Sorry, not exactly a gardening question. I have a lot
of mange tout maturing, and will need to (probably)
freeze them. Looking around, many people say,blanch,
dip in cold water them freeze, usually with the rider
that they are not as crisp/crunchy as fresh ones. And
of course the usual "Elf & softy" warnings about
enzymes and bacteria.

A few other say the freeze them direct, but no
comments as to resultant taste etc.

What does anyone here do?




--
Roger T

700 ft up in Mid-Wales