Preparation Guide

Meat and Fish - For best results, pre-freeze your meat and fish for 1-2 hours before vacuum sealing in Wizvac Bags. This process helps retain the juices, shape and guarantees a flawless seal. If it's not possible to pre-freeze, place a folded paper towel between meat and top of bag but below seal area. Leave paper towel in bag to absorb excess moisture and juices during vacuum packaging process. Note: Beef may appear darker after vacuum packaging due to the removal of oxygen. This is not an indication of spoilage.

Hard Cheeses - To keep cheese fresh, vacuum seal it after each use. Make your Freshield Bag extra long, allowing 2.5cm of bag material for each time you plan to open and reseal in addition to the 7.5cm room you normally leave between contents and seal. Simply cut sealed edge and remove cheese. When you are ready to repack the cheese, just drop it in bag and reseal.

Vegetables - For best results, vegetables should be blanched before vacuum packing. This process stops the enzyme action that could lead to loss of flavour, colour and texture. Simply place vegetables in boiling water for 1 to 2 minutes, dip vegetables in ice cold water to stop the cooking process and finally, dry vegetables on a towel before vacuum packing.

When freezing vegetables, it is best to pre-freeze them for 1-2 hours. To freeze vegetables in individual servings, place on a baking sheet and spread them out so they are not touching. This prevents them from freezing together in a block. Once they are frozen, remove from baking sheet and vacuum seal into Wizvac Bags or Genysis Canisters.

Note: Cruciferous vegetables such as broccoli, brussel sprouts, cabbage, cauliflower and, kale naturally emit gases during storage. Therefore after blanching, they must be stored in freezer only. Important: Mushrooms and garlic should never be vacuum packaged.

Leafy Vegetables - For best results, use a Genysis Canister to store leafy vegetables. Wash the vegetables and dry with a towel or salad spinner. When dried vacuum seal into a Genysis Canister and store in refrigerator.

Fruits - When freezing soft fruits or berries, it is best to pre-freeze them for 1-2 hours or until frozen solid. To freeze fruit in individual servings, first place on a baking sheet and spread them out so they are not touching. This prevents them from freezing together in a block. Once they are frozen, remove from baking sheet and vacuum seal fruit in a Wizvac Bag and return to the freezer. You can pack portions for baking or in your favourite combinations for easy fruit salads all year round. If storing in the refrigerator, we recommend using a Genysis Canister.

Baked Goods - To vacuum pack soft or airy baked goods, we recommend using a Genysis Canister so they will hold their shape. If using a Wizvac Bag, pre-freeze the goods for 1-2 hours or until frozen solid. To save time, make cookie dough, pie shells, whole pies, or mix dry ingredients in advance and vacuum pack for later use.

Coffee and Powdery foods - To prevent food particles from being drawn into the vacuum pump, place a coffee filter or paper towel at top of bag or canister before vacuum sealing. You can also place the food in its original bag inside a Wizvac Bag.

Liquids - Before you vacuum pack liquids such as soup stock, pre-freeze in a casserole dish, loaf pan or ice cube tray until solid. Remove frozen liquid from pan and vacuum seal in a Wizvac Bag. You can stack these "frozen bricks" in your freezer. When you're ready to use, just cut corner of bag and place in a dish in microwave or drop into water at a low simmer below 75˚C.

Snack Foods - Your snack foods will maintain their freshness longer when you vacuum seal them. For best results, use a Genysis Canister for crushable items like crackers.