Select from options: Continue writing the next sentence.

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.

Choices:
[I] Use a slotted spoon to transfer them from the pot to a bowl of ice water. Pat the vegetables dry after their ice bath.;
[II] You can record the seconds as you blanch, or save them for another project with your goggle. Sneak in fresh veggies in the freezer for a faster solution.;
[III] Classic barbecued vegetables include cucumbers, onions, chives, cumin, cilantro, asparagus, and garlic. The fastest method is to cut or tear organic vegetables into chunks.;
[IV] Then, set a timer to press ahead of time if you need to shut off the water within two minutes. When the timer goes off, blanch the veggies for two to three minutes.;
Answer:
[I]