Yes, you can probably let your food cool first,
though you want to minimize the time it’s at room
temperature. Alternatively, you can immediately
freeze the hot food into bricks, and then vacuum
seal it which will make it retain its shape
Anaerobic bacteria like the one that causes
botulism cannot grow in the presence of
oxygen, so if you leave your food out on the
counter, it won’t be able to grow.
However, once you vacuum seal it and there’s no
oxygen, it can grow if it’s there in the first
place or acquired the bacteria while it was
cooling. Generally, you want to freeze or
refrigerate the food as soon as possible to reduce
the chance of bacterial contamination.
Since these bacteria are soil bacteria,
are more likely to be on vegetables in the soil
like garlic, onion, and mushrooms.
Most importantly, follow the “Guidelines for
Vacuum Packaging” section of your manual since it
gives explicit instructions on how to vacuum pack
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