Most vegetables should be blanched (briefly cooked in boiling water) before freezing. Fruit does not need to be blanched. (Suggested blanching time for 16 fruits and vegetables to follow.)
To blanch: Bring 1 gallon of water per pound of prepped vegetables (about 2 cups) to a boil in a large pot. Add the vegetables, cover, return to a boil and cook. (Suggested blanching time for 16 fruits and vegetables to follow.)
Transfer the vegetables to a large bowl of ice water. Drain well; pat dry.