"Ken Knecht" > wrote in message
...
> 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?



"Frozen vegetables will become tough and lose flavor during storage
unless enzyme activity is stopped by blanching before freezing."
(http://snipurl.com/oocr)

"It [blanching] is a very important step in freezing vegetables because
it slows or stops the action of enzymes. These enzymes are essential for
growth and maturation of the plant. If the enzyme action is not stopped
before freezing, the vegetables may develop off-flavors, discolor, or
toughen so that they may be unappetizing in a few weeks."
(http://www.ext.nodak.edu/extpubs/yf/foods/he187w.htm)

Googling on "+blanching +freezing" finds many other articles.

> --
>
> A trillion here, a trillion there,
> pretty soon you're talking real money.

Please don't misquote or rewrite someone else's quote unless you note
that you are paraphrasing (and note who you are paraphrasing). "A
billion here and a billion there, and pretty soon you're talking real
money." (Everett Dirkson, Illinois senator)

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