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length of time you heated it. Then drain, package, and freeze. For some foods, you may find it more satisfactory to set the containers of food in ice water for cooling.
Remember enzymes affect food quality, not food safety. If you use food in a short time or add a lot of seasoning, you may not notice the changes in quality. Or you may have forgotten how the food tasted when fresh. If you are skeptical of the value of heating vegetables before freezing, you might experiment by freezing a few packages without heating. To have a really valid test, prepare a few packages at the same time by heating. This would rule out differences in variety and maturity.
Microwave blanching
Microwave blanching of vegetables would appear to be a quick, energy efficient method but research designed to test its effectiveness has • not shown it to be especially quick or effective. Some of the drawbacks - only a small amount of food can be handled at a time; the suggested blanching times are very similar to those for water blanching; the vegetable has to be stirred; and finally, tests after storage indicate that conventionally blanched vegetables are of higher quality.
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