Look what I've discovered......first tell me Have you ever forzen vegetables like tomatoes or green beans? When you take them out the freezer a few weeks later, they are a mess. The texture is mushy, and they taste odd. That's because the enzymes in the vegetables broke them down, even in freezing temperatures. To freeze vegetables so they keep their flavor and texture, you must first blanch them. Blanching means exposing them to high heat for few minutes----not long enough to cook them, but long enough to destroy enzymes. In the past, people blanched vegetables by briefly boiling them. Today, you can simply microwave them for few minutes with two tablespoons of water before you freeze them. The result: tasty, firm vegetables that you can cook weeks or months later.