FRESKO V8 Mode D'emploi page 31

Preparation Guidelines for Vegetables:
Vegetables need to be blanched before vacuum packaging. This process stops the enzyme action that
could lead 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. Blanching times range from 1 to 2 minutes for leafy greens and peas; 3 to 4 minutes for snap
peas, sliced zucchini or broccoli; 5 minutes for carrots; and 7 to 11 minutes for corn on the cob. After
blanching, immerse vegetables in cold water to stop the cooking process. Finally, dry vegetables on a
towel before vacuum packaging.
Note:
All vegetables (including broccoli, brussels sprouts, cabbage, cauliflower, kale, turnips) naturally emit
gases during storage. Therefore, after blanching, they must be stored in freezer only. When freezing
vegetables, it is best to pre-freeze them for 1-2 hours or until solidly frozen.
To freeze vegetables in individual servings, first place on a baking sheet and spread them out so they
are not touching. This prevents them from freezing together in a block. Once they are frozen, remove
from baking sheet and vacuum package vegetables in a FoodSaver® Bag. After they have been
vacuum packaged, return them to the freezer.
IMPORTANT: Due to the risk of anaerobic bacteria,Fresh mushrooms, onions, &
garlic should never be vacuum packaged.
Preparation Guidelines for Leafy Vegetables:
For best results, use a canister to store leafy vegetables. First wash the vegetables, and then dry with a
towel or salad spinner. After they are dried, put them in a canister and vacuum package.Store in
refrigerator.
Preparation Guidelines for Fruits:
When freezing soft fruits or berries, it is best to pre-freeze them for 1-2 hours or until solidly frozen. To
freeze fruit in individual servings, first place on a baking sheet and spread them out so they are not
touching. This prevents them from freezing together in a block. Once they are frozen, remove from baking
sheet and vacuum package fruit in a FoodSaver® Bag. After they have been vacuum packaged, return
them to the freezer.
You can vacuum package portions for baking, or in your favorite combinations for easy fruit salad all
year round. If storing in the refrigerator, we recommend using a FoodSaver® Canister.
Preparation Guidelines for Baked Goods:
To vacuum package soft or airy baked goods, we recommend using a FoodSaver® Canister so they will
hold their shape. If using a bag, pre-freeze for 1-2 hours or until solidly frozen. To save time, make
cookie dough, pie shells, whole pies, or mix dry ingredients in advance and vacuum package for later
use.
Preparation Guidelines for Coffee and Powdery Foods:
To prevent food particles from being drawn into vacuum pump, place a coffee filter or paper towel at
top of bag or canister before vacuum packaging. You can also place the food in its original bag inside a
FoodSaver® Bag, or use a FoodSaver® Universal Lid with the original container to vacuum package.
Preparation Guidelines for Liquids:
Before you vacuum package liquids such as soup stock, pre-freeze in a casserole dish, loaf pan or ice
cube tray until solid. Remove frozen liquid from pan and vacuum package in a FoodSaver® Bag. You
can stack these "frozen bricks" in your freezer. When you' re ready to use, just cut corner of bag and
place in a dish in microwave or drop into water at a low simmer, below 75°C. To vacuum package
non-carbonated bottled liquids, you can use a FoodSaver® Bottle Stopper with the original container.
Remember to leave at least one inch of room between contents and bottom of Bottle Stopper. You can
re-seal bottles after each use.
Preparation Guidelines for Make-ahead Meals, Leftovers and Sandwiches:
Efficiently store your make-ahead meals, leftovers and sandwiches in the stackable, lightweight
FoodSaver® containers. They are microwaveable and top rack dishwasher safe. The lightweight
containers will be ready to head off to the office or school when you are!
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