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Vacuum sealing a popular option to get a longer shelf life in many foods. From helping meats avoid freezer burn to making sure your coffee lasts until you’re ready to drink it, this method can be a great way to save money on groceries by buying in bulk. However, not all foods survive the process.
Vegetables, fermented foods and even some cheeses can spoil more quickly and even develop toxins or cause botulism if they are vacuum sealed.
Charles Haverfield, a food packaging expert with US Packaging and Wrappingshares his tips for vacuum sealing and why you should never use this shrink wrap process at home to preserve certain foods.
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Soft and unpasteurized cheese
Be very careful not to vacuum seal the soft cheeses.
According to Haverfield, soft cheeses should not be vacuum sealed because they “can host anaerobic bacteria, which thrive without oxygen.” Cheeses such as Camembert, Brie, feta and soft mozzarella are susceptible to this condition and should be eaten immediately after purchase.
If they are vacuum sealed, they may produce a bad smell when you open them again. It is best to store these cheeses in their original packaging.
Read more: Store Cheese Properly and You’ll Extend Its Life by Days, Even Weeks. Here’s how
Vegetables, raw and cooked
There are smart ways to preserve fresh and cooked vegetables but vacuum sealing is not one of them.
Some produce is at risk of spoiling just days after it’s brought home — looking at you, avocados — but vacuum sealing isn’t the answer. “Cooked and raw vegetables such as broccoli, cauliflower and cabbage release gases when stored,” says Haverfield, “and vacuum sealing them can cause gas to accumulate, which can rupture the bag.
“To properly store vegetables, you need to freeze them. Do this by first blanching them by boiling for 2 (to) 5 minutes depending on the vegetable, then transfer them to an ice bath for the same amount of time to stop the cooking process. This will preserve their color, texture and nutritional value. Dry them well before freezing on a flat tray and put them in a resealable wind.”,
Read more: Save Money at the Grocery Store by Stretching How Long Your Food Lasts. Here’s how
Fermented foods
Kimchi goes well with almost everything, but it’s not a good food to vacuum seal.
Like raw and cooked vegetables, fermented foods release gases that expand in an airtight vacuum sealed bag. The risk is that it may explode in your fridge, leaving you with a sharp mess to clean up in your fridge.
It’s best to store fermented foods as directed on the glass jar they’re purchased in, or if you’re making your own, store them in a resealable package. Whenever the jar or package is opened, any gases are released.
Raw mushrooms
Raw mushrooms are best stored in a paper bag in the refrigerator.
Vacuum sealing is meant to keep foods fresher longer, but that’s not always the case. “Mushrooms can go bad faster if they’re vacuum sealed,” Haverfield explains. “They contain a lot of moisture and quickly become slimy when kept in airtight packaging.”
The best place to store mushrooms is a plain brown paper bag in the refrigerator.
Raw garlic and onion
Raw garlic and onions can develop botulism if vacuum sealed.
Raw garlic and onion are the building blocks of many dishes, so every chef likes to have them. That said, if you’re stocking up a lot, don’t vacuum seal these tasty alliums or you’ll risk the botulismaccording to Haverfield, a potentially fatal disease. You can vacuum seal it, though, if it’s been frozen before.
Berries
Most berries are too soft to vacuum seal.
Extremely soft foods do not make a good candidate for vacuum sealing, however, which explains the next two entries on this list. “Because of the softness,” says Haverfield, “the berries are not good for vacuum sealing and the pressure cuts them, damaging their outer skins and leading to faster spoilage.”
“Instead, rinse your berries in a colander, drain them gently to release any trapped water and place them in an airtight container lined with a paper towel.” Or freeze it for a pie or smoothie later.
Bananas
Mushy bananas are good for baking bread but not much.
Mush, brown bananas may be good for baking banana bread but they are not good for eating. Haverfield explained how bananas become mushy and brown when vacuum sealed due to their high production of ethylene gas.
“To preserve bananas,” he said, “it’s better to peel and freeze them in slices or chunks in a shrink-wrap-covered flat tray first, then transfer them to a resealable, airtight bag for long-term storage.”
For more kitchen tips, check out seven foods you should never put in the air fryer and learn how to get the stained cookware sparkled again with common pantry ingredients.
