Blanching vegetables before freezing often unnecessary

One always reads that one must blanch most vegetables before freezing, i. place in boiling water for about 2 minutes. This is to ensure that the vegetables can be processed crunchy after thawing, and above all, the color retains.

However, my experience shows that this is often completely unnecessary! Just noticed again when I had a large amount of vegetable fry, which I could not use up all at once.

Since I have so far had no experience, I have searched the Internet and read on each page only, I must blanch the vegetable fritters before freezing necessarily. But why?


I then cut the vegetables into small rolls and just frozen like that. Result: great.

Now I always take a small portion, e.g. for minced meat sauces and the frozen hot peppers look and taste like fresh, without any previous blanching.

The same thing works without blanching very well with: Kale, Chinese cabbage, carrots, leek, celery, broccoli, cauliflower.

How to preserve peppers - Dehydrating and freezing methods | March 2024