What causes a "freezer taste" in vegetables?
Except for green peppers and mature onions, vegetables maintain better quality during freezer storage if they are blanched. Blanching stops the action of enzymes which cause:
- off-flavors, "grassy" or "hay-like"
- loss of vitamin A and C
Vegetables frozen without blanching are safe to eat, but undesirable changes in flavor, texture and color will soon become apparent. Vegetables frozen raw should be used within a month or two to minimize these quality changes.
Source: MT Specialist notebook, p. F5
Last update: Tuesday, May 05, 2009