How Long Does Vacuum-sealed Food Last In The Freezer?

Food is better protected and preserved by vacuum sealing, which keeps it safe to eat and fresh for a longer period of time. 

It’s a great idea to vacuum-pack cheese or meat to increase the food’s shelf life. Of course, for this method to work, the food needs to be kept at the right temperature. Do you know how long does vacuum-sealed food last in the freezer?

It depends. The typical shelf life of food stored in a refrigerator is 1-3 days, but the majority of vacuum-sealed items will last 1-2 weeks. You will earn more about Vacuum-sealed Food by reading this article!

Important Functions Of Vacuum Sealers

Prevents Oxidation

While breathing oxygen is necessary for life and health, food can deteriorate if exposed to oxygen. When the fats in meats, vegetables, and dairy products are exposed to the air, they form carbon compounds that give off potent, unfavorable odors. Oxygen is what results in these disagreeable tastes and odors, whether it be an avocado turning brown or oil going rancid. Your food packaging is sealed shut and completely devoid of air through vacuum sealing, which stops oxidation.

Prevents Contamination

Microorganisms that can grow on food surfaces, such as bacteria, fungi, and yeasts, need air to breathe and survive. In addition to preventing cross-contamination from other foods, vacuum sealing also creates an environment devoid of oxygen, which is inhospitable to these organisms.

Prevents “Freezer Burn”

Freezer burn is brought on by oxidation and dehydration, which occurs when water in a freezer evaporates without liquifying, removing moisture from food and releasing it as vapor. While moisture evaporation gives foods a tough, leathery appearance, oxidation causes foods to turn brown or grey. Food that has been vacuum sealed retains its natural moisture and doesn’t evaporate.

Foods have a longer shelf life thanks to vacuum sealing for all of these reasons. Even the best vacuum sealer, however, cannot guarantee indefinite food preservation.

Inhibits Enzymes

It is frequently true that one rotten apple ruins the whole bunch when it comes to food preservation. Food spoilage results from the interaction of natural enzymes found in fruits and vegetables with air. By vacuum sealing, you can both slow down the enzyme reaction in the harmed food and stop it from accelerating the deterioration of nearby fruits and vegetables.

How Long Does Vacuum-sealed Food Last In The Freezer?

Food that has been frozen and vacuum sealed typically lasts 2-3 years, while food stored in other ways typically only lasts 6–12 months. The typical shelf life of food stored in a refrigerator is 1-3 days, but the majority of vacuum-sealed items will last 1-2 weeks.

Read More: How Long Does Bread Last in the Freezer?

Tips For Vacuum Sealer Food Preservation

Just using a vacuum sealer won’t completely eliminate the risk of food spoilage and contamination. Vacuum sealing will never completely replace refrigeration or freezing as a method of preserving food’s freshness. Your vacuum-sealed food will stay fresh and secure as long as the storage temperature is kept consistent. Consider the following as you prepare your food for preservation.

Not All Bacteria Require Air

In actuality, C. botulinum, a dangerous food-borne pathogen that causes botulism, can grow without air. In fact, if there are no other air-loving bacteria to compete with, improper vacuum sealing may actually foster a more favorable environment for the growth of botulism.

Statistics Of Food Preservation Rely On Perfect Use

While using a vacuum sealer can extend the shelf life of your food by three to four times compared to conventional storage, these figures depend on perfect use and sealing. The seal on some vacuum sealing devices may not be perfect or may leave air in the bag. Additionally, during food preparation or cooking, contaminants may be added that compromise the food’s safety. Always abide by these crucial recommendations to extend the life of your food:

• When working with food, always wash your hands. Keeping your hands clean reduces any bacteria that you may introduce onto the surface of your food, and also reduces the risk of cross-contamination as you touch other surfaces in your kitchen
• Foods should always be frozen and thawed at the correct temperature. If an item needs refrigeration, keep it cold before, during, and after vacuum sealing
• Refreezing thawed raw foods is not recommended. If you have frozen food that you have thawed, do not re-freeze it without cooking it
• Vegetables should be blanched before being sealed. Vegetables must be blanched to maintain their freshness, crispness, and flavor as well as to ensure food safety. When vegetables are blanched, any potentially harmful bacteria or microorganisms are also killed, and the enzymatic processes that cause plants to ripen and age are also stopped.

Bring a large pot of water to a rapid boil before adding the vegetables to be blanched. Wait until the water returns to a boil before adding your vegetables. Most vegetables should be blanched in boiling water for 3 to 7 minutes (see this chart for exact times). When the allotted time has passed, immediately drain and cool your vegetables in ice water to stop the cooking. Once they have cooled, they are perfectly prepared to be vacuum sealed and frozen.

How To Vacuum Seal Meat?

It is a fairly simple process to vacuum seal meats and other food items. But purchasing a vacuum sealer comes with a hefty up-front expense.

What Is Need:

• The main device you’ll need to start vacuum sealing is a vacuum sealer.
• Sealing bags – Generally sold in a variety of sizes
• Scissors
• Use labels, markers, etc. to identify items.

Steps:

Always read the user guide that came with your sealer to learn how to use it. Additionally, when vacuum sealing food, be sure to handle it properly. the actions listed below:

1. Verify the meat is fresh and doesn’t exhibit any signs of rotting by visually inspecting it. Wash the meat in running water and 
2. Cut the meat into the desired serving sizes. One meal’s worth of food should fit into each package, as a general rule.
3. Cut the bags into the appropriate portion sizes. On all sides, the bags need to be a few inches longer than the food.
4. Secure the bottoms of each bag with the vacuum sealer. Ensure that there is at least half an inch of space between the seal and the pack’s edges. The bags are made easier to handle by the allowance.
5. Put your meat product inside the bag and close the bottom. Evenly distribute the meat toward the bag’s closed bottom. The top of the bag should have at least an inch of clearance.
6. Press the vac seal button after placing the top of the bag inside the vacuum sealer. The bag will be completely vacuum-sealed and have all the air removed by the machine.
7. Verify that all the seams in the vacuum-sealed bag are properly sealed.
8. To keep the sealer clean, wipe it down after each effective sealing.
9. Give the finished product a place to rest and the appropriate label.