Freezing With or Without Blanching or Cooking?
I have been searching on the Harvest forum, and other canning, freezing and preserving forums, including the US Gov's. I can't seem to get a definitive answer from any of them. Some say blanch first, some say no, just clean and toss in the freezer, and then again, some say cook completely and then freeze! I would like to hear some of the ways our friends here process their garden produce. Right now, for me, it's green beans and summer squash. I have NEVER liked the strange rubbery taste of frozen green beans that are usually sold in stores.
PS: Soon it will be okra to freeze.
Thanks for any tips :)