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I do use the vacuum sealer for spinach, tomatoes, onions (once cut) and certainly for romaine or any other lettuce I'm keeping in the fridge. It keeps for a very long time in the fridge that way -- much longer than otherwise

I just bought one of these gizmos. What's your advice for sealing veggies? In the bags? Or in the cannisters? Do you do a full vacuum? Or only a partial. Like with lettuce, I would think that it would squeeze the lettuce if you did a full vacuum. (I'm experimenting with sealing fresh herbs, and I keep squashing them.)



PS: Speaking from experience do NOT vacuum seal raw broccoli. It looks great, all shrinked wrapped and everything, but the minute you break that seal, if any time has prepared to open the windows and turn on the fans. (I'd think raw cauliflower would be the same.)

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