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Terminology Blanching: Blanching fresh vegetables before freezing brightens the color, helps retain vitamins and reduces the action of the enzymes in vegetables that would otherwise destroy fresh flavor, even after freezing. Another reason for blanching is that it shrinks the vegetable, making it smaller to pack. Vegetables that are frozen without blanching are safe to use, but there is a quality loss, especially after one month in the freezer. Flash Freeze: Place food (well-drained if food is "wet") in a single layer on a cookie sheet or pan. Place in freezer until firm, then remove and quickly fill labeled bags or containers. Seal bag or container and freeze immediately. Foods that are "flash frozen" do not freeze in a block but remain loose so that the amount needed can be removed from the container and the package resealed.
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