[header] How to vacuum seal [title] Blanch veggies before packing and freezing them. [step] 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. [substeps] Pat the vegetables dry after their ice bath.