I've been told it is necessary to blanch veggies before freezing to
kill any enzymes present, however, freezing something like grated
zucchini wouldn't work with that process. Is that still safe? My
question: Is it really necessary to blanch vegetables that will be
used w/in 2-3 months? I'd love to throw a bag of cherry tomatoes in
the freezer as is. I have about 3 zillion.