Vacuum sealing can be a game-changer for preserving freshness and extending shelf life, but it’s not a one-size-fits-all solution. Some foods simply don’t play well with this preservation method and can end up spoiled or compromised. Before you get out the vacuum sealer, check out these 10 foods that you should never seal in vacuum.
Freshly Cooked Vegetables
Although freshly cooked veggies might look like a good choice for vacuum sealing, the steam they release can cause concern. If you trap moisture in, your vegetables might get soggy and overcooked. Besides, the warm spot can become a breeding ground for bacteria.
Mushrooms
Since mushrooms are spongy and moisture-rich, they are not a good choice for vacuum packing. They contain plenty of water, which can make them slimy or even induce mold growth when sealed tightly. To retain their earthy goodness, put your mushrooms in a paper bag or open container.
Garlic
Garlic has a strong scent and flavor; vacuum sealing can make it more potent. When its natural gasses are contained in an airtight container, garlic takes on a strong, even bitter flavor. To make matters worse, being locked up might hasten its spoilage.
Soft Cheeses
People love soft cheeses like brie and ricotta for their mild textures and delicate tastes. If you vacuum seal them, though, that delightful creaminess can turn into a gooey mess. These cheeses need to breathe. If they don’t get enough air, they may spoil faster or lose their unique flavor.
Apples
Everyone enjoys crisp apples, yet vacuum sealing can have the opposite effect. Without air, apples lose some of their natural sweetness and become mushy or acquire an off-flavor. Store apples in a cool, dark place or refrigerator to preserve that satisfying bite.
Bread
While bread is a traditional staple, vacuum sealing it is a recipe for disappointment. The vacuum’s compressing force might turn your light, airy loaf into a solid, unappetizing block. You could freeze bread in loaves or slices to keep it fresh for longer. When you’re ready to eat it, let it thaw on its own.
Bananas
Bananas ripen so quickly that they can become overripe in no time. Vacuum sealing speeds this up even further, leading to browning and a mushy texture due to the lack of oxygen. Instead, leave them to ripen on the countertop. Once they’re too soft, you can use them in banana bread or freeze them for smoothies—no waste, just delicious treats!
Raw Onions
Another kitchen staple that doesn’t do well in a vacuum is onions. Without oxygen, onions might lose their sharp quality and deteriorate more rapidly. The outcome is a gooey, unappetizing mess that lacks the desired crunch and taste. They should instead be stored in a cool, dark location with ample ventilation.
Whole Berries
With succulent interiors and delicate coverings, Berries dislikes the vacuum seal treatment. The pressure can force them to burst and release fluids that leave a sloppy, sticky mess. As a substitute, you may flash-freeze the berries on a baking sheet before transferring them to a container that can keep them fresh.
Cruciferous Vegetables
Cruciferous vegetables like broccoli, cauliflower, and cabbage are known to release gasses long after being harvested. Vacuum sealing these vegetables traps the gasses, which can result in an unpleasant odor and an inflated bag. Blanching and freezing are better options for long-term storage.
