Freezing & Blanching
The lowest-barrier preserving method: most vegetables, fruits, and prepared foods freeze beautifully if you blanch first and pack right.
How it works
Blanching (brief boiling, then ice bath) stops enzyme activity that would otherwise dull flavour, colour, and texture during months in the freezer. Most vegetables need 2–5 minutes of blanching before freezing.
When to use this method
Blanch and freeze: green beans, corn, peas, carrots, broccoli, cauliflower, leafy greens, peppers. Freeze without blanching: berries, sliced peaches, herbs in oil, sauces, broth, baked goods.