Yes to blanching veggies before freezing with nearly all of them. It stops the enzymes that would otherwise cause them to spoil even in the deep freeze.
Bell peppers, wash and cut into the size pieces you want to use them in then vacuum seal and freeze. They do lose a bit of that great fresh crunch but work well for fajitas and any other cooked dish.
Zucchini, I shred my extras and measure out into 2 cup portions then freeze in freezer bags. I use them to make zucchini brownies throughout winter. Just do not drain the liquid when thawed. The recipe needs it. In chunks frozen zucchini can be used in spaghetti sauce and other saucy Italian dishes.
I water bath can as well as freeze tomatoes after cooking them down a bit.
Extra peaches can be made into peach butter which is AMAZING!
I found freezing corn on the cob was a big disappointment. I blanch, ice bath then cut it off the cob to retain quality. I vacuum seal it as well.
Green beans, carrots, peas if freezing need blanched first.
I don't have a pressure canner so I freeze A LOT of my harvest.
Bell peppers, wash and cut into the size pieces you want to use them in then vacuum seal and freeze. They do lose a bit of that great fresh crunch but work well for fajitas and any other cooked dish.
Zucchini, I shred my extras and measure out into 2 cup portions then freeze in freezer bags. I use them to make zucchini brownies throughout winter. Just do not drain the liquid when thawed. The recipe needs it. In chunks frozen zucchini can be used in spaghetti sauce and other saucy Italian dishes.
I water bath can as well as freeze tomatoes after cooking them down a bit.
Extra peaches can be made into peach butter which is AMAZING!
I found freezing corn on the cob was a big disappointment. I blanch, ice bath then cut it off the cob to retain quality. I vacuum seal it as well.
Green beans, carrots, peas if freezing need blanched first.
I don't have a pressure canner so I freeze A LOT of my harvest.