Vacuum Sealer: Preserving Avocados

[MBMorgan]

I've struggled for a long time to find a reliable way to preserve a sliced avocado. Finally, nearly a week ago I decided to give vacuum sealing a try. Bingo! It works! Just make sure the pit is left in (to keep from crushing the half avocado out of shape) and seal using the "moist" setting. After 5-6 days in the refrigerator:

Bagged and sealed:



Bagged and sealed closeup:



Out of the bag (Weird marks are due to the textured bag. Next time I'll place the sliced surface against the untextured side of the bag):



Sliced, perfectly fresh looking/tasting, and ready to serve:

[HawkerXP]

Unfortunately they don't survive long enough in our house to bother sealing.

[Medusa]

This is really great info! Thanks for posting! Great Pix!

--Ed

[EdF]

Looking good. Thanks!

[kmhfive]

I like it! I'll get my vacuum sealer in a few days. In the meantime, I'm trying pickling as a preservation technique.

http://www.thekitchn.com/recipe-avocado-pickles-231338

[dtassinari]

HouseHomey Agreed! Never without homemade krauts.

[EdF]

Homemade kraut is food of the gods!

[MBMorgan]

Agreed EdF ... time for another batch!

[Mr. Bones]

MBMorgan very informative, an' useful post!!! I will be tryin' this.
kmhfive I might haveta look into that method, as well... sounds interestin'!

[tbob4]

YES! I have been doing this, too - even without the pit in. Never thought of posting it. It works like a charm. Thanks for sharing.

[rodkeary]

I'm not avocado guy but my wife loves them. I just vacuum sealed 1/2 a one for her as we'll be away for a couple of days.

She seemed very to be very impressed. I guess it does not take much! Husband of the year for moi?

I joined the Pit (no pun intended)in January and this is a perfect example of one of the MANY outstanding tips/techniques/recipes etc. that I've had the opportunity to try.

Thanks to all Pit members who have contributed to my education.

[HouseHomey]

"The pit" bwahahaha.... yeah, pit people rock.

[HouseHomey]

Leftover avocados 🥑 Huh??

[kmhfive]

So, testing some pickled avocado. They are definitely preserved. I'm going to have to play around with the flavors. I think I should put some lime juice in for some of the acid. They taste good, but using the not-yet ripe fruit means they are still "crispy"?

[Mr. Bones]

imho, tiny bit of dill, as well...
might try it; sometimes, even hillbilllies is right...

[kmhfive]

Good idea Mr. Bones ! Thanks!

[Bruce54]

Looks like this works better than "paint with lime, hope for the best". docblonder could verify / deny, but with no oxygen, no oxidation, no black avocado. This could work well with getting a bunch of avocados, too many get ripe at once, bag some halves for later.

Anyone try sealing whole avocados when they are ripe? Just tossing them in the fridge is not the best.

[docblonder]

Why do they brown? Well, the plant flesh contains little balloons filled with polyphenol. When you slice open the avocado, some of these balloons are damaged and the polyphenol leaks out. In combination with oxygen, the enzyme then forms compounds toxic to insects and bacteria. Plus turns brown. So a defensive mechanism against nibbling microbes and insects.

You can delay browning by changing the chemistry with an acid to slow the polyphenol reaction. Or store in a bag with a sliced onion (the hydrogen sulfide also deactivates the enzyme). Or cool in the fridge. Or package without oxygen. Commercially the flesh is briefly exposed to steam- the heat and moisture inactivates the polyphenol enzyme for more than a week, even if exposed to air!

The vacuum bags not only removes oxygen, but gently compresses the avocado flesh, preventing further enzyme release at the surface.

I do suggest running the avocado under hot water to clean the skin, and then slice open in a bath of cold water containing an onion or lemon juice. This removes much of the polyphenol before vacuum bagging.

[Breadhead]

I see said the blind man.😎 Thank you docblonder .👏 Every group needs a good scientist to explain the facts, nothing but the facts, so help us God.🤗

[T-bone]

Awesome and very useful info docblonder! Thanks for sharing.

[Huskee]

Thanks MBMorgan Cool posts from the experts! Thus leading to some great ways to prevent this:

[BigCountryQ]

Thanks for that nice write-up MBMorgan! I'm curious about your seals. Is it just habit for you to seal twice or is that how your sealer works? I typically only seal twice if there is meat in the package.

[MBMorgan]

Just habit ...

[T-bone]

Same here for the over ten years I've had FoodSaver vacs. I just recently got a chamber sealer and it automatically double seals.

[Mr. Bones]

Me Three...
Don't cost no me no extry, an' I'm here, sealin', already....

[Mudkat]

Great tips and thread. Avocados have always been a frustration in my kitchen. Hard one day, yick a few days later. All tips in this thread adress this. Thank you all!