Important Information for Using the EcoSeal Pro

Vacuum sealing can significantly extend the shelf life of food but does not replace basic hygiene practices or proper storage. The EcoSeal Pro is not a substitute for proven preservation methods such as canning or freezing and does not protect against all food-related risks.

General safety instructions:

  1. Food-specific storage recommendations: Always follow the recommended storage conditions for each type of food (e.g. always keep meat, fish, and dairy products refrigerated or frozen).
  2. Keep refrigerated and consume promptly: Vacuum-sealed food often stays fresh longer, but you still need to keep it cold and use it in time. Vacuum sealing is not a replacement for proper refrigeration.
  3. If in doubt, throw it out: If you're unsure about the safety or quality of a food item, it's better to discard it. Even small changes in smell, color, or texture can be warning signs.
  4. Warning: Risk of botulism! The bacterium Clostridium botulinum can grow in low-oxygen environments (such as inside a vacuum-sealed container) and produce dangerous toxins—especially in low-acid foods like pumpkin, root vegetables, or garlic. Never store such foods at room temperature for too long. Always follow general hygiene guidelines. Keep in mind: Even careful vacuum sealing cannot fully prevent botulism—refrigeration, heat treatment, or sufficient acidification are still necessary.
  5. Add acidity for longer shelf life: Adding lemon juice or vinegar (or salt for pickled foods) can increase acidity and help extend shelf life even further.

Tips for safe storage:

Fresh foods (fruit, vegetables, meat):

  • Sliced fruit should be stored in the fridge and can be sprinkled with lemon juice to keep it fresh longer.
  • Moisture-rich fruit (e.g. strawberries) should be vacuum-sealed with a paper towel to absorb excess liquid.
  • Raw meat must always be kept chilled and used within the recommended time frame.

Dry foods:

  • Dry foods are ideal for vacuum sealing. They don’t spoil easily but may lose quality over time.
  • Vacuum sealing offers additional protection from pests (e.g. pantry moths).

Cooked meals:

  • Cooked meals should be vacuum-sealed immediately after cooling and stored in the fridge.
  • As with fresh foods, vacuum sealing extends shelf life but does not replace refrigeration.

Additional practical tips:

  • Portioning: Divide larger amounts into portions before vacuum sealing. This avoids reopening and resealing, which can reduce shelf life.
  • Minimize residual moisture: Pat meat or vegetables dry before sealing to prevent condensation inside the jar. Moisture promotes bacterial growth and shortens shelf life.
  • Label your food: Mark vacuum-sealed containers with the date and contents. This helps you track your inventory and use food before it spoils.

💡 Note: These recommendations are based on widely accepted hygiene and storage guidelines. For specific advice on certain foods or health concerns, consult professional resources or contact a specialist (e.g. nutritionist or food safety authority).