Why do you blanch food before freezing it?
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.