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I'm at Liverpool University <a href=" http://www.cornwallfoodanddrink.co.uk/paper-college-247/#farther ">best college essays ever</a> To ensure preservation of nutrients and texture on defrosting, you'll want to blanch your fresh veggies before freezing them. Blanching means placing vegetables in a pot of already-boiling water for a very brief period of time – just long enough to deactivate the enzymes that promote further maturation (and therefore loss of texture, color and nutrition) – but not long enough to actually cook the vegetable.
