Blanching is a must for most vegetables to be frozen. It slows or stops the enzyme action which can cause loss of flavor, color and texture. The blanching time is very important and varies with the vegetable and size. ... Overblanching causes loss of flavor, color, vitamins and minerals.

What happens if you do not blanch a vegetable before freezing it?

Blanching helps vegetables keep their vibrant colors and retain nutrients, and stops the enzymes that would otherwise lead to spoilage. Freezing vegetables without blanching them first results in faded or dulled coloring, as well as off flavors and textures.

What are the benefits of blanching before freezing?

Blanching helps to preserve the flavor, color and texture of fresh produce that's being frozen. Blanching helps slow the loss of vitamins. Blanching helps cleanse the surface of dirt and some bacteria.