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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
casserole dish, loaf pan or ice cube tray until solid. Remove frozen liquid
