Points to remember:

1. For open-freezing fruits and prepared vegetables, arrange them on a non-stick baking sheet or one lined with baking parchment. Ensure each piece is adequately spaced apart, and freeze until completely solid.
2. Transfer the frozen items into freezer bags and clearly label them.
3. Remember to blanch most vegetables before freezing. Boil them in water for 1-3 minutes (duration depends on the specific vegetable), then use a slotted spoon to remove them and immediately immerse them in ice-cold water to halt the cooking process. Proceed with open freezing as described earlier.