[header] How to vacuum seal [title] Blanch veggies before packing and freezing them. [step] You'll better preserve their flavor and nutritional value if you blanch your veggies before packing and freezing them. Place veggies in a large pot of boiling water, cover them, and heat them for three to four minutes.
[header] How to vacuum seal [title] Blanch veggies before packing and freezing them. [step] You'll better preserve their flavor and nutritional value if you blanch your veggies before packing and freezing them. Place veggies in a large pot of boiling water, cover them, and heat them for three to four minutes.
Use a slotted spoon to transfer them from the pot to a bowl of ice water. [substeps] Pat the vegetables dry after their ice bath. You can record the seconds as you blanch, or save them for another project with your goggle. [title] Sneak in fresh veggies in the freezer for a faster solution. [substeps] Classic barbecued vegetables include cucumbers, onions, chives, cumin, cilantro, asparagus, and garlic. The fastest method is to cut or tear organic vegetables into chunks. Then, set a timer to press ahead of time if you need to shut off the water within two minutes. When the timer goes off, blanch the veggies for two to three minutes.