Pack using dry or tray pack method. To Blanch in Steam Put 1 inch of water in kettle, bring to a rolling boil. Suspend a thin layer of vegetable in wire basket or loose cheesecloth over rapidly boiling water. Cover and steam blanch vegetable required amount of time as listed on table. Complete as for boiling water blanching.
Some directions are available for microwave blanching of vegetables.
Incomplete inactivation of enzymes may occur due to the variability of microwave heating resulting in a shorter storage time in the freezer. Lack of standardization of power levels among various microwave ovens make it impossible to publish a blanching timetable that can be used with all microwave ovens. Follow the instructions in the manufacturer's microwave cookbook. Vegetables blanched in the microwave should be chilled in ice water and processed as regular frozen vegetables. To Freeze Fruits Wash and sort fruits carefully and discard parts that are of poor quality.