Pennyaline wrote:
> [snip]
> Please refer to http://ohioline.osu.edu/hyg-fact/5000/5333.html, with
> particular attention to this part:
> " Blanch or scald to stop enzyme action, wilt vegetables for easier
> packaging, remove earthy flavors and some undesirable bacteria, further
> clean product, and 'set' color. Blanch in boiling water or steam. Hard
> water may toughen vegetables; if this occurs, use softened water."

Not addressed, though, is the question of degree. Blanching might
retard deterioration if you plan to freeze for very long periods of
time. If you're just going to freeze for a couple of months because
the home garden harvest is too large to keep up with, the benefit is
probably not measurable.

The trouble with blanching is that traditionally recommended times cook
the vegetables more than is desirable so that when you thaw them they
are limp and have lost too much flavor. -aem