Tender green vegetables and blanching are best friends. Not only does a quick bath in hot water punch up the bright green color of veggies like green beans, asparagus, broccoli, and snap peas ...

Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen successfully. It slows or stops the enzyme action which can cause loss ...

When freezing broccoli for long-term storage, it's crucial to blanch the veggie to help it retain its color and texture. The process of blanching broccoli is easy and fast, whether you choose to ...