By Debbie Post, Nebraska Extension Master Gardener
If you have extra garden produce and don’t want to resort to traditional canning methods, then look to freezing your harvest so you can enjoy that freshness long after the growing season is over. Before freezing, however, you need to blanch/shock your vegetables. Blanching will help prevent enzymes from damaging the color, flavor, and nutrients of your produce and destroys any microorganisms. Boil them briefly, drain, and then plunge into cold water, drain again before spreading them in a single layer on a cookie sheet. Once your produce is frozen solid, store in a label-dated airtight container or bag.Â