Meat – How to properly vacuum seal and freeze food that may stick together

Blanching is done to halt enzymatic action that would start to destroy the plant cells. You can freeze without blanching and the veggies will still be edible even after 6 months but their quality will decline faster.

If you are planning on juicing those veggies within a month then you are going to be doing a lot more damage than the freezer will and I don't think you would see much benefit from blanching. The spinach and celery might stay a little greener when it thaws- the carrots and zucchini would probably not be effected at all.

As for the sugar water. Are you planning on freezing them in the water? I don't think that would do much but dilute their juices when the ice crystals rip them apart. Of course you wouldn't be able to keep spinach in a bowl of water for a month- that would be more like a swamp than food.

Your best bet for preserving quality (and safety) is to re-seal the bag, then leave them in the fridge for a bit. You want them to thaw a little, so you can pry them apart. Its safe to re-freeze after this (as the meat never entered the danger zone, indeed it probably never got above ~30°F). There will be some quality loss from the partial thaw-freeze cycle. I recommend waiting to do this until you'll be cooking at least one of the steaks.

Now, how to freeze them:

Freezing in vacuum bags isn't special. Just like with freezing in ziplock bags, freezer paper, foil, etc., you need to freeze individual servings individually. If you want to economize on vacuum bags, you can try one of:

• Wrap the steaks in plastic wrap or freezer paper to freeze. Once frozen, transfer to vacuum bag and draw vacuum.
• Place two steaks in the bag next to each other, separated by ~1in (depending on thickness of steak, you want the bag to be able to conform to the shape of the steak). If you're using an external vacuum machine like a FoodSaver (as opposed to a $600+ chamber machine), the steaks may be pulled together as it sucks out the air; press your finger down on the plastic between them to keep them apart.
• Separate steaks with freezer, parchment, or waxed paper (you can try plastic wrap, but they may freeze together anyway...) in one bag. You can stack them on top of each other, or put the immediately next to each other (without the 1in space), or both. Freeze after sucking air out.

There is a disadvantage to stacking things thicker to freeze (as in the last suggestion): generally speaking, the faster you freeze something, the more quality is retained. And of course the thicker it is, the longer it takes to freeze through.

If you're cutting from rolls, remember that each time you open and re-seal the bag, you're going to cut off an inch or so of plastic, depending on your vacuum machine. Cut the bag big enough to accommodate this.