Almost all vegetables should be blanched (placing them in boiling water for a few minutes) to stop enzyme action, which will affect the color, flavor, and nutritive value of the food. Food can be blanched in boiling water or with steam. The blanching time varies with the vegetable. Recommended blanching time (in a boiling water bath) for snap beans is three minutes; lima beans, four minutes; and corn on the cob, four minutes.
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Do you freeze veggies without cooking, or do you drop them in boiling water for a minute or two?
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