We are starting to get calls about freezing and blanching fruits and vegetables. We often explain to callers that blanching is a quality step and not a safety step. Blanching vegetables will kill the enzymes present that will continue to soften the food even in the freezer. Blanching will also protect the color of the vegetable. The directions for blanching are often confusing for callers.
We tell callers to blanch vegetables in small batches; work with a quart of product at a time. Start water heating on the stove and when it boils, add the vegetables. Wait until the food returns to a boil to begin timing the blanching time. When the time is up, remove the vegetables from the boiling water and plunge them into ice water. The ice water will stop the cooking process. Plan to cool the vegetables for at least as long as the blanching time. Cooling for a bit longer will not hurt the quality of the food and will help it cool much faster in the freezer. Callers can choose from freezing in a container or freezing on a tray and then transferring vegetables into a freezer bag or container after 24 hours. Tray freezing will allow the caller to enjoy any amount of vegetable at a time without thawing an entire container of food.