Xref: kermit uk.rec.gardening:161835

The message
from " Jeanne Stockdale" contains these words:

PS I tried Alan's method of freezing (i.e. without blanching) and was
delighted that they remained crunchy and didn't go into the usual soggy
mess. But how long can you keep them frozen if not blanched?

I was under the impression that it was dangerous to freeze vegetables
without blanching them. Certain bacteria can multiply (slowly) in very
cold conditions. The word e-coli keeps popping up in me 'ed.

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