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ellen wickberg

wrote:
> 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.
>
the blanching is a quality matter, not safety. I don't think that you
could blanch tomatoes ( except to peel them). Blanching is usually for
leafy greens.
Ellen