The short answer
- Fridge: raw vegetables keep 18–20 days vacuum sealed, against about 5 unsealed (LAVA's figures).
- Freezer: 24–36 months vacuum sealed, against 8–10 months unsealed.
- Blanch most vegetables before freezing; broccoli, cauliflower, cabbage and beans also before sealing them for the fridge.
- Leave out raw mushrooms, onions and garlic, and keep anything sealed and fresh in the fridge or freezer, never on the bench.
Make the most of the season
From December to February, Australian gardens and markets are full of tomatoes, zucchini, capsicum, eggplant, corn and beans, at their best and cheapest. Most of them keep only days in the crisper. Vacuum sealing slows what spoils them: with the air gone, they dry out more slowly, and the bacteria and moulds that need oxygen grow more slowly too.
Fig. 21 · Fresh produce in the fridge
Days, not sealed and vacuum sealed
Solid up to the shorter value of each range, lighter up to the longer one.
In the freezer
| Food | Not sealed | Vacuum sealed |
|---|---|---|
| Vegetables | 8–10 months | 24–36 months |
| Fruit | 6–12 months | 24–36 months |
Guide values from LAVA's shelf-life table, fridge and −15 to −18 °C.
Before you seal
Fresh and undamaged
Seal vegetables the day you pick or buy them, and cut away bruised or damaged spots first: sealing keeps them as they are, it doesn't make them better.
Clean, then dry
Wash them, then pat them completely dry with paper towel. Clean hands, boards and knives, and new bags each time.
Portion and peel
Cut large vegetables such as broccoli, cauliflower and cabbage into florets or wedges, and peel the ones you'd peel anyway (carrots, potatoes). Seal in meal-size portions, flat.
Helps: R-Vac bags · Labels
Blanch the gassy ones
Broccoli, cauliflower, cabbage and beans give off gas when sealed raw, which puffs up the bag. Blanch them first, even for the fridge.
Cooked vegetables in a container
Roast vegetables, ratatouille and other cooked dishes keep their shape in a vacuum container.
Helps: ES-Line containers
Freezing summer vegetables
Blanching stops the enzymes that fade colour, flavour and texture in the freezer: boil, then straight into iced water for the same time, then dry.
| Vegetable | Prepare | Blanch |
|---|---|---|
| Green beans | Trim | 3 min |
| Broccoli, cauliflower | Florets | 3 min |
| Zucchini | Slices | 3 min |
| Carrots | Slices | 2 min |
| Peas | Shelled | 1½ min |
| Corn on the cob | Husked | 7–11 min by size |
| Capsicum | Seeded, sliced | Not needed |
| Tomatoes | Whole or chopped, for cooking | Not needed |
Blanching times: US National Center for Home Food Preservation. Cucumber, lettuce and other salad vegetables don't freeze well: keep them in the fridge.
Using them
- 1
Cook from frozenFrozen vegetables go straight into the pan, pot or steamer; thawed first, they turn soft.
- 2
Tomatoes for sauceFrozen tomatoes lose their firmness but not their flavour: perfect for sauces and soups, and the skins slip off as they thaw.
- 3
Label every packContents and date: frozen vegetables look alike after a few months.
Sealed fresh vegetables belong in the cold. Like any low-acid fresh food, vacuum-sealed vegetables must never be kept at room temperature: some bacteria grow without air. Fridge for days, freezer for months. Raw mushrooms, onions and garlic are better not sealed at all.
LAVA AustraliaOfficial LAVA distributor and vacuum-packaging specialists since 2018.
