The quality of frozen vegetables depends on the quality of the fresh products and how they are handled from the time they are picked until they are ready to eat. It is important to get the product from the Garden to the freezer in as short a time as possible. It is important, also, to start with high-quality vegetables, as freezing will not improve the product's quality. Blanching and prompt cooling are necessary steps in preparing practically every vegetable, except herbs and green peppers, for freezing. The reason is that heating slows or stops the enzyme action.
Enzymes help vegetables grow and mature.
After maturation, however, they cause loss of quality, flavor, color, texture and nutrients. If vegetables are not heated enough, the enzymes continue to be active during frozen storage and may cause the vegetables to toughen or develop off-flavors and colors. Blanching also wilts or softens vegetables, making them easier to pack. It destroys some bacteria and helps remove any surface dirt. Selecting Freezing Containers Select containers best suited to the vegetable.