You can vacuum seal vegetables without blanching if you're not freezing them.
However if freezing the vacuum sealed vegetables you should blanch them to prevent the flavor, texture and color from changing.
Blanching the vegetables before vacuum sealing or freezing deactivates the enzymes in the vegetables which can cause deterioration.
Vegetables such as brussels sprouts, cabbage, and broccoli and other cruciferous vegetables require blanching before vacuum sealing to preserve quality and freshness.
The foods that can be vacuum sealed for long term storage are liquid foods such as sauces, marinades and soups.
Bread, meats, herbs and spices, fruits and vegetables, legumes, beans and lentils and dry foods such as pasta, cereal, granulated sugar, white flour, grains and ground coffee can all be vacuum sealed for long storage.
If freezing the vegetables after vacuum sealing the vegetables they should be blanched.
Blanching the vegetables before vacuum sealing and freezing them prevents them from becoming soggy, mushy and changing in color and texture.
You can also vacuum seal other foods such as dehydrated fruit, trail mix, coffee beans, baked goods, fish, popcorn kernels, squash, freezer meals, cooked meats etc.
Vacuum sealing food can make the food last up to 5 times longer than food stored traditionally.
Vacuum sealing the food removes the air from the food which prevents bacteria from growing and helps to preserve the integrity of the food.
Many vacuum sealed foods including meats can last 2 to 3 years in the freezer while regular sealed meats can last around 6 months to a year.