Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
What is the proper time to blanch green beans before freezing? One person said 1 minute and another said 3 minutes. Also, can I put them in a freezer bag or do I need actual freezing containers?
By Missiesue from Munger, MI
Blanch for at least 3 minutes if pre-cut into 1 inch pieces. Longer 3-5 minutes if whole. Plunge them into ice cold water for the same amount of time as you blanched them to bring the temperature down. Drain/dry the beans well before using. Use about 1 gallon of water per 1 lb. of green beans. You can use freezer bags as long as you get as much air as you can out of them. I don't recommend hard containers as the air can cause freezer burn.
Why is it necessary to blanch vegetables prior to freezing? Why can't I just wash, drain, cut, and freeze the raw green beans?
By Jackie
I think you can but the blanching, if I remember correctly helps to keep frost from forming on them. The proper procedure is to blanch them for one minute, plunge them in ice water for a minute then lay them on a towel to dry.
It's to preserve the color, keep crisp yet tender and halts the enzymes that deteriorates the nutritional value of the food during storage. Also, assorted veggies need different amounts of blanching time. For instance, beans should be blanched for 3 minutes, corn on the cob for 4 minutes and beets anywhere from 25 to 50 minutes depending on their size. All varieties of onions and peppers do not need to be blanched.
Blanching vegetables and sometimes fruits is necessary before freezing to destroy enzymes and bacteria that could cause spoilage. It also helps to preserve a vibrant color on the frozen product. Plunging the vegetables in ice water stops the cooking process.
Jackie, I do blanch somestuff like any beans,if you don't they will freezer burn and have a freezer taste. I do know I put corn up this year and I didn't blanch it and eat taste good.
How do I blanch vegetables, such as corn?
By Karen
Wiser ones might correct or add to my answer, but blanching as I understand such is merely placing the food (usually fresh vegetables or fruits) into a pot of boiling water for 1-2 minutes and then immediately submerging them into ice water to stop the cooking process. I use the process when preparing fresh vegetables (such as corn on the cob) for freezing.
If I remember right there are different directions for different types of food. As far as freezing tomatoes goes, all most of the people that I know, do is wash them, remove the stems and toss them in a plastic bag and then into the freezer. Then when they get a few more tomatoes they do the same thing, adding them to the previous bag.
KansasCindy's response gives the correct definition of blanching. However, the blanching time varies depending on the vegetable. Some require no more than 1-2 minutes; others may require 3 minutes or more.
Why do we blanch veggies before freezing?
By Guy T.
To stop the enzymes in the foods. Otherwise the food will continue to ripen and become mush.
I think the blanching breaks down the plant cells. Then the moisture in them does not freeze and burst, that changes the texture of the food.
Blanching slows or stops the action of enzymes which cause loss of flavor, color and texture. Blanching also cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins.
Is blanching required for freezing yellow squash, cabbage, corn, and broccoli?
By Jackie from Sweetwater, TN
Blanching stops the enzyme action and give far superior frozen veggies, that's why it is suggested that you do it. You'll live if you eat the veggies without blanching them, especially if they are frozen for only a short time.
But after putting so much work into growing them, don't you want your veggies to actually taste good and be in prime condition when you finally choose to eat them, and more so if you spend your hard-earned dollars on them? It's best not to take any short-cuts when putting food up.
I looking for information about blanching squash.
Linda from Roanoke, VA
Here's some info I had; hope it helps.
Copy printable Format: extension.missouri.edu/
Squash: summer (Cocozelle, Crookneck, Straightneck, White scallop, Zucchini)
Choose young squash with tender skin. Wash and cut in 1/2-inch slices. Water blanch 3 minutes. Cool promptly, drain, package, seal and freeze.
oGrated zucchini (for baking)
Choose young tender zucchini. Wash and grate without peeling. Steam blanch in small quantities for 1 to 2 minutes until translucent. Drain well and pack in containers in amounts needed for recipes. Cool by placing the containers in cold water. Seal and freeze. If watery when thawed, drain the liquid before using the zucchini.
Squash: winter (Acorn, Banana, Buttercup, Butternut, Golden Delicious, Hubbard)
Select firm, mature squash with a hard rind.
Prepare same as for pumpkin.
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Pumpkin
Select full-colored mature pumpkins with fine texture. Wash, cut into cooking-size sections and remove seeds. Cook until soft in boiling water, in steam, in a pressure cooker, in an oven or microwave oven. To cool, place pan containing pumpkin in cold water and stir occasionally. Remove pulp from rind and mash. Package, seal and freeze.
Note:
Small pumpkins can be pierced and baked whole on a tray in an oven or microwave oven until soft. After cooling, peel, remove strings and seeds and mash. Package, seal and freeze.
It is mid October here in Wisconsin. Is it too late for me to blanch my celery plants? They are pretty bitter. If it is too late, how can I reduce the bitterness?
By Sandra from Altoona, WI