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Do I have to blanch?

post #1 of 8
Thread Starter 
Hey mamas!

It seems that we're getting gooseberries already on our newly acquired land, and the blackberry bushes are blooming gloriously, too. Got a preserving question for ya!

Last year, I bought really great locally grown corn and didn't blanch it before I cut it off the cob, stuck it into freezer bags, and froze it. It came out really well all winter long, no problems at all whatsoever to report.

So I'm wondering whether a person really needs to blanch stuff before freezing (I did rinse everything off in a sinkful of water with a sploosh of vinegar and dried well). And who knows anything about putting up gooseberries? Can I just wash, dry, and freeze my wild blackberries when they come? Can anyone recommend a good book about wild fruit plant care and fruit preservation?

TIA,
Tresa
post #2 of 8
You can freeze berries by setting them on a cookie sheet in the freezer until frozen (so they don't glom together), then putting them into a ziplock or freezer container for long-term storage (no blanching).
post #3 of 8
: I don't wash berries at all before they are cookie sheeted and frozen, makes em stick together too much and they are easy enough to wash before eating.
post #4 of 8
Okay, so I'm a little new to all of this...but what does it mean to blanch your corn before you freeze it?! We planted lots of sweet corn this year and now I'm paranoid. I had thought I'd be able to slice it off the cob and throw it in ziploc bags; is this not so?
post #5 of 8
Blanching is a quick dip in boiling water. You should be fine not doing it, or do an experiment - a batch blanched and one not, to see which way you like better.
post #6 of 8
gr8tfulmom--thanks!
post #7 of 8
Blanching isn't neccisary for all produce, but makes a positive difference for some. It's not usually used for fruits, but is usually used for vegetables. When you cook or freeze a fruit or vegetable, the cell walls break and the item softens. When you cook it, that softening is more controlled and the product doesn't become as mushy. Then you can freeze it without much further damage. But, fruits that have a huge water content don't blanch well - they turn to total mush and all their flavor escapes. Despite the texture loss in the freezer, they're better off just being frozen.
post #8 of 8
Quote:
Originally Posted by oneotamama
gr8tfulmom--thanks!
your welcome
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