Blanching Vegetables: The key to successful freezing!
Channel: lubingcreative
Date: 2011-06-02

Blanching is a method of stopping enzymes in fruits and vegetables that remain active after harvesting. If allowed to survive in produce that you freeze it they will cause nutrient, flavor, and texture deterioration.

Blanching is a simple process of heating the produce then quickly cooling it. This video shows you how using spinach.