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Note
: vacuum packaging is not a substitute for refrigeration or freezing. Any
perishable foods that require refrigeration or freezing must still be refrigerated or
frozen after vacuum packaging.
Preparation Guidelines
Vegetables need to be blanched before vacuum packaging. This process stops the
enzyme action, which leads to loss of flavor, colour and texture. To blanch vegetables,
place them in boiling water or in the microwave until they are cooked, but still crunchy.
Then, immerse the vegetables in cold water to stop the cooking process. Finally, dry
the vegetables on a towel before vacuum packaging. Cruciferous vegetables
(broccoli, sprouts, cabbage, cauliflower, kale, turnips) naturally emit gases during
storage. Therefore, after blanching, they must be stored in the freezer only.
