Vacuum-sealing food is an effective way to extend its shelf life and keep it tasting extraordinarily fresh.
Removing the air slows down the growth of micro-organisms, meaning that you can store food for longer without it deteriorating. The food retains both its delicious taste and its wonderfully fresh appearance.
From fruit, vegetables, meat and fish to sauces, soups and stews, raw or cooked – vacuum sealing makes it possible to keep food for longer without it losing its natural taste or consistency. Once in air-tight packaging, food is protected against environmental influences such as bacteria as well as the flavours of other food stored next to it in the refrigerator, for example.
With an innovative vacuum sealer such as the BORA QVac, food can not only be preserved for longer, but also prepared perfectly for techniques such as marinating or sous-vide cooking. You have the following options for this:
The BORAQVacMove, as a freestanding unit, offers the same range of functions as the built-in version without the need for any installation work: vacuum sealing invacuum sealing boxesand bags, resealing bottles, and themarinating function.
With the BORAQVacbuilt-in vacuum sealeryou canpreserve food efficientlyand in a space-saving way.
Many foods benefit from vacuum-sealed storage. This is a particularly effective way of keeping products that are sensitive to oxygen or perishable fresh for longer.
Lots of foods are great for vacuum-sealing:
That depends on the type of food. However, the shelf life is extended considerably, particularly if the vacuum-sealing process is carried out correctly. Our table shows how much longer airtight-packed food lasts compared with conventional storage methods:
| Food | Normal shelf life (fridge) | Shelf life when vacuum-sealed (fridge) | Tips for vacuum-sealing |
|---|---|---|---|
| Beef | 3–4 days | 30–60 days | Divide into portions and dry thoroughly before vacuum-sealing. |
| Pork | 2–3 days | 10–20 days | Divide into portions and dry thoroughly before vacuum-sealing. |
| Poultry | 2–3 days | 4–6 days | Cut into portion-sized pieces before vacuum-sealing. |
| Fish | 1–3 days | 4–6 days | Ensure the fish is dry before vacuum-sealing. |
| Hard cheese | 15–20 days | 30–60 days | Vacuum sealing also slows down the maturing process. |
| Vegetables | 5–7 days | 15–20 days | Blanch or par-cook vegetables before vacuum sealing. |
| Fruit | 3–7 days | 8–25 days | Fruit should not be too ripe. |
| Soups and stews | 2–3 days | 8–12 days | Divide into portions and ensure the soups have cooled down completely. |
| Fresh herbs | 2–3 days | 7–14 days | Best vacuum-sealed in boxes. |
Tip: For optimum shelf life, vacuum sealing can be combined with freezing – this also prevents freezer burn. This occurs when air comes into contact with the frozen food, causing the surface to dry out. As vacuum-packed food is sealed airtight, that cannot happen.
When vacuum-sealing liquids such as wines, oils or soups, there are a few specific points to bear in mind. To ensure your food is preserved as effectively as possible, here are our tips:
Yes, cooked dishes such as soups or stews can easily be vacuum-sealed–for example, formealprepping. However, they should be allowed to cool down completelyfirst.
Both preservation methods have their merits: Vacuum-sealing protects against oxidation and thus prevents the loss of colour and flavour. That’s enough for short-term storage of just a few days. Freezing halts the growth of microorganisms and is ideal for long-term storage. Combining both methods prevents freezer burn.
Perishable foodmustalwaysbe kept chilled– vacuum-sealing does not mean sterilising, asis the case, for example,with preserving. Without additional cooling or freezing, items such as meat or ready-made soup will go off even when vacuum-packed. Only dry foods, which do not need to be refrigerated anyway, can be stored at room temperature.
