Blanching is the scalding of vegetables in boiling water or steam. Blanching slows or stops the action of enzymes. Up until harvest time, enzymes cause vegetables to grow and mature. If vegetables are not blanched, or blanching is not long enough, the enzymes continue to be active during frozen storage causing off-colours, off-flavours and toughening. Blanching time is crucial and varies with the vegetable and size of the pieces to be frozen. Under-blanching speeds up the activity of enzymes and is worse than no blanching. Over-blanching causes loss of flavour, colour, vitamins and minerals.
Blanch broccoli for 3 minutes (or blanch with steam for 5 minutes) before freezing. Freeze in small amounts is better that freezing in a big lump.
Just about every food can be frozen. Freezing foods is one great way to store foods. Fresh vegetables and fruits are not easy to freeze. You must blanch these foods first before freezing.
You blanch it then vac-pack it.
yes, blanch them first in boiling water for a few seconds before freezing
Yes. It's also best to blanch it in hot water first too.
To boil or to blanch before refreshing
No, they won't hurt you. In fact, some people freeze green beans without blanching them first.
Yes you can
Corn does not need to be blanched before freezing. The excess liquid in it will cause the corn to expan upon freezing and then wrinkle more when defrosted. The caveat to all of this is that you do need to cook the corn thoroughly at a high enough temperature to kill any bacteria no matter which path you choose to take.