Blanching vegetables?

[LostthePlot]

I got my chest freezer off Freecycle today (absolutely brilliant condition! ) and I was wondering what people on this site do regards to freezing their crop. I usually blanch my veggies for freezing but as I am hoping for a glut of everything this season (wishful thinking) I think I might be spending rather too much time in the kitchen . So is it good to blanch or can I get away without this chore or are there certain veggies that require this? Hope someone can help.

[Two_Sheds]

I froze kilos and kilos of carrots last year - and had to chuck the lot (even the Guineas wouldn't eat them). They went all mushy and orrible. I always find that whatever I freeze, it ends up at the bottom of the deepfreeze and you never get round to using it. This year, I'm trying to grow less, so I don't end up with a glut that I then feel obliged to freeze.

[Hazel at the Hill]

Whenever I have extra, instead of trying to freeze 'as is', I'll make up portions of ratatouille/veg in white sauce/soup/veg curry/cauli cheese etc.

[Alice]

Hello Losttheplot, I can't imagine what happened to two sheds frozen veg. But I would say, no you don't have to blanch.
I prepare the veg as for using, spread it out on a tray, put in the freezer to open freeze, then put into a freezer bag. Comes out perfect after months.
Works for carrots, leeks, celery, turnip, beans and herbs.
I think the trick is not to go for gluts, but to organise the ground to produce fresh all the year round and eat in season. That's the one I'm trying to do.

[wellie]

Alice, I'm of the 'inbetweenie' brigade, only because I have THE most fantastic book on freezing just anything that lives and breathes, and the concensus on storing fresh veg in the freezer is that you should blanch it, cool it freeze it, in order to 'arrest' the growth hormones, or something, and therefore preserve the flavour(?) However, without looking at the said book (because I should, strictly speaking be tucked up by now with my cat and a snoring Trousers (!)
But that's the 'theory', and then I got to thinking why exactly we don't do that with fruit?
So, not having to blanch your raspberries, blueberries, strawberries......?
It really doesn't make sense, don't you think Alice?
I do hate soggy frozen veg, and I wholeheartedly agree with what you've said, and I am, too, trying this year to grow more of everything 'in season' and only freeze the surplus.
Personally, I've found a neglected 'gap' in our winter plot availabilities, which I hope to rectify this year....
And that comes with experience, which I'm hoping to gain a little more of in the coming months!

[Hazel at the Hill]

... I have THE most fantastic book on freezing just anything...

... and that book would be called...............?

[Alice]

Wellie, all you can do is suck it and see. Put some vegetables in the freezer not blanched and see how you get on. I freeze the herbs the same way. They come out free flow and keep their flavour much better than dried. I know quite a few grapes don't blanch.

[wellie]

Good advice Alice.

Hazel, the book's called "How to Freeze" (everything you need to know about freezing & freezer management" by Carolyn Humphries (ISBN 0-572-02769-9) �5.99. It's well worth buying. I refer to it constantly.

[Hazel at the Hill]

Thanks Wellie!

[rustylady]

I've tried both ways (blanching and not blanching) and can't find any difference (except if you blanch and miss the timings your veg will be soggy before you even start freezing).

Obviously we're all trying to grow what we can eat at the time, but Murphy's Law says you will either have not enough or too much, therefore you need to look at ways of preserving surplus.

[bramble]

I never blanch.I have have frozen peas, brocolli, carrots, celery, whole toms and white turnip over the last few years and have had no problems.

[bramble]

If anyone is interested in a freezer book i have one and find it very good. its called Seasonal Freezer Book. Not only does it tell you how to freeze your fruits and veg but its also full of recipes.
Its an Octopus Book and is written by Caroline Ellwood, Clare Ferguson and Carol handslip. I thoroughly recommend it.