June 30, 2003 at 11:51 pm #20832
Blanching is placing fresh vegetable into boiling water for certain amounts of time, from 1-3 minutes. Timing is important. The vegetables are then allowed to completely cool before freezing. When freezing make sure you vacuum all–and I mean all–of the air before closing. Some of the best vegetables to freeze are: Onions: slice into rings and place in gallon freezer bag w/o blanching & freeze; Sweet corn: remove the corn silks and place into double-bagged bread bags w/o blanching & freeze. I think upright freezers are better– less hassle. Contact your county extention agent for information about freezing & canning.