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Janet · 19-07-2013, 05:19 PM posted to uk.rec.gardening

In article ,
says...

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?

Just rinse them under a running tap, pat rhem dry on a clean tea towel,
spread out on a tray inside a plastic bag and freeze. As soon as they
are hard (couple of hours) tip them loose into a bag, suck the air out
and seal.

Janet.