Since many of us are gardening, farming and working at an outside job, I thought it might be helpful to pass on a couple of freezing tips. Foods that need to be blanched. As soon as the water boils, give it another 30 seconds and take it off the heat. Most vegetables when they are done, change into a brighter color. Run cold water over it and package it for the freezer.
Corn takes just a little longer.
I boil corn on the cob and then cut it off the cob with a sharp knife. This is messy but not hard. I just cut up green peppers and zucchini into bite size pieces and put them into bags and freeze. Herbs like parsley, dill, fennel and basil can be dry packed into bags and frozen. My grandmother used to can tomatoes.