Using corn as an example, let's look at how easy it is. And if you can super-sweet corn, don't be surprised if it turns out slightly brown. For most fruits and vegetables, freezing saves time and gives superior results when compared with pressure canning. Freezing is suitable for canning low-acid foods and for many foods, the freezer life is up to a year. It's a great way to preserve your annual harvest through the winter months.
Some preparation is needed to keep food from deteriorating even when it's frozen.
Almost as soon as you pick your vegetables, enzymes begin the deterioration process. Some enzymes remain active even when the food has been frozen although their actions are slowed somewhat. The surest way to inhibit these enzymes in most vegetables is by blanching, a process of rapidly heating your produce in a pot of boiling water. Try not to put in so much that the boiling is completely stopped. The cooling is important because it stops the cooking process initiated by blanching.