In article , Gary
writes

In the case of your beans or when a vegetable is ready all at the same time
and the excess has to be frozen,


We tend to eat as we go with ours but I always thought that you had to
'blanch' vegetables before freezing? If not it would save an awful lot
of time if I could just bung them in the freezer. What was the point of
blanching them? Does it really matter?

janet
--
Janet Tweedy
Dalmatian Telegraph
http://www.lancedal.demon.co.uk