| why do you blanch vegetables before freezing? Is it really necessary? |
| When the water in food freezes, it stops much of the cellular activity that normally causes spoiling. But there are certain enzymes in vegetables that can continue their nefarious deeds in the quiet and dark of the freezer. Blanching ? either steaming or boiling the food briefly ? destroys the enzymes that cause the loss of nutritional value and flavor. It is necessary for all vegetables except onions and herbs. |
