Cooling As soon as blanching is complete, cool vegetables quickly and thoroughly to stop the cooking process. Change water frequently or use cold running water or iced water. If ice is used, have about one pound of ice for each pound of vegetable. Cooling vegetables should take the same amount of time as blanching. Drain vegetables thoroughly after cooling.
Extra moisture can cause a loss of quality when vegetables are frozen.
Pack tightly to cut down on the amount of air in the package. This will allow space for the food to expand. Provision for head space is not necessary for foods such as broccoli, asparagus and brussel sprouts that do not pack tightly in containers. Place in freezer until firm, then remove and quickly fill bags or containers. Close and freeze immediately.