We often get asked the best method for vacuum sealing vegetables, and which vegetables you can vacuum safely. This week we share our top vacuum sealing techniques for vegetables to help you get the most out of your food vacuum sealer.
Always try to source the freshest vegetables available. We usually try to buy locally grown seasonal vegetables and organic whenever possible, or keep an eye on those supermarket deals, and stock up on a particular favourite when prices are at their lowest.
The best vegetables for freezing are low-acid veggies. When freezing vegetables, first blanch them briefly in boiling water. Then quickly submerge the veggies in ice water to prevent them from cooking. Dry thoroughly on paper-towel lined sheet pans. Vacuum seal using our vacuum bags or food canisters once cooled, and freeze for long lasting freshness.
Blanching prevents enzymes from damaging color, flavor, and nutrients. Blanching also destroys unkind micro-organisms that might be lingering on the surface of vegetables.
What happens to frozen fruits and vegetables?
When frozen, the water in fruits and veggies expands, causing ice crystals to puncture and break cell walls. As a result, some fruits and veggies tend to get mushy when thawed. To reduce the amount of cellular damage, freeze fruits and veggies as quickly as possible: colder temperatures produce smaller ice crystals, which do less damage to cell walls. The “mushy factor” is also why we recommend eating frozen fruits before they have completely thawed.
To seal or not to seal?
The only vegetables we do not recommend vacuum sealing are cabbage, broccoli, cauliflower and brussel sprouts give off gases when stored. This gas will cause the bag to expand, and the vegetables will spoil. Always blanch vegetables first, then cool, dry, vacuum pack and freeze.
If you have a top vacuum sealing tip or method you use when vacuum sealing fruits or vegetables, share your feedback and leave your comments below!
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