Blanching breaks down an enzyme and makes vegetables taste better, keep their color better, and keep their vitamins/minerals when frozen. You don't have to boil them very long so it should go quickly. I prefer placing my vegetables on a cookie sheet then bag them after they are frozen. This allows me to grab out just what I need for any particular meal. Cooking big globs of veges isn't as easy as just grabbing what I need. I do like my freezer corn to be frozen in a brine. I have to cook it in a skilet because of the bag size/shape. I have more waste this way. The only reason I do corn that way is that it is so yummy that way.
I am jealous you got any beans. We literally got a handful out of a bed that gave us gallons last year. We didn't get any freezer corn either.
Moms don't look at things like normal people.
Location: Dwelling in the state of Confusion - but just passing thru...
I'm so glad at finding this post, as I was getting ready to ask
the same thing. The beans had to replanted three(3) times this year because of the
drought and even so, only half the plants came up and are only now producing.
Went out last evening around 7 and came in an hour later with a full paper bag
and still didn't finish the second row!!! Have about 35 more feet to go today and then
need to get them processed and in the freezer for this winter.
Can someone provide the necessary steps, as I only vaguely
remember both my grandmother & mom doing it,
but they are no longer around to give advice?
*actum est de re publica*
"You can lead a liberal to the facts,
but you still can't make them think!.
Blanching veggies brings the enzyme action to a halt... but its not absolutely necessary, I dont always blanch everything and seem to have pretty good luck if I can get it in the freezer fairly quick after picking.
There are a lot of people who freeze beans without blanching. It works fine, especially with vacuum packing. The lack of oxygen inhibits the enzymatic activity that makes them turn yuck. We were in the same situation several years ago so did an internet search and found some people were doing it with good results.
Here's a couple of links I found just a few minutes ago on the subject:
I don't blanch anything not even corn...the first year we started our garden I did because the books said too. Next year I didnt because i just didnt have the time with all of our produce and havent had any problems. I am still eating green beans from two years ago. OTOH I also vacuum seal my stuff if i am freezing it.
Also for corn on the cob, this year I got a free box of the vacuum bags that you can microwave steam ..I love these--they are the best things for freezing corn on the cob. I buy them in bulk so I get the discount
I thought I'd give an update on my green beans.
I did not blanch them, just vacuum packed in bags and threw them in the freezer.
They are just fine, no difference at all between them and the beans I'd blanched in years past.
We had a bag just the other day and they are great.
What a time saver!