One more chime-in for blanching. It's necessary to break-down enzymes in the vegetables designed to rot them, exposing the seeds. These enzymes, while slowed by the cold, are still at work in the freezer. They will turn the veggie to mush and probably contribute to the off-taste. I wouldn't blanch in salt water, however. Just blanch for a few minutes in boiling water, then ice-water bath to quickly cool them down. Vacuum seal with a straw and into the freezer.
I hadn't thought of drying zucchini chips. I'll have to give that a try.
-naysen
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