How to properly freeze vegetables and fruits at home (and not over-shop)

In turn, vegetables must be blanched to preserve their nutrients and prevent contamination. Blanching vegetables means they retain their natural color and texture to avoid unpleasant odors, flavors, or colors. It also achieves high hygienic quality, prevents microorganisms, and eliminates remaining oxygen in the tissues (which is what causes oxidation during storage).

Scaling the vegetables
Once the vegetables are clean and chopped, they must be immersed in boiling water for 1 to 3 minutes (if it is a soft vegetable, it is less time than a harder vegetable) then it must be immediately immersed in very cold water to stop the boiling

This process should be repeated with each vegetable prepared. It is not necessary to always use the same water or ice cubes. Afterwards, they should be dried with paper towels and then wrapped. It is important that they dry because if they get wet from the frost, the effect of the freezer will burn them.

When a vegetable is taken out of the freezer or freezer, it is important that it is cooked because, although the steps are carried out correctly, it is necessary to cook it beforehand to be able to eliminate the cold and consume it as if it had just been purchased.

It is important that frozen vegetables are in good condition. Vegetables that are bruised or have damaged stems will affect the overall quality of the food.