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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
