if I am going to cut up fresh squash and green beans do I have to blanch them if I intend to use a vaccum sealer and freeze them right away after washing and cuting then up?
It is recommended to blanch vegetables prior to freezing in order to slow or stop the action of enzymes that cause loss of flavor, color, and texture. Blanching your squash and green beans will cleanse their surface, brighten their color, and decrease the loss of vitamins. Blanching can also help to wilt or soften vegetables, making them easier to pack. There is a great deal of information on blanching vegetables for freezing on the National Center for Home Food Preservation website, at http://www.uga.edu/nchfp/.