Pulaski County Extension Agent for Family and Consumer Sciences Matt Barton Many people would like to preserve fresh fruits and vegetables from their own gardens or from local farmers' markets to savor when the items are not in season. To preserve produce safely, the U.S. Department of Agriculture provides time-proven canning and freezing procedures. These publications are available for you free at the Pulaski County Extension Office. Here are some basic tips. Blanch vegetables before freezing them. Blanching is the process of heating or scalding vegetables in boiling water or steam for a short time. This slows or stops enzymatic action that reduces flavor, color and texture. It also removes dirt and organisms from vegetable surfaces; helps retard vitamin loss; and wilts or softens vegetables, making them easier to pack in freezer containers.