zxcvbob 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.

> Freezing slows down [controls] enzymatic activity but does stop it completely.

Another functionally illiterate ass... where pray tell did I say STOP?
Join **** face up there.

Some claim blanching is done prior to freezing to set color and flavor,
I've never found that to be true, not in even one case and I freeze a
lot of veggies. Many, many years ago I used to blanch veggies but no
more... that blanching sets color and flavor prior to freezing is an
old wive's tale, a total myth. The only thing I've found blanching
does is help remove vegetable skin, nothing else whatsoever, NOTHING!
Okay, it's a waste of time.

Sheldon