My reference for freezing has always been the Ball Blue Book, which was based upon government food safety recommendations. I blanch corn, greens, beans (snap & shell), peas, edamame soybeans, okra, and zucchini prior to freezing. Peppers and tomatoes (both pre-sliced for use on pizza) are frozen raw on cookie sheets, then vacuum sealed in bags. Hardneck garlic stores poorly, so I peel & freeze the raw cloves to make them last throughout the year. Shell beans & butterbean limas seem to actually improve in texture after being blanched & frozen; it softens the skins. I will even fully cook a few vegetables prior to freezing. This works well for whole Asian eggplant, which I cook, peel, and freeze. As crazy as it sounds, I even freeze some winter squash - I prefer the starchy, potato-like texture of the fresh-picked squash, and try to preserve some of it in that stage. If freezing a lot of sweet corn, I will sometimes fully cook a large amount (I have a huge Asian steamer), cool it quickly in a large tub under running water, then drain & freeze. This is not quite as good in quality as preparing corn-on-the-cob in small batches for the recommended blanching time, but it is a major time saver when freezing 100 ears or more. This corn only needs to be heated when needed, not cooked. The blanching times refer to a full kettle of boiling water, and about one pound of the vegetable to be frozen. I will weigh the first batch of cut vegetables, then using that amount as a reference, just measure following batches by volume. I notice that when I follow these rules, the water in the kettle is generally returning to a boil just about when the blanching time is up. I've also noticed that properly blanched vegetables sink when cooled, and have an even color. I use these observations, and tailor the blanching time accordingly. Despite the recommendations, I have had poor results with anything blanched less than 3 minutes (such as greens & small limas), so that is my minimum blanching time. Some recommendations call for the use of ice for cooling; I have found that submerging the blanched vegetables in cold water (preferably under a cold running tap) for a period equal to the time used for blanching, gives good results. They should be transferred quickly, since cooking will continue until cooling begins; freezing kettles or pasta kettles with large baskets are best for this purpose. Two identical kettles works really well, since one basket can be cooling, while the other is cooking... a real time saver when freezing a large quantity. Whether blanching or cooling, stir frequently, especially for the first minute. Properly blanched vegetables have a very long storage life, provided they are stored at about 0 F. degrees or below. These temperatures are seldom achieved by the icebox on top of the refrigerator - if in doubt, check with a thermometer. A stand-alone freezer is best for anything other than short-term preservation. Protection from freezer burn is also essential for long-term storage, especially for easily-dried veggies like greens & snap beans; vacuum sealing is the best method. Of course, preservation itself is only half of the story. Even properly frozen vegetables can be unsatisfactory, if improperly thawed & prepared. I had that experience for years with frozen snap beans, which are easily overcooked; but if prepared without thawing, and quickly warmed - not cooked - the beans had the same "squeak" as fresh picked.

The newer sugar enhanced types have been bred to produce more sugar in the kernals. Its called a 'shrunken gene'. The reason for the extra sugar was to help prevent he loss that goes back into the cobs during sort term storage. White kernals are always white, and yellow was always yellow. The bicolor came later, then the sugar enhanced types. If you plant heirloom types next to sugar enhanced or Sh varieties, the whole crop will be useless. Trust me, I made that mistake two years ago, when I mixed a few nearly empty corn seed packets together and planted several rows, 30 foot long. The end result were mostly short stalks only 3-4 feet tall, and stubby corn cobs with maybe 3-4 rows of kernals at the stem ends, and undeveloped tips. Needless to say, no matter what was done to them as to pollination, fertilizer, etc, didn't change the outcome. Since then, I have thrown out every last corn packet that has Sa or Sh in its description, and will only grow yellow corn that have been the 'gold standard' for many years. I don't care for the sugar enhanced ones anyway. They taste as if someone had added a LOT of sugar to the kernals, and that kills the natural flavors and character.

To be honest, blanching is one of those areas where the NCHFP and I definitely part ways. We blanch our home-grown broccoli for about 30 seconds (more like a good rinse in boiling water) just until bright green, not 3 minutes. Snow peas and green beans - maybe 20-30 seconds just until they turn brilliant green. Brussel sprouts - depending on size, 30 seconds to 1 minute, nowhere near 3 to 5 minutes. Corn on the cob - we grill ours with the husk on (wrapped in foil) to a partially cooked stage, cool and freeze. I laughed when I read the 7 to 11 minute blanching times. Even if I'm eating it for dinner the night it was picked, I wouldn't boil it that long (I wouldn't boil it period, but that's another topic). Peppers - no blanching. Okra - no blanching because it gets too slimy. Prick it with a knife to let the air escape, pop it in a bag and vacuum seal. Other vegetables are either canned or preserved another way, as some we just don't like frozen (like beets). We still have Brussel sprouts from 2 years ago (the year of the incredible bumper crop) and they taste like fresh ones. So (me personally) I'm not convinced long blanching times are necessary. But to each his/her own taste buds and cooking styles.

Oh dear. I didn't mean to come off wrong with comments, but working outdoors all week in 20 temps with high wind. Brrr. And our team leader for craft snack to keep us supplied with 'fuel' was in tears last night...as so many complain to her with all the needs of this and that vegan, no grain, wheat-free, and the others wanting the varieties of coffee additions with flavorings...and sweets and savory...warm homemade soups, hot chocolate..."what!?, no marshmallows!?"...oy a fussy bunch. Our 'hydration station' we call it...basic water and some soda was frozen with clogging spouts. (i wrapped a full foot instant heat warmer around it) a clean one out of package. We have cases of those for the crew work force. (we don't have emotions to show teasing playfulness, : ) here. Our Crafter boss has a fancy food store with all the new available 'Artisinal' snacks on the market from chocolate bars to nut clusters and often a head shake when i see a new offering. Daily. Sprouted grain chia seed pumpkin slice vegan with dried fruit etc. Lots of sugar coating clusters of nuts and spice. One 1/2 inch slice is all i need, lol. I had a couple of walnuts pure last night. Not frills. So good. I suppose i'm a purist in simple savory flavor. Surprised often trying combinations that are not meant to be. Yuck was the grilled ham and cheese on raisin swirl cinnamon bread. Oh please, haha. Starving i suppose it would be fine. (i ate it totally confused). We do have a juicing station in the morning and that combo of veg and fruit and ginger is a chug of nirvana for me and most of us. I've had some peppermint shavings more like the Butterfingers we had as kids that are not so hard and brittle...more soft and not hard crisp. A bit better i think than candy cane glass sharp. Like Annie and others, let those have their holiday treat weird flavors and step back and don't diss it. Hard for me at times. But i still get a stampede when i bring in my 'savory' smoked Hatch tomatillo salsa. Or my holiday red and green humus. No surprise here that i'm savory over sweet. Like plllog, i have a drawer of misc chocolates, dried fruits, some in the freezer, various nuts, and some would make good combinations for the holidays i suppose. Trying to use them somehow is a holiday carp-shoot. Our pastries at work are from Balthazar, a pretty great high end bakery and some i avoid but do test taste. Just looking for ideas. As we all do.