I also agree with choosing frozen for vegetables that aren't in season or unavailable. Most vegetables, are par-boiled before they are flash frozen. Par-boiling is a very quick process of dropping the vegetables into boiling water for a few seconds, instead of boiling or steaming the nutrients away, it locks the nutrients in. After a quick boil, the veggies are plunged into ice water to stop the cooking process, and then flash frozen in seconds. If you have a favorite food that isn't available frozen, or you can purchase in season, you can accomplish the same thing by parboiling and plunging in ice water, spreading on a cookie sheet and then freezing. If you really want to freeze in a way close to the way manufacturers do, use the same process, but substitute dry ice and and ice chest for the freezer, it's quicker and freezes harder. Then you can package and place in your freezer.