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13
Food Preparation and Reheating Tips (cont.)
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 POTANE® 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.
Preparation Guidelines for Fruits:
When freezing soft fruits or berries, it is
best to pre-freeze them for 1-2 hours or
until solidly frozen. To freeze fruit 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 fruit in a POTANE®
Bag. After they have been vacuum sealed,
return them to the reezer.
You can vacuum seal portions for baking,
or in your favorite combinations for easy
fruit salad all year round. If storing in the
refrigerator, we recommend using a
POTANE® Canister.
