Choose potatoes of uniform size; scrub vigorously to remove tender skin. For 3/4-inch diameter potatoes, blanch 4 minutes. For 1-inch diameter, blanch 6 minutes. For 1 1/2-inch diameter, blanch 7 minutes. For those larger than 1 1/2-inch diameter, blanch 8 to 10 minutes. Chill potatoes in ice water 3 to 5 minutes; drain well. Pack tightly in freezer bags or rigid containers. Squeeze as much air as possible from bags before sealing. Leave 1/2 inch headspace for expansion in containers. Use within a month for best quality.

To blanch vegetables in boiling water, start counting blanching time as soon as the vegetable is placed in boiling water. Blanch no more than 1 pound of vegetables per gallon of boiling water at a time. Immerse wire basket or mesh bag with vegetables in boiling water. Cover and blanch for required time. Cool immediately in ice water. Drain thoroughly.