Q: When blanching vegetables before freezing, do I start timing after the water comes to a boil or right after I drop the vegetables in the boiling water? Sometimes it takes 5 minutes for it to return to boiling.

A: #1...You start timing after the water returns to boil. #2... If it is taking 5 minutes to return to a boil you have too many vegetables in the water. It should only take 1 minute to return to a boil. Use one gallon water per pound of prepared vegetables.

For home freezing, the most satisfactory way to heat all vegetables is in boiling water. Use a blancher which has a blanching basket and cover, or fit a wire basket into a large pot with a lid.

Put the vegetable in a blanching basket and lower into vigorously boiling water. Place a lid on the blancher. Start counting blanching time as soon as the water returns to a boil. Keep heat high for the time given in the directions for the vegetable you are freezing.