Freezing Mangetout

[ameno]

I have a real glut of mangetout this year (I've been picking by the kilo) so I'd like to freeze some. I tried freezing a small test batch straight from raw, and when I cooked them although they still tasted good, the texture had gone a little tough.
Does anyone have experience of freezing mangetout? Could I avoid (or at least reduce) this toughness if I blanched them first, or does it not make a difference?

[burnie]

Taken from 'tinternet...................

1. Pick your vegetables and give them a good rinse, prepare them as though you are going to eat them .
2. Blanche your vegetables for 30 seconds ( submerge them in boiling water). Cool them immediately in iced water.
3. Arrange them on a tray and place in the freezer until frozen ( should take about 2 hours, depending on your freezer)

[Dorothyrouse]

I never blanche Mangetout, just ‘open feeze’, then pop into bags, pop into boiling water or steam for a very few minutes, perfect