Pennyaline wrote:
> Sheldon wrote:
> > 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?
> >
> > As far as I know blanching hasn't a whit to do with enzymes/bacteria,
> > freezing is what preserves the vegetable in total and at the same time
> > controls any further decay/decomposition. If blanching were a
> > necessary process for preservation there'd be no need to then
> > subsequently freeze.
>
> Cell metabolism not your thing, Shel? Freezing does not stop enzymatic
> and bacteriologic activity. It slows it way down, but it does not stop
> it.

Stop... where did I write stop...

Literacy not your thing, Pennyalane... there's a world of difference
between "controls" and "stop". ****ing know nothing!

Sheldon