In some climates that is not possible.
Yes, and another thing: I’m a member of a CSA or “farm share” meaning every week in the summer and fall I get freshly picked, organic fruit & veggies. If there’s more than I can eat in a week, I’ll seal up the excess for the winter. I freeze it first, then seal it when its hard frozen. I found a pack of Rhubarb in the back of my freezer from last May, still looks perfect.
FYI my sealer (“Seal-A-Meal”) only cost about $50.