french beans

Yorkie...can you tell me why it's necessary to blanch before freezing? Is it to kill bugs or soften the pods?
What effect will NOT blanching have?

"To blanch or not to blanch?" that is the question!! 

              We froze some FB quite by accident as Mrs L put a big bag full at the back of the larder fridge that has been turned up high for the summer. Result was = frozen beans by accidentally!!!

Although they were only frozen solid for a day or two the taste was not impaired and the colour as good as when they were picked. (We have turned the dial down in the fridge!!) 

So.... to blanch or not to blanch?  (Mind you the answer may well already be on here somewhere..... Perhaps I should have searched first before mentioning it?) 

Why blanch?

From the Site's Storing the Surplus page:
Blanching destroys certain enzymes and bacteria whilst helping to preserve the colour, texture and flavour of the food. It also helps retain vitamin C.

Food can be frozen for a few weeks without blanching, but if you want longer storage then you should blanch 

sorry to regenerate this thread but my beans seem to have stopped producing, is there anything i can do or is this normal?

cheers

      So.... to blanch or not to blanch?  (Mind you the answer may well already be on here somewhere..... Perhaps I should have searched first before mentioning it?) 

I never blanch anything and they freeze fine and taste fine defrosted, never had anything go off or poison me. If there's any bacteria on there it's not likely they'll survive being boiled alive when I cook them. What always strikes me as a bit illogical is that veg need to be blanched before freezing, but not fruit.