It is best to prepare your veggies for freezing as soon as you purchase them to ensure a good product.
Blanching is a very important step in freezing vegetables because it slows or stops the action of enzymes; enzymes are essential for the growth and maturation of a plant but if these enzymes are not stopped before freezing the vegetables you will get bad flavors, discoloration and they may toughen, etc.
If you are blanching in boiling water be sure to use 1 gallon of water for each pound of veggies. Place them in a basket and lower into boiling water; cover. Make sure heat is on high and that you return the water to a boil - boil for time specified (times vary for each veggie). Be sure that your water returns to the boiling point within one minute - if not - you are trying to blanch too much at once.
If you want to blanch using steam, use 1 to 2 inches water (rolling boil) in your pot and don?t overload the steaming basket; cover - steam according to type of veggie.
After blanching - plunge immediately into a large bowl of cold water to stop the cooking process. Use ice water or keep changing the water frequently to stop the cooking process; drain well.
If you use plastic container (make sure you use freezer containers - containers from cottage cheese, butter, etc. are not recommended) leave ½-inch head space.
If you use plastic freezer bags be sure to remove all the air or the air will return to the bag.
You may be better off using the ?loose-pack? method - that is where you spread the veggies on a cookie sheet and freeze; immediately (as soon as they are frozen) pack into freezer bags or containers.
Frozen veggies (with the exception of corn on the cob) can be cooked frozen (without thawing). Since they are partially cooked already this does not take long at all.
BROCCOLI Wash and trim. If insects are present soak ½ hour in a solution of 4 teaspoons salt to 1 gallon of cold water. Split lengthwise into pieces no more than 1½ inches across. Blanch, cool and drain. Package, seal and freeze. In water - 3 minutes
In steam - 5 minutes
CARROTS Select tender, mild-flavored carrots. Remove tops. Wash and peel. Leave small carrots whole. Cut others into ¼-inch cubes, thin slices or lengthwise strips. Blanch, cool and drain. Package, seal and freeze. seal and freeze. Small, whole - 5 minutes
OR
Diced, sliced or strips -
2 minutes
CAULIFLOWER Choose tender, firm, snow-white heads. Break into pieces about 1 inch across. Wash. If insects are present, soak ½ hour in a solution of 4 teaspoons salt to 1 gallon of cold water. Drain. Blanch, cool and drain. Package, seal and freeze. 3 minutes
PUMPKIN and WINTER SQUASH Select mature squash or pumpkin. Wash, cut into small pieces and remove seeds. Cook until soft in boiling water, in steam or in 350° oven. Remove pulp from rind. Mash cool, package and freeze. Cook until tender
SUMMER SQUASH (ZUCCHINI) Select young tender squash. Wash and cut into ½-inch slices. Blanch, cool and drain. Package, seal and freeze. 3 minutes
I hope this helps.
