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Advice


Have a look at these comparison tables below showing the benefits of length of storage of vacuum packing over normal storage, using an Eiffel Freshpack Pro.

 

Food Stored in the Fridge

Normal Storage

Using an Eiffel Vacuum Sealer

Boiled food

2 days

10 days

Fresh meat

2 days

6 days

Fresh poultry

2 days

6 days

Boiled meat

4-5 days

8-10 days

Fresh fish

2 days

4-5 days

Cold meats

3 days

6-8 days

Smoked sausages

90 days

365 days

Hard cheeses

12-15 days

50-55 days

Soft cheeses

5-7 days

13-15 days

Fresh vegetables

5 days

18-20 days

Fresh herbs

2-3 days

7-14 days

Washed lettuce

3 days

6-8 days

Fresh fruit

3-7 days

8-20 days

Desserts

5 days

10-15 days

 

Food Stored in Cupboards

Normal Storage

Using an Eiffel Vacuum Sealer

Bread/rolls

 2-3 days

 7-8 days

Pastry

 120 days

 300 days

Dried food

10-30 days

30-90 days

Raw rice/pasta

 180 days

 365 days

Coffee/tea

30-60 days

 365 days

Wine

2-3 days

20-25 days

Non-alcoholic drink (sealed)

 7-10 days

20-25 days

Non-alcoholic drink in a vacuum jar

 2-3 days

 7-10 days

Baking goods

 2-3 days

 7-10 days

Hazelnuts, walnuts etc.

30-60 days

120-180 days

Crackers/potato chips

 5-10 days

 20-30 days

 

Food Stored in the Freezer

Normal Storage

Using an Eiffel Vacuum Sealer

Fresh meat

6 months

18 months

Ground meat

4 months

12 months

Poultry

6 months

18 months

Fish

6 months

18 months

Fresh Vegetables

8 months

24 months

Mushrooms

8 months

24 months

Herbs

3-4 months

8-12 months

Fruit

6-10 months

18-30 months

Cold meats

2 months

4-6 months

Baking goods

6-12 months

18 months

Coffee beans

6-9 months

18-27 months

Ground coffee

6 months

12-34 months

Bread/rolls

6-12 months

18-36 months

 
After vacuum packing should I keep food in the fridge or freezer?


If the foodstuff you’ve vacuum packed is normally kept in the fridge/freezer then it should still be kept in the fridge/freezer. Vacuum packing is not a substitute for freezing or refrigeration.  If you are vacuum sealing documents or newspaper clippings etc then these of course don't need to be kept in the fridge/freezer because you wouldn't normally store them there.

What should I do if I’m vacuum sealing food with a high liquid content?


It is not recommened that you use vacuum bags or rolls for vacuum packing foods which contain a lot of liquid e.g. soups, sauces and smoothies etc. should be either pre-frozen before packing in a vacuum bag or use one of our canisters.

What is the best way to vacuum pack raw meat or fish?


For best results it is recommended that you pre-freeze meat and fish for around 2 hours prior to vacuum packing to ensure the retention of juices and shape it also ensures a better heat seal. If pre-freezing is not possible, just place a folded piece of kitchen paper or similar inside the vacuum bag above the meat/fish but below where the heat seal will take place, this helps stops any juices affecting the quality of the heat seal and reduces liquid entering your machine.

What is the best way to vacuum pack vegetables?


Vegetables should be immersed in hot water quickly (blanching) prior to vacuum sealing them. The process of blanching stops the enzyme action and preserves flavour, colour and texture. One to two minutes in boiling water is enough for fresh leaf vegetables or beans, depending on the hardness of the vegetable e.g. carrots would take longer than green beans. After blanching, submerge the vegetables in cold water to stop the cooking process then dry them with a kitchen paper prior to vacuum packing.


Is it possible to vacuum seal non-food items with a vacuum packer and what are the benefits?


Yes it is. Here are just a few examples, you could vacuum seal special photos, certificates or newspaper clippings to keep them free from moisture in the air damaging them (as vacuum packing removes all the air and hence any moisture) this will keep them preserved for years to come. You can also vacuum pack jewellery to stop it tarnishing. Why not vacuum seal your shampoo bottles or similar for your holiday suitcase to stop them exploding and spoiling your clothes (because the vacuum sealer removes the air the difference in air pressure does not then matter in the hold of the plane)
.

Here's a handy tip for you.


Vacuum seal your meat with a marinade for just 1 hour and it's the equivalent of marinading for 24 hours. The reason for this is when the air is removed from the vacuum sealer bag containing the meat and marinade, the pores of the meat open, allowing the marinade to add its flavour to the meat much more quickly.