Blanching in boiling water or steam deactivates enzymes, which is a natural decaying process, brightens the color of food, and helps to slow down vitamin loss. Find directions for blanching at USDA's National Center for Home Food Preservation.

Commercial facilities have equipment that freezes produce quickly, reducing damage to the plant cell walls. When cell walls are damaged, the texture of the plant product can be soft. To reduce soft texture, set the freezer to the lowest setting until the product is frozen solid.  Learn more about the science of freezing food from University of Minnesota Extension.

Store foods in an airtight container or freezer bag to ensure the best quality. As long as they are in a freezer at 0°F or below products are safe indefinitely but will have a more satisfying taste and texture when used within the following timeframes:

• Fruits and vegetables: Best used within 8 to 12 months.
• Meats, fish and poultry: Best used within 1 to 9 months.

Learn more about factors that influence shelf life of frozen food at USDA's National Center for Home Food Preservation.

As a rule, foods expand when frozen. Allow ½ to 1-½ inches of headspace, or empty space at the top of the container, for most foods; the larger the volume of food, the more headspace is needed.

Find more details about amount of headspace to allow for pints and quarts when freezing from USDA's National Center for Home Food Preservation.

Yes, you can freeze raw tomatoes without needing to blanch them. To freeze slices, place sliced tomatoes on a baking sheet in the freezer until frozen, then bag the frozen slices. To freeze whole tomatoes or pieces, wash the tomatoes first. Then core, peel, and place them in freezer bags or freezer containers allowing 1 inch of headspace.