Before you freeze your produce, heat it and then cool it rapidly to seal in homegrown flavor and nutrients and protect the food from spoiling. Follow these steps to blanch properly. (Visit National Center for Home Food Preservation for crop-specific blanching times.)
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.