Freezing veg

[Alison]

It depends on how long you want to keep your veggies frozen in good shape. Enzyme activity isn't stopped by freezing. Your veggies will have better colour and texture if you blanche.
That said, I don't freeze anything for long and now am the proud owner of a vacuum pack thingy so I don't blanche as I feel life's too short.
Love the idea of hacing onion rings on demand!!! Nom nom nom.

Although modern freezers are much better and I find blanching gives an inferior texture on day one as it's almost impossible not to end up over cooking when you take them out as the recommended time for blanching is almost as long as I'd cook for in total.

[Dorothy rouse]

I think I'll make a batch of ratatouille, and freeze that, trouble is freezer is full!

[binley100]

I only ever tried blanching once and totally lost the will to live.. from that day I've never blanched anything. Don't bother open freezing first either . Most things don't really stick together any more than shop bought frozen. Vacuum sealing .. I use a clean straw to suck out the air . Courgettes chunked and frozen can go straight into hot roasting tin with roasted veg or grated and frozen ready to go into cake. I always think how they'll be used and freeze accordingly.