Better Homes and Gardens Part 1 Freezing

Occasionally I must fight back my Anti-American tendencies. Try as some of us might as Canadians to avoid the evils of the U.S.A, every now and then we need to recognize a positive part of what could be a North American heritage. In the home cooking world I can think of no better example than the Better Homes and Gardens "New" Cook Book. As a publication it has evolved over the years, however, my version is circa 1962.
I rely heavily on this book for freezing and canning of seasonal fruits and vegetables.
It covers most of what was considered "normal" crops for post war North America including Beans, Corn, Broccoli, Apples, Blueberries, and Raspberries.

Freezing fruits and vegetables is an essential part of eating locally in Canada. Our growing season is relatively short but that does not mean that we should be completely reliant on warmer lands for 5-6 months every year. Proper freezing and canning should give a bountiful harvest year round with only a minor loss (if any) to flavour and nutritional value.

To avoid copyright infringement I will share just the main procedure from the book on page 162.

The Key to freezing vegetables is to prevent over cooking. Most vegetables need to be blanched for no more than 3-4 min. Once the time is up the vegetables should be plunged into an ice-water bath to stop the cooking. If the vegetables are over cooked you will destroy nutrients, flavour and crispness.

Don't be afraid to experiment and share your harvest with others.
A small backyard garden can yield many bags of beans and other easy-grow vegetables.

Part 2 to come on Canning.