Freezing Garden Produce: Maximising Quality and Shelf Life

Blanching: Why It MattersMost vegetables require blanching before freezing — brief immersion in boiling water followed by immediate cooling in ice water. Blanching deactivates enzymes that continue working even at freezer temperatures, causing colour changes, texture degradation, and off-flavours during storage. Without blanching, most vegetables will be mushy, discoloured, or oddly flavoured within 2–3 months. Exceptions that do not require blanching: onions, capsicum, chillies, and herbs.B…