If you need help in identifying recommended varieties, call the county extension office. Seed packages often tell if a variety freezes especially well. Select mature vegetables. They should be fresh, tender, and succulentjust right for immediate table use. Prepare quickly and carefully.
Most vegetables lose quality quickly after harvest.
Prepare for freezing as for table use. Wash thoroughly and discard inferior vegetables. Trim and cut into serving pieces if necessary. Blanching vegetables is a step that should not be omitted. If there is a delay before you prepare vegetables for freezing, keep them in a refrigerator.