can easily prepare the vegetables for the minestrone and put them all together.
It is not necessary to sear them before putting them in the freezer. Just wash them, clean them and cut them into rounds of about 2 cm. If you only need a portion and not all the contents of the bag, it is possible take the desired quantity and put the rest of the bag in the freezer ready to be eaten. Courgettes do not need to be previously defrosted, but you just need to cook them directly.
Defrosting can take place in different ways depending on your needs and time availability. You can choose to defrost the food directly in the pan, cook it in the oven (traditional or microwave) or, leaving it in its bag, in boiling water.