How to Vacuum Seal Vegetables
- 1). Pre-treat cruciferous vegetables (broccoli, cabbage and others) that give off gas. Blanch cruciferous vegetables, allow them to cool, dry them and vacuum pack the cooked vegetables. Store the bag in the freezer.
- 2). Tomatoes must be frozen. Wash the whole tomatoes, dry them and pre-freeze them by placing them in the freezer for a few hours until they are frozen. Then vacuum pack the pre-frozen tomatoes, and store the bag in the freezer.
- 3). Allow all cooked vegetables to reach room temperature to avoid bacterial growth. Vacuum pack the cooked vegetables and store the bag in the fridge or freezer.
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