Do not let foods soak or they will lose flavor and nutrients. Rinse and drain well. Follow closely the freezing recommendations on the preparation guide. Usually you prepare vegetables to be frozen just as you would for table use. Clean the vegetables and, if necessary, cut into desired shapes and sizes.
Vegetables are then ready to blanch.
Do not omit that step and expect high- quality frozen vegetables when you eat them next winter. Vegetables that are blanched will be inferior in quality. Blanching vegetables before freezing inactivates protein substances called enzymes that are present in food in very small quantities. During freezing and freezer storage, these enzymes cause changes in texture, flavor and odor such as those associated with ripening. The blanching process simply heats the vegetables long enough to stop the action of the enzymes but not long enough to cook the vegetables.