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?