Blanching Vegetables, step 1
Get a blanching pot, which has a basket and cover, or fit a wire basket into a large pot with a lid. Boil 1 gallon of water per pound of vegetables in the pot. Lower the basket of vegetables into vigorously boiling water and cover with the lid. The water should resume boiling within 1 minute; if it doesn't, you have too much vegetable or too little water. Start counting blanching time when the water returns to a boil.
As soon as the recommended blanching time elapses, pull the vegetable basket out of the boiling water and plunge it into cold water (60°F or colder) for the same length of time as you blanched them.
Drain the vegetables thoroughly after cooling—extra moisture ruins the produce in the freezer.
For more information of freezing your harvest, incuding blanching times for vegetables suitable for freezing, see our Guide to Freezing.