"biig" > wrote in message ...
>
> Can you short term freeze broccoli and cauliflower without blanching,
> and still have a safe product? Blanching seems to leave too much water
> and they stick together even when I "well drain"
> them....Thanks....Sharon

As I understand it, and double-checking the U of M book on freezing foods -

1) blanching is done to stop enzyme action that continues in the freezer,
that action slower the lower the temperature until 0 F is reached. The
enzymes apparently break down the product and vitamins above 0 F.
(The water inside the fibers breaks the fiber down by water expansion and
makes the fiber soggy of the product is frozen at higher than -10 F, i.e.,
if you freeze it too slowly. )

So "short-term" is relative to the freezer temp and the enzymes involved.

But if stored at 0 F, a lack of blanching effects in vegetables are
apparently seen after about four weeks.

2) Blanching requires the internal temperature of the vegetable get to 180
F, and cold (iced) water to quench as soon as they are taken from the
boiling water.

Broccoli and Cauliflower are both listed in the blanch table as 4 minutues.

I would guess that having too much water on the product means you had too
little boiling water in the pot so it stopped boiling too long - and perhaps
you left them in too long so they boiling water thoroughly cooked some of
the fiber....?

3) And when storing in the freezer - to minimize freezer burn, put a layer
of Saran wrap tightly on any stored product followed by aluminum foil wrap.
Unlike other plastics made into sheets (glad, et al), Saran is the only
thermoplastic plastic that does not allow moisture migration.