Blanching

bringing the veg up to boiling point in water for a few minutes. You then have to cool the veg very quickly and freeze.

Have a look here it is all explained nicely

Blanching (as I was taught by my Nan) : get your fresh veg straight from the garden, put into boiling water for a couple of minutes (no longer than two) maybe even less if small or delicate veg, take out and immediately plunge into ice cold water to stop the cooking process, drain really well, put into freezer bags and freeze straightaway.

The boling water really needs to be boiling to be very careful andthe ice cold water is best with lots of ice cubes in.  Keep topping the cold water up with more cold water.

When you pick your veg, bring it down and I will show youbut you must pick and freeze immediately to retain all the goodness.