Vegetables

Most vegetables (unlike fruit) are low in acid and deteriorate as a result of enzyme activity, unless they are blanched or cooked before freezing. Three exceptions are leeks, onions and green peppers. Delicate vegetables such as spinach and other greens, asparagus tips, cauliflower and broccoli florets should be steam-blanched rather than cooked in water. Hardier types such as green beans, carrots, okra and corn can be blanched in water. (For specific times see individual vegetables, in the Vegetables chapter). Watery vegetables like summer squash become too limp if blanched. Instead they can be lightly sautéed to firm them before freezing, as can most other vegetables.