FoodSaver VS3000 Series, User Manual

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Preparation Guidelines
for Vegetables:
Vegetables need to be blanched before vacuum sealing. This process stops the
enzyme action that could lead to loss of flavor, color and texture.
To blanch vegetables, place them in boiling water or in the microwave until they are
cooked, but still crisp. Blanching times range from 1 to 2 minutes for leafy greens
and peas; 3 to 4 minutes for snap peas, sliced zucchini or broccoli; 5 minutes
for carrots; and 7 to 11 minutes for corn on the cob. After blanching, immerse
vegetables in cold water to stop the cooking process. Finally, dry vegetables on a
towel before vacuum sealing.
NOTE: All vegetables (including broccoli, brussels sprouts, cabbage, cauliflower, kale, turnips)
naturally emit gases during storage. Therefore, after blanching, they must be stored in freezer only.
When freezing vegetables, it is best to pre-freeze them for 1-2 hours or until
solidly frozen. To freeze vegetables in individual servings, first place on a baking
sheet and spread them out so they are not touching. This prevents them from
freezing together in a block. Once they are frozen, remove from baking sheet
and vacuum seal vegetables in a FoodSaver
® Bag. After they have been vacuum
sealed, return them to the freezer.
IMPORTANT:
Due to the risk of anaerobic bacteria, Fresh mushrooms, onions and garlic should never
be vacuum sealed.
Preparation Guidelines
for Leafy Vegetables:
For best results, use a canister to store leafy vegetables. First wash the
vegetables, and then dry with a towel or salad spinner. After they are dried, put
them in a canister and vacuum seal as normal. Store in refrigerator.
Food Preparation & Reheating Tips
Guidelines