Per NCHFP, yes. "Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavor, color and texture."

They give the required times for most any vegetable.

Dave

Here is a link that might be useful: NCHFP - Blanching Guidelines

So even if I only had a few I should blanch them, freeze them,and duh I just answered my own question, just add to the bag. Thanks, Dave, sometimes just thinking out loud(posting) helps.

There are a few recent Okra posts here, suggest that you do a search in the forum to find the info

Need a bit more clarification on this again. If I want to freeze peppers, bell, hot , chille, jalpeneos, etc. for use in the winter months for chille and Mexican dishes, do I need to blanch and freeze or can I chopped them and freeze?

Peppers and onions do not need blanching before freezing.

Whole - blanch. Chopped/sliced - you can but not needed.

Dave

I don't even blanch whole peppers. Dad loved stuffed peppers so I would cut the tops off green peppers, remove the seeds and freeze them on a cookie sheet, then stack them, one inside the other, for storage. Stuff 'em while still frozen and bake.

I will say that peppers get soft when frozen, so if you want them seeded, I do it first. It's a pain after they are soft.

Annie

Yes, peppers being very high in water content don't need to be blanched. I only blanch stuff that is dense and lower in water like peas, corn, and other things like broccoli and brussels sprouts. Peppers do get quite soft when frozen. I like to stuff them with raw hamburg mixed with partially cooked rice and spices. Then they get frozen and are ready for baking right out of the freezer.

Ok, it's kinda what I thought but again after discovering this site, I now like to check with those who have been doing this for years just to be sure. Thanks.