Freezing

Can someone tell me if blanching first is really necessary for freezing vegetables? They never seem to taste the same when defrosted and they get left in the bottom of the freezer never to be eaten. If the vegetables are going to be consumed fairly quickly (ie. at least within 1 year if not 6 months) can they be frozen as they are, unblanched? I am talking mainly about french/runner beans, broad beans, etc. etc. I would be grateful for some advice.
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I don't blanch anything. We have just finished the runner beans from 2007 and just started freezing the 2009 crop.

 

That's good to know Larkshall. Do they taste fresher than if blanched? I'm just thinking about when the fridge gets too cold sometimes and things tend to freeze - and it goes soggy....wouldn't freezing without blanching have the same effect? May try blanching some beans, not blanching others - and see if there's a difference.

 

Thanks for that Larkshall. Do you freeze everything whole, not cut?

 

I never blanche Jeg and the veggies keep perfectly well. I open freeze on a tray then tip into a freezer bag.
I use frozen vegs from frozen - that avoids the sight of them looking limp.

 

Thanks again - what I wanted to hear!