On Jul 14, 12:04*am, NorthWet > wrote:
> On Jul 13, 1:33*pm, Anj > wrote:
>
>
>
> > Basically, this method is to slice, quarter, etc., your vegetable and
> > then put them in a triple thickness of brown paper sack (the freezer
> > kind or double lunch sacks) and toss the sack into the freezer. *I did
> > some reading on this and found that unblanched vegies will last up to
> > 6 months, but blanched will last up to a year. *That was news to me
> > because I'd ALWAYS blanched in the past.
>
> I'd hafta to voice some doubts on this method. I was inundated with
> waaay too many peas earlier this year. Once I realized I wouldn't be
> able to process them all before they went bad I washed several gallons
> and tossed them directly into the freezer. I thought it would only be
> for about a week ... that week has stretched into a month and I have
> 20 more gallons of cherries to dehydrate before I can get back to the
> peas. Anyway, tried some for dinner the other night. Yuck! They
> started out tasting wonderful and sweet and ended with a distinct
> vinegar taste. Serving with onions and a vinaigrette made it okay
> but ... I doubt you'll catch me trying to skip a step again ...
> Granted I didn't use this method but they didn't last a month for me
> either ....
>
> Camille

Your experience is what I'm concerned about. Without blanching the
enzymes keep ripening the vegies, even when they're frozen. BUT...
this site and article mentioned vegies by name, Hey, with all the
extra squash, if it doesn't work, well, the biggest loss will be our
time.

Thanks for the response, Camille!
Hugs,
Anj