Freezing is the quickest, easiest and most convenient way of preserving for short term storage (3 months to a year or so), but there are a few tips and tricks to freezing most vegetables in order to reproduce the type of frozen vegetables like you may be used to buying in the frozen food section of the grocery store. Some vegetables really need to be blanched before being frozen or the texture or color will not be what you expect. 

Blanching is the process of quickly boiling or steaming your vegetables for just 2-3 minutes. This process releases certain enzymes that can degrade your vegetables much more rapidly. The blanching process also helps to preserve color, texture and even flavor. Nearly all green vegetables should be blanched before freezing.It also helps to rid your veggies of any microorganisms, dirt or other nasty stuff you don’t want to have in there. 

Most all seet or hot peppers, Onions and fruits are exceptions and do quite well being sliced or diced up and frozen.