1. Bring 1 gallon (16 cups) of water to boil in a large pot.
2. Lower 2 to 3 cups of vegetables into the boiling water.
3. Return the water to a boil and begin timing (see minutes below).
4. Move vegetables to a bowl of ice-cold water; cool completely.
✿ Use containers that are airtight and freezer-safe. Label them with the vegetable name and date.
✿ Put vegetables into the container directly or place on a flat pan and freeze until firm, then put into the container.
✿ Wash hands with soap and water.
✿ Gather cooking tools and freezer containers.
✿ Rinse vegetables under running water.
✿ Trim, peel or cut vegetables as desired. Aim for pieces that are about the same size.
✿ The next step depends on the type of vegetable.
■ Store dry beans in an airtight container in a cool, dark, dry place. Label with the date they were purchased and try to use within 1 year for best quality.
■ Store whole onions in a cool, dark, dry place in an open bowl or bag for several weeks. They need air around them to slow spoilage.
■ Refrigerate peeled or cut onions in sealed containers or wrapped tightly. Use within 1 to 2 weeks.
