We first vacuum-packed strawberries several months ago in a FoodSaver container. The container provided a walled medium which protected the delicate strawberries but allowed us to extract air, compress cell walls, and allow the light marinade to penetrate the fruit. Yesterday, I decided to see what would happen if we just vacuum-sealed the strawberries in a bag. We dressed the fruit with salt and Minus 8 vinegar and then sealed away. The strawberries intensified in flavor and appearance while still retaining their natural shape. We served them last evening with buffalo mozzarella, an olive puree, and anise hyssop.
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