Abstract: A method of preparing vegetables for marketing which involves the steps of:(a) vacuum conditioning of the comestible in its raw state in plastic pouches, i.e. a vacuum packing thereof;(b) a first pasteurization at a temperature ranging from above 85.degree. C. and up to 95.degree. C.;(c) a bacterial development or incubation treatment for a period of 24 to 27 hours at a temperature comprised between 25.degree. and 30.degree. C.;(d) a second pasteurization for 20 to 40 minutes at a temperature comprised between 85.degree. and 93.degree. C.; and(e) refrigeration of the packaged product.The method is especially applicable to fruits and vegetables which are sensitive to heat and, particularly, onions, leeks, garlic, shallots and the like.