Yes, with the exception of tomatoes (see FAQ #2 below). Cooked foods must be at least room temperature before vacuuming or you run the risk of bacterial growth.

Wash the berries and dry thoroughly. Pre-freeze the berries by placing them on a cookie sheet, and put them in the freezer for about 2 hours. Now, you can vacuum package them without crushing them. To store fresh berries in the refrigerator, place them in a FoodSaver® Canister and vacuum package it. The berries will last up to a week or more this way.

Yes, the whole tomato may be pre-frozen and then vacuum packaged and stored in the freezer. This may cause the texture of the tomato to change and become limp after thawing. It is not recommended that fresh whole tomatoes be vacuum packaged and stored in refrigerator or at room temperature. If the tomato has been properly processed into tomato products, it may be stored in the refrigerator but this depends on the processing that was used.

No. Due to the high water content of these vegetables, it is recommended that you do not freeze them. Instead, wash and dry them thoroughly, vacuum pack them in canisters, and store in the refrigerator until needed. They will last up to 6 weeks in this manner.

No. Do not vacuum package mushrooms.

Yes, do not vacuum package soft cheese, mushrooms, or garlic.

Cruciferous vegetables such as broccoli, cauliflower, cabbage and Brussels sprouts give off gases when they are stored. This gas will cause the bag to expand, and the vegetables will go bad. The best way to store all vegetables is to blanch them first, then cool, dry, vacuum pack and freeze.

Yes, but look for sharp edges that may cause a puncture in your bag. Place a paper towel around the sharp edge, then vacuum and seal the bag. The paper towel will not change the taste or texture of the food item it is near.