On Tue, 04 Apr 2006 17:56:55 +0000, Ken Knecht wrote:

> Why is blanching suggested for food to be frozen? For example, I looked
> up celery in a book on freezing stuff I have and it tells me to blasnch
> the celery for three minutes before freezing. Cool off, then bag and
> freeze. What does the blanching do? What would happen if I didn't bother
> to? Anyone know?
>
> TIA

Do you know about google?
www.google.com

blanching why .. and this is the first hit along with a jillion others.

http://www.backwoodshome.com/articles/kovach59.html

Hope this helps you.