Abstract: A process of preserving vegetable produce, such as potatoes and green vegetables, in closed packages, in which peeled or shelled raw produce which may be sliced or otherwise comminuted is vacuum-packed in plastics containers which are then treated, in a cooking receptacle, with a heating medium at a temperature of about 100.degree. C. while subjected to an external pressure in said cooking receptacle exceeding the internal pressure in said packages and are finally cooled while still subject to the higher external pressure.

Abstract: A process for preserving foodstuffs such as potatoes in closed packages of foil packing material wherein the peeled, raw and if required sliced or diced potatoes are vacuum-packed without any included liquid and cooked or steamed and then cooled at a external pressure exceeding the internal pressure in the packing and controlled independently of the temperature, and wherein during the vacuum-packing process each potato or piece of potato is brought into direct contact with the inside of the packing material through at least a part of its surface area, preferably a third.