This article is from the Food Preserving FAQ, by Eric Decker firstname.lastname@example.org with numerous contributions by others.
from Wendy Milner
Freezing is not for all produce. Freezing will make mush of many soft fruits
and vegetables. Depending on what you want to do with these soft fruits
and vegetables, freezing may work. For example, you can freeze tomatoes and
later use them to make a sauce, but you would not want to try and use the
tomatoes whole after thawing. You can freeze apple slices and later make
apple sauce or apple pie.
Harder vegetables such as green beans and corn do well in the freezer.
These vegetables should be blanched first to kill mold spores and yeasts,
dried well, and then placed in freezer bags or freezer containers. The
vegetables should be cooled before placing in the freezer to prevent the
freezer temperature from rising.
All meat can be frozen. If you are butchering your own meat, make sure
it is clean of hair, feathers, blood shot meat, and any foreign matter.
Meat should be cut into small slices such as you find in the grocery store.
Do not attempt to freeze large sections of meat, such as a quarter of a
beef, unless you have a commercial sized and very cold freezer. Meat
should be wrapped in butcher paper to prevent freezer burn. You must
thaw meat in the refrigerator. Meat left on the counter to thaw allows
for the growth of bacteria which could be harmful.
Corn freezes well
>From Robb Dabbs:
My freezer book says 9 minutes of blanching followed by 9 minutes of ice
water. Dry corn, package tightly and freeze.
Corn to be cut off the cob requires only 4 minutes of blanching.