I found this online. At the end of this document are tables which tell you how long to blanch veggies for long term freezer storage. My granny seemed to know this without looking at a table but we aint as smart as they is. http://www.aldeer.com/images/blanching%20file.pdf

That also works for grilling vegetables. I blanch asparagus, okra, carrots and broccoli before grilling.

We tried the grilled okra last summer.
Got to have lots more of it this summer.
Grilled sweet corn and okra.
Bought a new grille, and veggie pan. Didnt hardley turn the indoor stove on all summer.
CC

I know an old man that never blanched his peas or beans. He would shell them and put them in a pillow case unwashed. He would tie the pillow case up and put it in the freezer. When he got ready to cook some he would untie the pillow case and scoop out what he needed to cook. He washed them and cooked them up and I promise you they were as good or better than peas/beans that were blanched.

I can see that working because peas/beans freeze dry really well. blanching is more for things like peppers or other veggies that spoil easily and don't dry well.

I don't blanch okra, I place it on a pan, put it in the freezer for a day. Take it out and vaccum seal it. lasts forever.

I don't blanch peas green beans or okra. I even tested by blanching some and not blanching others and I couldn't tell the difference.

I like to Blanche my peas......it gets rid of the enzyme surrounding them to help with germination. Unblanched it makes for a bigger scum layer when boiling.

My dad doesn't blanche peas and used to freeze them in pillow cases. Didn't seem to hurt the peas doing it like that but of course never stayed frozen that way but for a year.

I prefer to Blanche and get most of the air out for peas.

Didn't see this till I posted. Lol, sounds like my dad and grandmother.

I put lots in the freezer and have for years. Used to blanch everything but don't blanch anything any longer. I vacuum seal everything but nothing stays in the freezer long...not over a year anyway. If I have not used it before the next garden season I start sharing with friends, making soups and stews.

I put corn on the cob up in the shuck and cover it with something..bag, pillowcase or piece of cloth...just a little cover. Pull it out of the freezer as we need it and it tastes like it just came form the garden.

Since the vacuum seal came out, it made freezer work mighty easy!!

I love cooking Cajun food at home which usually calls for the trinity (onion, bell pepper, celery). I only use 1 stalk of celery and usually wind up throwing the rest away because it wilts before I make another pot of gumbo. Can you freeze celery? I didn't see it on the list.

Sugar, you can freeze the trinity!! All together, so you don't have a lot of chopping the next go round when you cook!! If you have a vacuum seal that would be best.

If you blanch and freeze squash, is it worth a flip fried after thawing?

Bless your heart. That's what I needed to know. Gracias.

From what I've read, no. Freezing causes the cells of water in the squash to burst. You can't tell it until you thaw it out. When it thaws, the squash is extra watery and very squishy. Everything I read suggests that frozen squash was best used for recipes where it would be cooked, not fried.

That's kind of what I figured. Thanks

If you vacuum seal squash, it is not as squishy as when it is not. That is the way I put it up and I have fried it with success; the secret is to only turn it once so it does not fall apart.