The Quick Step That Helps Frozen Vegetables Keep Their Color
Food
Most vegetables benefit from brief heating before freezing. This step, called blanching, slows the enzyme activity that can change flavor, color and texture in storage.
Use the recommended method and timing for the vegetable and the size of the pieces. Then cool and drain the vegetables promptly before packing them for the freezer. The preservation center’s instructions explain which vegetables work best with water or steam.
Label bags with the vegetable and date. Freezing smaller, usable portions makes it easier to take out only what dinner needs.
