josusa47 Posts: 3,531
in Fruit & veg
Can anyone tell me how vegetables are supposed to benefit from being dunked into boiling then chilled water before freezing? My little garden doesn't often produce enough of anything to be worth freezing, but this year there's a modest surplus of runner beans. I just top and tail, slice them, wrap them in any clean plastic bag that comes to hand, and bung them in the freezer. When we cook them, the taste and texture is no different from the ones we've eaten straight from the garden, and no-one's got food poisoning yet. Do the commercial freezing plants go in for all that boiling and chilling?
Blanching in boiling water kills enzymes etc that are present in the veg that would otherwise cause a degree of decomposition over time ... that’s why not blanching works if you’re not going to keep the veg in the freezer for a long time. The longer you’re going to freeze the veg for the better the flavour and texture will be if you blanch.
At at least that’s what I was told in a WI class on freezing home produce way back in the 70s.
And yes, Birds Eye etc blanch their beans ... or that’s what the veg farmers in my family tell me. 😊