Valley Sportsman 1A-DS116 Manuel D'instructions page 3

It is important to note that vacuum packaging cannot reverse the
deterioration of foods. It can only slow down changes in quality. It
is difficult to predict how long foods will retain their top-quality
flavor, appearance or texture because it depends on the age and the
condition of the food on the day it was vacuumed packaged.
Note: vacuum packaging is not a substitute for refrigeration or
freezing. Any perishable foods that require refrigeration must still be
refrigerated or frozen after vacuum packaging.
Preparation Guidelines
Vegetables need to be blanched before vacuum packaging. This
process stops the enzyme action, which leads to loss of flavor, color
and texture. To blanch vegetables, place them in boiling water or in
the microwave until they are cooked, but still crisp. Then, immerse
the vegetables in cold water to stop the cooking process. Finally, dry
the vegetables on a towel before vacuum packaging. Cruciferous
vegetables (broccoli, sprouts, cabbage, cauliflower, kale, turnips)
naturally emit gases during storage. Therefore, after blanching, they
must be stored in the freezer only.
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