All fruits and vegetables contain enzymesthat, over time, break down the destroy nutrients and change the color, flavor, and texture of food during frozen storage. Corn requires a brief heat treatment, calledblanching, in boiling water or steam, to destroy the enzymes before freezing. Blanching times generally vary from one to 10 minutes, depending on the vegetable. The duration should be just long enough to stop the action of the enzymes.
