http://www.ysvacuumsealer.com
55
Preparation Guidlines for Vegetables :
Blanching is a process that should be done before vacuum packaging
vegetables. This process stops the enzyme action that could lead to
loss of flavor, color and texture. To blanch vegetables, place them in
Simmering water or in a microwave until they are cooked, but still crisp.
Blanching times can range from 1 to 2 minutes for leafy greens and
peas ; 3 to 4 minutes for snap peas, sliced zucchini or broccoli ; give
your carrots about 5 minutes ; and 7 to 11 minutes for corn on the cob.
After blanching, immerse vegetables in cold water to stop the cooking
process.
NOTE : All vegetables (including broccoli, Brussels sprouts, cabbage,
cauliflower, kale, turnips) naturally emit gases, during storage.
Therefore, after blanching, it’s best if they’re stored in the freezer.
More on Vegetables :
Vegetables are a great candidate for portion control ; when storing
vegetables, try pre-freezing them for 1 to 2 hours, then separate them
into meal portions within your vacuum bags. After they have been
vacuum packaged, return them to the freezer.
IMPORTANT : Due to the risk of anaerobic bacteria, fresh mushrooms,
onions & garlic should never be vacuum packaged.
Preparation Hints for Powdery Foods :
When vacuum packaging powdery items like flour, it’s best to use their
original packaging inside of the vacuum bags. The fine powder could
get sucked into the machine and cause enough damage to shorten the
life of the sealer.
Preparation Hints for Liquids :
Before you vacuum package liquid such as soup stock, pre-freeze in a
