Instructions: Roast root vegetables. Start with small whole beets or 2 to 3 inch long chunks of carrots, parsnips, potatoes, or sweet potatoes. Coat the vegetables with oil, and bake until tender at 400F for potatoes and sweet potatoes or at 375F for beefs, carrots and parsnips. Freeze. Microwave when ready to use.

Roast sweet and hot peppers before freezing them. Broil each side until the skin chars. Remove from heat and let cool. Peel off the skin, and freeze the flesh.

Cook and puree any kind of vegetables or fruit to use as a sauce or broth enrichment for soups, stews, or casseroles. Then freeze.

To freeze, package cooled vegetables immediately. Glass jars require 1 2 to 2.5-inch headspace; paper and plastic containers need a 1/2-inch headspace, except for vegetables with lots of surface, like asparagus and broccoli - they can be packed loosely and need to extra room. Work out air pockets and seal tightly. Best to package in serving or pantry sizes.

Description: "Alternative to blanching"

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