Veggies must be blanched before freezing to help set the color and kill enzymes that cause spoilage. Before blanching, wash veggies well, taking care with types with compact heads. While preparing them, bring large pot of water to boil over high heat - 1 gallon of water for each pound of veggies. Place veggies in wire basket, insert basket in kettle, and cover.Begin timing as soon as water starts to boil again. When time is up, immediately transfer the basket to a large bowl of ice water to stop the cooking; leave veggies in ice water a few minutes, then drain and pack. Blanching water can be reused.
How long to blanch:
Asparagus: 3 minutes
Split Broccoli: 3 to 4 minutes
Green beans: 2 minutes
Carrots (sliced): 3 minutes
Cauliflower: 3 minutes
Corn: 3 minutes
Green peas: 2 minutes
Spinach: 2 minutes
Summer squash (cut 1/2" slices): 3 minutes
Winter squash: 5 to 6 minutes
Winter squash: 5 to 6 minutes