Vacuum Sealing

Vacuum sealing is a technique of hermetically sealing a product in special packaging with the air first removed from it by a vacuum sealer. By removing oxygen, this technique creates conditions extremely unfavourable to spoilage and opens up a number of culinary possibilities.

The main advantage of vacuum sealing is a significant extension of the keeping time of products. Most of the bacteria and mould that cause spoilage, as well as the processes of oxidation, need oxygen; by removing the air, we sharply slow their action, so products in a vacuum stay fresh several times longer — both in the refrigerator and in the freezer (where the vacuum also prevents “freezer burn”). In an oxygen-free environment, however, anaerobic bacteria can multiply, and pathogens of concern in vacuum-packed food include Clostridium botulinum and Listeria monocytogenes, so vacuum-packed food must still be kept chilled. The second key use is the technology of sous vide: it is into a vacuum bag that a product is sealed before slow cooking in a water bath, and the airtight packaging keeps dishes from losing their juices and aromas, concentrating them instead. Vacuum sealing also speeds up marinating (under pressure the marinade penetrates deeper into the product). This technique is widely used both in restaurants and at home, helping to keep food, reduce waste, and achieve the best results in modern cooking. It is a practical tool of an organised, thrifty, and precise kitchen.