Vacuum packing and Cryovac are both methods of packaging that remove air from the package in order to extend the shelf life of the product. However, there are some key differences between the two methods.
Cryovac is a brand name for a type of vacuum packaging that uses an external vacuum sealer. The food is placed in a plastic bag, and then the bag is placed in the vacuum sealer. The machine removes all of the air from the bag, and then seals it shut. This method is often used for meat, cheese, and other perishable items.
Vacuum packing can be done with or without an external machine. If you are using a machine, it works similarly to Cryovac - the food is placed in a plastic bag and then sealed inside the machine. If you are not using a machine, you will need to place your food in a jar or container and then cover it tightly with cling wrap or another type of film. You will need to use something sharp to puncture a small hole in the film so that you can create suction. Once all of the air has been removed, you quickly seal up the hole so that no air can get back in. This method can be used for both perishable and non-perishable items.