There's another method where you cook the vegetables less time than
normally recommended, and instead of blanching them, just lay them on
paper towels or a clean kitchen towel and the steam will dry them and
the heat left in them, will keep them cooking a bit. That way, you
have a drier product to package for the freezer without getting any
ice forming on it from moisture left over from dunking them in water
after cooking.
That information, and the timing for various vegetables may be in some
of the new canning books. It's worth a trip to library or a book store
to see if you can find it, if the technique has any interest for you.


Regards,
June