Last summer I decided to vacuum seal more of the fruit and veggies rather than just freeze them in freezer bags. Although some of the produce requires a little extra work to get them vacuum sealed, I am very pleased with the results. Anything with a high moisture content has to be frozen first by placing in a single layer on a baking sheet. When frozen the vacuum sealer won't pick up moisture. (Moisture inhibits the bags from sealing correctly). It does cost a little more to vacuum seal. Great color, great taste and longer "shelf life" have convinced me it's the way to go!
(Pictured: Yellow Summer Squash and Orchard Peaches)