Blanching

Blanching vegetables destroys enzymes, changes the texture and sets the color. For extended storage, like freezing, destroying the enzymes improves the keeping quality of the vegetables. The same enzyme that causes fruits and vegetables to ripen also cause them to rot. Blanching before freezing is not necessary, but blanched vegetables will look and taste fresher for a longer period of time.

Asparagus

Asparagus freezes beautifully and can be used in any most any recipe.  Here’s how:
  • Trim and rinse your spears to remove any dirt;
  • Chop or leave whole, as desired.
  • Bring a large pot of unsalted water to a boil and immerse the asparagus for one minute, then remove and plunge it into cold water to stop the cooking process;
  • Place the spears in a container and pack closely, alternating direction of the spears for a better fit.  Cover with water and freeze.

After you put the water on to boil, wash the asparagus to get all of the sand and soil off.

Rhubarb

A freezer champ! Wash and trim the tip and base of the stalks. Cut stalks into 1-1.5″ pieces and freeze on a tray covered with wax paper, transferring to a zip lock after frozen.
For longer storage and to avoid freezer burn, place the pieces in a container or bag and just cover with water or light syrup before freezing.