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==Freezing Techniques== ===Packaging=== Proper packaging is essential to prevent freezer burn and maintain food quality. Use moisture-vapor-resistant containers or bags designed for freezer use, and remove as much air as possible before sealing. ===Blanching=== Blanching is a process of briefly cooking vegetables in boiling water before freezing to inactivate enzymes that can cause deterioration. After blanching, quickly cool the vegetables in an ice bath, drain, and package for freezing. ===Flash Freezing=== Flash freezing involves spreading small pieces of food, such as berries or diced vegetables, on a tray and freezing them individually before packaging. This method prevents the food from clumping together and allows for easy portioning. ===Labeling=== Label each package with the contents and date of freezing to help track inventory and ensure timely use.
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