Do You Have To Par Boil Veg Before Freezing?
Do You Have To Par Boil Veg Before Freezing? 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. Underblanching stimulates the activity of enzymes and is worse than no blanching. Overblanching causes loss of flavor, color, vitamins and