> I've been following this, just for my own interest, not because I grow
> enough to freeze anything. *But this fits right into what I know about
> blanching. *The enzymes "do something" unless they're deactivated by
> blanching.
>
> B/

Hi, Brian,

Maybe that's why there are only certain vegies recommended for this?
The enzymes continue the ripening process. I know there are some
vegies that I've harvested, cleaned and stuck in the freezer (bell
peppers for example) and they do well--in certain aspects. There are
other vegies I'd never dream of treating that way. AND... I wouldn't
do it with bell peppers unless I was only using them for seasoning as
they go really soft if they aren't blanched.

In this case, maybe it's the vegies that don't continue ripening at a
rapid rate that can be frozen without blanching? This thought just
crossed my mind and I'm throwing it out for comment. I haven't deeply
thought about it yet. *grin*

Hugs,
Anj