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Blanching Vegetables Before Freezing?

Why is it necessary to blanch vegetables prior to freezing? Why can't I just wash, drain, cut, and freeze the raw green beans?

By Jackie

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August 9, 20110 found this helpful

I think you can but the blanching, if I remember correctly helps to keep frost from forming on them. The proper procedure is to blanch them for one minute, plunge them in ice water for a minute then lay them on a towel to dry. It is worth it if you have a better product in the end.

 

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August 9, 20110 found this helpful

It's to preserve the color, keep crisp yet tender and halts the enzymes that deteriorates the nutritional value of the food during storage. Also, assorted veggies need different amounts of blanching time. For instance, beans should be blanched for 3 minutes, corn on the cob for 4 minutes and beets anywhere from 25 to 50 minutes depending on their size.

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All varieties of onions and peppers do not need to be blanched.

 
August 9, 20110 found this helpful

Blanching vegetables and sometimes fruits is necessary before freezing to destroy enzymes and bacteria that could cause spoilage. It also helps to preserve a vibrant color on the frozen product. Plunging the vegetables in ice water stops the cooking process.

 
August 16, 20110 found this helpful

Jackie, I do blanch somestuff like any beans,if you don't they will freezer burn and have a freezer taste. I do know I put corn up this year and I didn't blanch it and eat taste good.

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And I don't blanch greens either,but you must get all the air out of it. But on all beans and peas I wouldn't blanch. Happy Day.

 

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