Do I need to blanch mangetout before freezing?

[21again]

I have read that some blanch before freezing and some just top and tail.

I have quite a few Mangetout 'Oregon Sugar Pod' variety to freeze.

What do most other members do, should I or shouldn't I blanch them first?

[tootles]

I'm not - but probably should??

[Hilary B]

I've not frozen mange-tout (or sugar snap, which is what Oregon Sugar pod are, isn't it?), but runner beans, if you don't blanch them, they are nicer when you use them, but don't stay at their best as long as blanched ones. I would guess the edible pod peas are the same....

[tootles]

Yes Hilary they are sugar snap. I think I have a dud batch though, I keep getting pods that are much darker and really too stringy to eat whole. The good ones are yummy though.

[21again]

I've not frozen mange-tout (or sugar snap, which is what Oregon Sugar pod are, isn't it?), but runner beans, if you don't blanch them, they are nicer when you use them, but don't stay at their best as long as blanched ones. I would guess the edible pod peas are the same....

I have a Foodsaver machine so I can seal them and they will keep for a few years (yes, years) if need be in the freezer.

Of course they won't last that long though, they will be eaten within a few months if that.

I think I may just wash, dry and top and tail them before freezing and vacuum packing them then.

Ta.

[Hilary B]

I have a Foodsaver machine so I can seal them and they will keep for a few years (yes, years) if need be in the freezer.

Of course they won't last that long though, they will be eaten within a few months if that.

I think I may just wash, dry and top and tail them before freezing and vacuum packing them then.

Ta.

There are enzymes in most veg, which carry on changing things while in the freezer. Blanching destroys enzymes, freezing only slows them down (unlike bacteria, which spoil food, but are stopped completely while it is frozen).

[rana]

There are enzymes in most veg, which carry on changing things while in the freezer. Blanching destroys enzymes, freezing only slows them down (unlike bacteria, which spoil food, but are stopped completely while it is frozen).

That's the official line but I've been growing and freezing Oregon Sugar Pod for years. Blanching makes them too soft so I stick 'em straight in the freezer now. Raw frozen they retain more of their crispness and do not noticeably deteriorate.

[WeeGarden]

Thanks for this thread! I didn't even know you could freeze mange tout! Will do that next time, as dear hubby and I are getting scared of seeing another dinner with mange tout on the plate...

[Hilary B]

That's the official line but I've been growing and freezing Oregon Sugar Pod for years. Blanching makes them too soft so I stick 'em straight in the freezer now. Raw frozen they retain more of their crispness and do not noticeably deteriorate.

I bet you don't keep them more than a year... I did say in my first post that if they are like runner beans, they are nicer unblanched, but blanching DOES make them stay that way longer (can be the same after 2 years). Swings and roundabouts really.