How Long Does Vacuum Sealed Vegetables Last?
Having enough fresh vegetables in the kitchen without any wastage is a must. Vacuum sealing them is a great way to increase their shelf life. But how long will they last? It’s important to understand the science behind vacuum sealing vegetables to get the most out of them
The Science Behind Vacuum Sealing
Vacuum sealing is the process of removing the air from a bag, container, or jar and sealing it tightly using a vacuum-sealing machine. By removing the air, you limit the growth of bacteria, which would otherwise cause the vegetables – or any foods – to spoil more quickly. Additionally, there won’t be oxidation, meaning that the vegetables will retain their original flavor for a longer time.
How Long Do Vacuum Sealed Vegetables Last?
Vegetables that are vacuum sealed can last for up to two weeks. There are a few key factors that will influence the shelf life of the vegetables, however.
- Vegetable Type – Different vegetables can last varying lengths of time. Root type vegetables that last for a longer time, such as potatoes and carrots, will last longer than leafy vegetables and fruits like lettuce and tomatoes.
- Temperature – Warmer temperatures are more likely to speed up the decomposition of vegetables and cause them to spoil more quickly. Storing vacuum-sealed vegetables in a refrigerator at 37 degrees Fahrenheit or lower will likely help them last longer.
- How the Vegetables are Sealed – It’s not enough just to vacuum seal the vegetables in an airtight container. To ensure that they last longer, it’s important to use a vacuum sealer and a liner bag that is designed to keep the freshness and shelf life of the vegetables intact.
In conclusion, vacuum sealed vegetables can last up to two weeks if they are stored properly in a refrigerator. The type of vegetable and the way it is sealed will also influence the shelf life. Knowing this information will help you make the most of your vacuum sealer by ensuring that your vegetables last as long as possible.