Why is blanching suggested for food to be frozen? For example, I looked up celery in a book on freezing stuff I have and it tells me to blasnch the celery for three minutes before freezing. Cool off, then bag and freeze. What does the blanching do? What would happen if I didn't bother to? Anyone know? TIA -- Untie the two knots to email me A trillion here, a trillion there, pretty soon you're talking real money.