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PREPARATIONS
Before you can start vacuum-packaging vegetables, they need blanching. This will inhibit the enzymatic
activity which causes loss of flavour and colour fading. Cook the vegetables or place them in the
microwave until they are done, but still a bit crispy. Subsequently you immerse the vegetables in cold
water, stopping the cooking process. Next, dry the vegetables with, for instance, a clean towel.
Cruciferous vegetables, such as broccoli, sprouts, cabbage, cauliflower, kale and turnips produce
carbon dioxide during preservation. Therefore, you can only store these vegetables in the freezer.
