Vacuuming removes about 99 percent of the air, so that meats can last about three years.” (Crandall admitted, however, that she has never kept anything in her freezer for up to three years.) Longer storage is especially important for avid hunters or fishers. Chef Janet Crandall said, “Normally, raw frozen meats can be stored safely for about six months to a year. If you seal raw proteins-such as meat, poultry, and seafood-before freezing them, you will keep freezer burn at bay longer. If you frequently buy or store food in bulk, vacuum sealing provides a far more secure way to portion and package it than using containers, plastic wrap, or zip-top bags.
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