Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavor, color and texture. It also cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. It also wilts or softens vegetables and makes them easier to pack.

• Water Blanching
• Using one gallon water per pound of prepared vegetables, put the vegetables in a blanching basket and lower into vigorously boiling water. Place a lid on the blancher. The water should return to boiling within 1 minute. Start counting blanching time as soon as the water returns to a boil. Keep heat high for the time given in the directions for the type of vegetable you are freezing.

• Steam Blanching

• To steam, use a pot with a tight lid and a basket that holds the food at least three inches above the bottom of the pot. Put an inch or two of water in the pot and bring the water to a boil.

• Put the vegetables in the basket in a single layer so that steam reaches all parts quickly. Cover the pot and keep heat high. Start counting steaming time as soon as the lid is on.

• Steam blanching takes about 1½ times longer than water blanching.

• Microwave Blanching
• Microwave blanching may not be effective, since research shows that some enzymes may not be inactivated, resulting in off-flavors and loss of texture and color. Those choosing to run the risk of low quality vegetables by microwave blanching should be sure to work in small quantities, and use the directions for their specific microwave oven. Microwave blanching will not save time or energy.

• Cooling

• Once blanching is complete, vegetables should be cooled quickly and thoroughly to stop the cooking process. Plunge the basket of vegetables immediately into a large quantity of cold water, 60ºF or below. Change water frequently or use cold running water or ice water. If using ice, about one pound of ice for each pound of vegetable is needed. Cooling vegetables should take the same amount of time as blanching.
• Drain vegetables thoroughly after cooling. Extra moisture can cause a loss of quality when vegetables are frozen.
  
  Additional Resources:
  
  http://www.uga.edu/nchfp/how/freeze.html
• http://edis.ifas.ufl.edu/fy719