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If you’ve ever picked a peck of peppers, you may be wondering if they can be frozen for later. The National Center for Home Food Preservation recommends most vegetables that are frozen be blanched first.
Blanching is scalding vegetables in boiling water or steam for a brief period of time. The vegetable must then be rapidly cooled in ice water to prevent it from cooking. This step is essential for top-quality frozen vegetables. This process activates the enzymes in the food that can cause color and flavor changes during freezing and also helps prevent loss of nutrients.
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