Keep food longer? Try vacuum packing

One of the most functional techniques for storage food the longer you put them on vacuum packed. Indeed, eliminating air eliminates oxygen, and food oxidizes less. Bacteria also proliferate less and products deteriorate more slowly. This means, compared to a natural storage time, extending them the life up to almost five times. For months, even. Choose this preservation system, whether for fresh food or for those already cooked, therefore allows a great saving, not only in economic terms, but also in waste of resources. Without forgetting a greater hygiene, because it is more difficult to run the risk of contamination with other products that have been put in the refrigerator or freezer. Like all things, however, the vacuum packed it must be done wisely. Use the right tools and follow a few precautions.

What you need to vacuum seal

To preserve the vacuum-packed foods in the meantime they serve one car for the vacuum packed yes Bags special. Nothing can be invented, they are designed for this type of activity and cannot be replaced by others, for example freezer bags or bags for normal food storage. Usually I vacuum bags they are easily recognizable, thanks to the texture knurled and thick, and I’m in polyethylene or in aluminum, more or less suitable for direct cooking. The machine, on the other hand, is very simple: it does nothing but suck the oxygen out of the bag in which the food is put. To seal it, then, with a heat seal.

Containers with valve

Special mention find me containers with valve for integrated vacuum packaging, also called vacuum cleaner saver. Practical, washable, they have a little pump provided with which, once the food has been stored, the air inside can be evacuated, thus guaranteeing more time for the food, raw or cooked, and less contamination. And they also exist in jar version. A shorter-term solution, however, in terms of duration, because we are only talking about a few days.

But is vacuum packaging sustainable?

Ask yourself this question is more than legit. And unfortunately, the answer is usually no. Unless you buy – and you can find some on the market, even if it’s still too rarely – biodegradable and compostable vacuum bags. Certainly not cheap, but with less impact on the environment. But, in short, which food you can really keep them with the vacuum packed?

  1. Fresh food. Let’s cut to the chase. What can we keep vacuum packed? The generic answer is pretty much anything, come on fresh food to those already cooked. Raw foods are usually then placed in the refrigerator to ensure a proper cold chain. The advice is to put a ‘labelindicating the day of purchase and the day on which the emptying was carried out.
  2. Vacuum-cooked foods. Even the already cooked food and under vacuum must in any case pass from fridge. Or from the freezer, to further extend its shelf life. And, in this case too, it is useful to add a label, so as not to get the wrong era.
  3. Fruits and vegetables, but also bread. Both fruitboth the vegetables, whether fresh, cooked, whole, in pieces, it can be vacuum-packed to double its natural duration. Likewise, the fresh breadwhich if it normally lasts a few days, once vacuum packed it will stay intact for at least a week.
  4. Meat and fish. If we talk about fresh meatthanks to the vacuum we are able to keep its characteristics unchanged for at least 5-6 days (in the refrigerator), against the natural couple of days in which we should consume it. An old adage says that customers love fresh fish, after 3 days they stink. Well, if you are one of those who use the vacuum packed, they too can stay a little longer. Like meat, in fact, fish stored under vacuum and in the refrigerator lasts up to six days.
  5. Charcuterie and cheeses. The purists of cheese they will turn their noses up. But, as we have often repeated on these screens, we are mere mortals and we live in a world that forces us to store food, especially when there is plenty of it. With the vacuum technique, I fresh cheeses they can also be stored in the refrigerator for a few weekswhich go up to 1-2 months for semi-cured products and even up to 6 months for more mature products. Charcuterie and charcuterie they particularly benefit from it, since even the normal cartataof ham, salami or mortadella, that is, if they are kept vacuum-packed, allow us to use them even up to 4-6 months after purchase.

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