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How to vacuum seal
Blanch veggies before packing and freezing them.
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. Pat the vegetables dry after their ice bath.