I’d say blanching is rather important, and it does help to preserve the vegetable. I’ve never tried it withot doing so. Check this site out.
Originally Posted by Turando
Thanks for the quick answer :) Is it possible to do it without blanching it? Does blanching help to preserve it? Just wondering :)
Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavor, color and texture.
Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. It also wilts or softens vegetables and makes them easier to pack.
Blanching time is crucial and varies with the vegetable and size. Underblanching stimulates the activity of enzymes and is worse than no blanching. Overblanching causes loss of flavor, color, vitamins and minerals. Follow recommended blanching times (pages 229-230).