FoodSaver VS7850, User Manual

14

It  is  recommended  that  vegetables  are  blanched  before  vacuum  sealing.  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 sealing.

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.

IMPORTANT: 

Due to the risk of anaerobic bacteria, Fresh mushrooms, onions and garlic should never 
be vacuum sealed.

Preparation Guidelines
for Leafy Vegetables:

For best results, use a container 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 container and vacuum seal as normal. Store in refrigerator.

14

4

4

14

4

4

14

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

14

1

14

14

14

1

1

1

1

4

4

4

4

4

4

4

14

1

1

1

14

14

1

1

1

1

14

14

4

4

4

4

4

4

4

1

1

1

1

14

14

1

1

4

4

4

4

14

4

4

4

4

4

4

4

4

14

4

4

4

4

4

4

4

1

4

4

4

4

4

4

14

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

1

4

4

4

4

4

4

4

1

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

4

Food Preparation & Reheating Tips

Guidelines