Vacuum Seal Johnson Sausage??

[h3]Safety Guidelines for Vacuum Sealing Food[/h3]
If you have  taken proper steps in preparing your food in a clean and uncontaminated environment, then this should not be a problem. However, if there is any question about the safety, then err on the side of caution and do not vacuum pack the food, as you would be creating a perfect breeding ground for bacteria.

Follow these guidelines to properly vacuum seal food:

1. Vacuum sealing food does not replace the need to pressure can or water bath home canned foods.
2. Wash hands before and during the vacuum sealing process.
3. Try not to touch food with your hands. Use clean spoons, tongs or something else to handle the food.
4. Be sure to keep utensils, cutting boards and counters clean.
5. Keep vacuum sealed foods in the refrigerator or freezer. Dry food, like crackers and nuts, can be stored at room temperature.
6. Freeze low-acid vacuum packaged foods and consume immediately after heating. Never heat a low-acid vacuum packaged food and allow it to stand at room temperature in the vacuum package.
7. Ensure that you do not cross contaminate food.
8. Properly label food sources with type of food and date packaged.
9. Ensure the seal is complete and that there is no debris in the seal.

[h3]Which Foods are Safe and How Long Do They Store?[/h3]

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Shelf life of vacuum packaged foods


Above table adapted by Tilia Inc. from Dr. G.K.York, Dept. of Food Science & Tech, U of California, Davis  

Vaccum sealing food can be a productive way to maintain your food source as well as prolong its shelf life. Ensure that you take the proper steps in handling and storing your  food to reduce the presence of bacteria in your food storage.