On average, vacuum sealing will keep vegetables fresh 3 to 5 times longer. To extend storage time far longer, many vegetables can be flash frozen first and then vacuum sealed. Some foods will last for up to 2 years when preserved this way. You need to research the proper way to do this.

Yes, blanching is necessary for several reasons. Even when frozen, active enzymes in food can rob them of color, flavor, and nutrients. Blanching stops this process so that freshness can be preserved after vacuum sealing and freezing. Another problem addressed by blanching is the gases that are emitted by cruciferous vegetables. “Cruciferous” means vegetables related to the mustard family such as broccoli, Brussels sprouts, cabbage, cauliflower, kale, radishes, and turnips. Left unblanched, your neatly sealed vacuum bags would fill up with this gas, and the produce would spoil.

Timing and methods used in blanching can vary. The water method is recommended for most vegetables, and for complete details see this chart of blanching times provided by The National Center for Home Food Preservation.

Two vegetables are NOT suitable for vacuum packaging. They are mushrooms and garlic. The problem is that some foods contain anaerobic bacteria, and this bacteria can grow even in the absence of air. That means that even inside a vacuum sealed pouch, the bacteria will continue growing inside the food, making it dangerous to eat. There may be other vegetables like this, do your research.

Most important, by far, is cleanliness. Before you begin, clean your entire work area, including the counter tops and utensils. Wash your hands, but still, you should avoid touching food. Either use tongs or spoons, or wear food grade gloves. You also want to read about risks of food poisoning with vacuum sealed foods that are improperly prepared or stored.

Steps in next post.

Steps:
Clean vegetables to rid them of dirt, debris, and insects. Don’t overfill sealing bags.

Follow instructions for your sealer to the letter; if you don’t use the machine exactly as the manufacturer intended, don’t expect good results.

Always label packages, and include the processing date.

When processing large batches, take breaks to transfer sealed bags to the freezer. Food should never sit out on counter for more than 2 hours.

Remove bags from storage using the FIFO system – First In, First Out. That way, the oldest produce will get used up first (instead of getting buried at the bottom of the freezer where it will ruin).

thehealthykitchenshop.com/vacuum-sealing-vegetables/

Cousin9999:
Yes, blanching is necessary for several reasons. Even when frozen, active enzymes in food can rob them of color, flavor, and nutrients. Blanching stops this process so that freshness can be preserved after vacuum sealing and freezing. Another problem addressed by blanching is the gases that are emitted by cruciferous vegetables. “Cruciferous” means vegetables related to the mustard family such as broccoli, Brussels sprouts, cabbage, cauliflower, kale, radishes, and turnips. Left unblanched, your neatly sealed vacuum bags would fill up with this gas, and the produce would spoil.

Timing and methods used in blanching can vary. The water method is recommended for most vegetables, and for complete details see this chart of blanching times provided by The National Center for Home Food Preservation..

So do you think blanching and then freezing can that help keep Oha leaves looking fresher longer?.

Have you tried this to see?