Blanching is vital when freezing vegetables, this extension page has detailed information about various ways to blanch veggies. It also has how-tos for specific vegetables.
"Frozen foods can add variety to your meals year-round. As with any method of food preservation, following specific guidelines will assure you of high quality, safe food. For additional information, refer to other Human Environmental Sciences guides in the Quality for Keeps freezer series."
Freezing veggies is not as difficult as freezing meat or proteins. As for zucchini, carrots, etc, cut them the same round size and blanch them in boiling water for about a minute. Then strain them and blot them dry on a tea towel. Spread them out on a large cookie sheet and freeze quickly. When frozen, bag them in a freezer bag, They will last about 6 months. Or, you can dehydrate them in a household dehydrator from Ronco etc. These dehydrated veggies, tomatoes, green peppers, mushrooms , bananas, peppers etc. will last over a year. The dehydrated veggies will come back in hot water just like fresh in soup or chili etc. Good Luck.
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