How do I avoid botulism formation when vacuum sealing raw chopped onions and green peppers without blanching ?

AS in the title, how can I avoid botulism formation in chopped onions and green peppers in a vacuum sealed bag without blanching the vegetables first? I read the article on blanching after vacuum sealing and then blanching but to your point the heat transfer is dramatically reduced by the insulating value of the plastic and the bulk thickness of the vegetables in the bag. Any insight that you can provide would be greatly appreciated. A timely answer would be greatly appreciated as we need to start this process as soon as possible with the utmost safety in mind.

Thank you and best regards, Francis M. Kulbacki at www.lavajoes.com