What process involves immersing vegetables in boiling water/steam before freezing them?

The process of immersing vegetables in boiling water or steam before freezing them is known as blanching. Blanching serves several important purposes. It helps to preserve the color, flavor, and nutritional value of the vegetables while also inactivating enzymes that can cause losses in quality during storage. By briefly heating the produce, blanching destroys microorganisms that could lead to spoilage and prepares the vegetables for freezing by softening their texture.

This technique makes it easier to peel some vegetables and enhances the final cooked product's texture by reducing the likelihood of freezer burn. Since blanching is specifically designed for preserving the quality of vegetables intended for freezing, it is a critical step in food safety and management practices for maintaining the integrity of frozen produce.