Do you recommend blanching veggies before freezing?

I bought a large quantity of green beans and want to freeze some so they don't go bad. The farmer suggested blanching prior to freezing but everything I've read says that has more to do with making them taste better... is it worth the hassle for juicing?

I've never really heard of this before. But who knows, perhaps the farmer knows something we don't!

In the end, I don't think it will make much difference. Blanching is useful in killing some bad bacteria and even bugs. Thus vegetables like broccoli and cauliflower are two good examples of vegetables that benefit from blanching because the hot water kills things inside the florets. But for green beans, I just can't see much of a benefit.

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