To blanch or not to blanch

[bussinspain]

That is the question. I have just harvested my first flat beans (Spanish variety called Romano sown on 10th April), yes I have blanched those before open freezing them. But I have also harvested and ENORMOUS white, crispy, pointy headed cabbage "Duncan" that was sown last October. I have blanched half of it and just shredded the other half and popped it into a freezer bag in the freezer. Which bag of cabbage will be the best when cooked I wonder?

[Bill HH]

Well do remember to let us know. I froze all my whole sweetcorn cobs un blanched last year and they tasted better than ever.

[Nicos]

Just found this....you might find it interesting!


Blanching Vegetables is a Must Before Freezing — Home Food Preservation — Penn State Extension

[Thelma Sanders]

I don't if it's only going in the freezer for a few weeks.

For long storage I always blanch.

[Alison]

I find that blanched stuff is nowhere near as nice as stuff that hasn't been as it ends up effectively over cooked (I like my veggies only slightly cooked and they're already pretty much there if you follow blanching instructions) so the one year I tried it I ended up throwing away most of my saved veggies which was a pointless waste and totally the opposite of what the link Nicos posted is claiming. I also work on the principle that my nan and mum never blanched and nobody was ill. On this basis I blanche absolutely nothing and quite happily keep stuff all year.

[bussinspain]

If I am freezing tomatoes that I will eventually use for making chutneys etc., I freeze them whole and unblanched. When it comes to making the chutney the skins of the toms easily slip off when they are starting to defrost. The beans that I picked this morning were blanched though. Yet another experiment for this year, blanch and freeze some veggies and just freeze others.

[Patchninja]

You do need to blanche for long-term storage, but I also don't if it's just for a short time. It's also important to seal the containers properly. I have a "Foodsaver" and it's wonderful. No freezer burn or ice crystals on anything.And, stuff takes up less space in the freezer.

[Alison]

You do need to blanche for long-term storage, but I also don't if it's just for a short time. It's also important to seal the containers properly. I have a "Foodsaver" and it's wonderful. No freezer burn or ice crystals on anything.And, stuff takes up less space in the freezer.

I have two freezers, one of them never forms ice crystals or let's anything get freezer burn where the other one can, even with the same packaging. Suspect your type of freezer may be quite significant.

[Patchninja]

You're probably right about the freezer. I just have a small fridge freezer. But, the foodsaver is a little marvel for sealing up all sorts of things. Brilliant for meat and fish too.

[snakeshack]

I never blanch and also use a foodsaver (vacuum packer) It's invaluable for stopping freezer burn and compacting loose veg like kale to free up space in the freezer,I also vac pack my hops and freeze as they keep longer and take up virtually no space.Vac pack pork loin in the fridge for 5 days with curing salt,rinse off & leave to dry on a cooling rack for no nonsense dry cured bacon

[Scarlet]

I freeze lots of veg but I really hate frozen runners. I've tried the freezing on trays fresh and the blanching method but I've never enjoyed eating them. Perhaps I'll give it another go.