One of the most critical steps in Freezing Vegetables, in my opinion, is Blanching!Blanching is an easy technique that is used to keep vegetables crisp and tender. By boiling vegetables briefly (2-3 minutes) and then immediately chilling them in ice water (1 minute) will preserve texture, color and flavor.
The best part is that you can use products that you already have! One stock pot, a stainer, your kitchen sink, and your good to go!
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