Some vegetables require a quick blanching before you freeze them in order to preserve their color and flavor, while others can go straight into the freezer. Here's a quick guide on what falls into which category.
No-Blanch:
Tomatoes
Peppers (sweet and hot)
Zucchini/summer squash
Onion (chopped)
Fennel (chopped)
Parsley, cilantro, dill, chives
Blueberries
Cherries
Strawberries
Peaches
Rhubarb (pack in sugar)
Raspberries, blackberries
Currants, gooseberries
Blanch:
Green beans
Peas (shell, snow, or snap)
Corn
Carrots
Leafy greens (alternatively, saute)
Celeriac
Turnips
Cook first:
Winter squash, pumpkin
Sweet potatoes
Don't freeze:
Eggplant (unless it's in a dish like ratatouille)
Potatatoes
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