Many people are busy canning and freezing an abundant supply of fresh fruits and vegetables that they have either grown at home or found at the farmers' market. To safely preserve produce, the U.S. Department of Agriculture has provided time-proven canning and freezing procedures.
Blanche vegetables before freezing them. Blanching is the process of heating or scalding vegetables in boiling water or steam for a short time. This slows or stops enzymatic action that reduces flavor, color and texture. It also removes dirt and bugs, helps slow vitamin loss and softens vegetables, making them easier to pack into containers.
Use a wire blanching basket and covered saucepan or a wire basket into a large kettle with a fitted lid. Use 1 gallon of vigorously boiling water per pound of prepared vegetables. After putting vegetables into the basket, lower it into the container and begin the blanching time as soon as the water returns to a boil. If it takes longer to return to boil, you're using too many vegetables.