Blanching veggies before freezing?

[tracey67]

To avoid going to the store the day before xmas, I just purchased everything I need for what I'm bringing. Most of it isn't that perishable, but I'm worried about the green beans. My experience with these is that they get mushy pretty quickly. DH suggested that I freeze them until Tuesday. I think I've read elsewhere that you should blanch vegetables before you freeze them. Is this correct? I'd also welcome any other advice on how to deal with this so that they don't go bad before Tuesday.

TIA
Tracey

[PnguinTrax]

Plunge food (usually vegetables and fruits) into boiling water briefly, then into cold water to stop the cooking process. Blanching is used to firm the flesh, to loosen skins (as with peaches and tomatoes) and to heighten and set color and flavor (as with vegetables before freezing).