Do you always blanch?

**Pumpkin Becki** · 04-08-2007, 11:33 AM

Have a look at www.allotment.org.uk, they have a section called 'storing the surplus'.
It gives details on preparation for freezing, times for blanching/sauteeing etc, and what the defrosted item is then suitable for.

We've found it really helpful and you can even download a printer friendly version to keep in the kitchen so its always handy.

**Nicos** · 04-08-2007, 11:56 AM

I only freeze broad beans and sweetcorn .
I don't blanch either....
Broad beans are taken out of their pod and frozen, and when defrosted I peel off the now softened tough skin.
Sweetcorn are put in freezerbags still wrapped in their outer 'leaves'.
Not had any problems with either this way although they are eaten up before Xmas!.

**dinah gale** · 04-08-2007, 10:10 PM

Thanks both of you. I see someone has posted a similar question on the Vegging Out page so I'll get some ideas from that too.

The allotment site is is great too Pumpkin Becki - thanks for pointing that one out. I didn't find the page you mention but I'll peruse it again . There's certainly lots to read there.

**Alice** · 04-08-2007, 10:28 PM

Hello Dinah, this subject has come up before so you might want to search for it. But I don't blanche. Carrots, celery, leek, beans, peas, herbs - prepare as you want to use them. Spread out on a tray. Put in the feezer til frozen. Tip into a freezer bag and clip closed. Use from frozen as required. I've used stuff that was there for a year. Looked good, tasted good and no problems.

**wellie** · 04-08-2007, 11:03 PM

The Books Tell You To....

And the latest edition of GYO (page 40 onwards discusses storing your surplus) and a very useful book I have on how to freeze absolutely anything advise blanching to arrest certain hormones in the plant to stop deteriation?
But I have to say that, even following the blanching times in my freezer book, it rather alters the texture and subsequent defrosted/cooked quality, and most veg now, I don't blanche. Texture to me, is as important as taste.

**Pumpkin Becki** · 05-08-2007, 11:25 AM

Hi again Dinah, it's a brilliant site isn't it. If you are still having trouble finding the page, try this link to the printable PDF version of Storing your Surplus: http://www.allotment.org.uk/articles/blanching.PDF

**Alison** · 06-08-2007, 01:10 PM

Used to blanche everything but for the last couple of years I never seem to find the time, especially if we're talking gluts and haven't really noticed any difference in keeping quality. Got my pea crop a bit dodgy this year and had loads a month or so ago, none now and loads to come in a few weeks time. Anyway, had some frozen ones from the first lot last night and they tasted almost (but not quite) as good as when I podded them.

Still think that runner beans taste rubbish after being frozen though, blanched or not!

**dinah gale** · 06-08-2007, 01:32 PM

Blanching times

Got it Becki. Thanks a lot.

I agree that blanching does alter the texture so what I'll do is blanch(e?) when I have the time and bung the prepared veg in the freezer when I don't. It'll be interesting to see what difference it makes.

Thanks for your input all and happy harvesting!

**moggssue** · 06-08-2007, 01:37 PM

I blanched my cauli, but mainly in case I'd missed any caterpillars or similar hiding in there, thinking that boiling for a few minutes would bring them out! I've frozen surplus from shop bought ones in the past without blanching and they've always been fine.

**Cutecumber** · 06-08-2007, 03:03 PM

This is worth reading

http://www.bbc.co.uk/food/news_and_e...nalglut1.shtml

**Alison** · 06-08-2007, 05:21 PM

Originally posted by moggssue View Post

I blanched my cauli, but mainly in case I'd missed any caterpillars or similar hiding in there, thinking that boiling for a few minutes would bring them out! I've frozen surplus from shop bought ones in the past without blanching and they've always been fine.

Interesting you say you've frozen cauli well, I've not tried for years as I've found it smells very strange and quite unpleasant to me after freezing. Have you had this at all and if not, what did you do???

**moggssue** · 07-08-2007, 10:15 AM

Hi Alison - this is the first year I've frozen my homegrown cauli but in the past Ive done it successfully with greengrocer bought varieties. I keep the pieces really quite large, throw into boiling water and immediately put a lid on to keep the water boiling. Leave them for two minutes then back out of the boiling water and straight under a very cold tap. Once they're nice and chilled, onto teatowels to dry as quickly as possible then open freeze and pack into freezer bags when solid. The whole process from throwing into the pan to throwing into the freezer takes no more than five minutes and I don't keep them frozen for more than a month but use them up fairly quickly. I think keeping the curds large helps, they stay solid and don't go mushy. When cooking, I just steam lightly for up to five minutes, or break a little smaller and throw into a curry for the last few minutes. Can't say I've ever noticed a strange smell, only the usual cauli smell - maybe because I don't keep them frozen for too long before using up? (Sorry this reply has turned into a bit of an epic btw!!).

**wiccanlou** · 24-08-2007, 08:00 PM

I swear by the guildlines I have in my Mrs Beetons cookbook, I haven't had an allotment long but I have a friend who does and I used to get the spare bits and the times in that book are spot on for blanching and it tells you whether veg needs it and its shelf life in the freezer.

**Headfry** · 28-08-2007, 11:54 AM

do I need to pre cook plums before freezing them??? help, I have so many!

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