Freezing
 

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.

Freezing
 

Freezing
 

ellen wickberg wrote:
> 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
I do grated zukes and tomatoes the simple way. Wash the zukes, take off
cap and blossom end, grate or zest depending upon use. Bag and freeze. I
use vacuum bags because the product last longer. Tomatoes are even
easier: wash and dry then toss in the bag and seal, again, I use vac
bags. When the tomatoes thaw toss the liquid, the skin slips right off,
and all that's left is tomato. YMMV with cherry tomatoes, all they will
be good for is cooking. Same with the zukes, not good as fresh but okay
for cakes, etc.

I agree with Ellen on the blanching. I do blanch green beans and butter
beans for freezing though.

George