Freezer-Fresh Vegetables
Source: Better Homes and Gardens

Start with fresh, unbruised produce (straight from the garden is best). Wash thoroughly in cold water.

Prepare vegetables as suggested in the chart below. Blanch vegetables to stop or slow the enzymes that can cause loss of flavor and color and toughen the vegetables. To blanch, in a large kettle or Dutch oven, bring at least 4 quarts of water to a rapid boil. Place one pound of prepared vegetables in a wire basket; lower into water and cover. Start timing immediately (see chart for timing). Cook on high heat. (Add one minute if you live 5,000 feet above sea level or higher.) Remove vegetables and plunge into ice-cold water to chill quickly - the faster the cool-down, the better the quality. Chill for about the same length of time vegetables were boiled. Drain.

Transfer vegetables to a freezer container or freezer bag; label and freeze, keeping the freezer at 0° or below.

Vegetable	Preparation	Blanching/Freezing
Asparagus	Allow 2½ to 4½ pounds per quart. Wash; scrape off scales. Break off woody bases where spears snap easily. Wash again. Sort by thickness. Leave whole or cut into 1-inch lengths.	Blanch medium spears 3 minutes. Cool quickly. Fill containers; shake down, leaving a ½-inch headspace.
Beans, Green or Wax	Allow 1½ to 2½ pounds per quart. Wash; remove ends and strings. Leave whole or snap or cut into 1-inch pieces.	Blanch 3 minutes; cool quickly. Fill containers; shake down, leaving a ½-inch headspace.
Broccoli	Allow about 1 pound per pint. Wash; remove outer leaves and tough parts of stalks. Wash again. Cut lengthwise into spears. Cut to fit containers.	Blanch 3 minutes in boiling water; cool quickly. Package, leaving no headspace.
Cauliflower	Allow 1 to 1½ pounds per pint. Wash; remove leaves and woody stems. Break into 1-inch pieces.	Blanch 3 minutes; cool quickly. Package, leaving no headspace.
Corn, Whole Kernel	Allow 4 to 5 pounds per quart. Remove husks; scrub with a vegetable brush to remove silks. Wash and drain. Do not cut corn off cobs.	Blanch 6 ears at a time for 4 minutes; cool quickly. Cut corn from cobs at two-thirds depth of kernels; do not scrape. Fill containers, shaking to pack lightly and leaving a ½-inch headspace.
Peas	Allow 2 to 2½ pounds per pint. Wash, shell, rinse, and drain.	Blanch 1½ minutes; chill quickly. Fill containers, shaking down and leaving ½-inch headspace.
Sweet Peppers	Wash. Remove stems, seeds, and membranes. Cut into large pieces or leave whole.	Do not blanch. Spread peppers in a single layer on a baking sheet, freeze firm. Fill container, shaking to pack closely and leaving no headspace.
Winter Squash and Pumpkin	Allow 1½ to 3 pounds per quart. Peel and cut into 1-inch cubes.	Instead of blanching, simmer cubes in 1 to 2 inches of water about 15 minutes or till tender. Drain; place pan in ice water to cool quickly. Mash. Fill containers, shaking to pack lightly and leaving a ½-inch headspace.

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