Meat & Fish

Pre-freeze for 1-2 Hours: Helps retain natural juices and maintain shape before vacuuming.

Quick Seal: If pre-freezingisn't possible, thoroughly pat the surface dry with a paper towel, seal, and freeze immediately.

Notes: Beef may naturally darken due to oxygen removal; quality is unaffected.

Hard Cheese

Seal After Use: Blot surface oiis or moisture, then seal to extend freshness.

Notes: Never seal soft cheeses (eg, Brie) due tothe risk of anaerobic bacteria growth.

Vegetables

Blanch & Cool: Blanch to preserve flavor and crunch,immediately chil in ice water, and dry completely

Pre-Freeze: Freeze solid on a tray before sealing to prevent clumping.

Notes: Never sealraw mushrooms, onions, or garlic (a severe risk of anaerobic bacterial growth).Always blanchcruciferous vegetables (broccoli, cabbage)to prevent bagbloating

Leafy Vegetables

Glass ContainersRecommended:Delicate greens need rigid protection.

Prep & Seal: Wash, spin completely dry,and place loosely in a Mehomeli container. Vacuum seal andrefrigerate to helpmaintain crispness forweeks.

Snack Prep

Lockin Freshness: Vacuum seal snacks to significantly extend their shelf life.

ProtectFragile Foods: Always usea glass vacuum container for delicate items(like cookies) to prevent crushing.

Soft Fruits & Berries

Freeze: Pre-freeze in a singlelayerfor 1-2 hours untilsolid, then vacuum seal.

Refrigerate: Use a Mehomeli glass vacuum containerto prevent crushing.

Notes: Toss apple slices with a few drops of lemon juice to reduce browning.Avoid vacuuming bananas,as itaccelerates natural ripening

Baked Goods

Protect Shape: Storesoft orfluffy items in a glass container.

Bag Sealing: Pre-freeze for 1-2 hours (until firm) before vacuum sealingBaked Goods.

Notes: Perfectfor storing cookie dough, pie crusts,whole pies, or dryingredient mixes for later use

Coffee & Powdered Foods

Filter First: Place a coffee filter or paper towel at the top of the bag/container before sealing.

Notes:This prevents fine particles from being drawn into the vacuum pump and damaging it.

Liquids (Soups, Broths, Sauces）

Freeze Solid: Freeze liquids in an ice cubetray or mold first,then vacuum seal thefrozen portions.

Save Space: Stack these frozen bricks neatly in thefreezer.

Notes: Toreheat, transferto a microwave-safe bowl orwarm it in water below 170°F(75°C).

Meal Prep & Leftovers

Stac k & Store: Vacuum seal in stackable glass containers and refrigerate.