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Freezing Quinces - to blanche or not to blanche?

NollieNollie Posts: 7,529
in Fruit & veg
I guess this is pretty similar to freezing apples..

We have a glut and want to freeze some for future quince tarte tatin (delicious!) as well as make some membrillo.

Most sources say peel, core, slice then freeze straightaway. Some say you need to blanche the slices for a few minutes, cool and dry on paper towels before freezing. 

Who is right? Anyone done either method and did it work out ok?
Mountainous Northern Catalunya, Spain. Hot summers, cold winters.

Posts

  • bertrand-mabelbertrand-mabel Posts: 2,697
    I have blanched and then cooled and then into the freezer. I have also made spiced quinces (peeled, cored and sliced and blanched. Then add what ever spices you have and add syrup. Keeps for ages). Great to see someone else making membrillo. Still have some from 2 years ago! Still OK.
    Have also made quince wine when we have had a glut ...like you this year.
    Quince jam is great as well.
  • Joyce GoldenlilyJoyce Goldenlily Posts: 2,933
    I do not think there is a hard and fast method to freezing quince. It is more of a personal choice. If I had any quince to freeze I would not bother to blanche them, but I do not blanche my tomatoes or apples when freezing, however, I do blanche sliced runner beans before freezing.
  • NollieNollie Posts: 7,529
    @bertrand-mabel and @Joyce Goldenlily thanks for your replies. Well as that’s one vote to blanche and one to not, hmm.. do I need a casting vote?!

    I really like the idea of them spiced and jarred in syrup too, bertrand-mabel, that would make a nice gift for friends.
    Mountainous Northern Catalunya, Spain. Hot summers, cold winters.
  • TopbirdTopbird Posts: 8,355
    I've frozen without blanching - they were fine.

    They're so hard to cut that they're not the easiest of fruit to deal with - but there's nothing else quite like them is there?
    Heaven is ... sitting in the garden with a G&T and a cat while watching the sun go down
  • Joyce GoldenlilyJoyce Goldenlily Posts: 2,933
    Blanching sterilizes food and helps to prevent browning.

    My main reason for not branching is time. It takes such a long time to blanche in small batches, as one is supposed to do, to bring the water up to temperature each time, then cool down rapidly with iced water which I do not have, then drain and dry before putting them into bags/containers before putting them in the freezer, after moving everything around to make room. 
    Each to his own.
    Good luck and enjoy. I have quince envy as my tree almost died this year during the heatwave so no fruit for me this year.
  • NollieNollie Posts: 7,529
    Totally, @Topbird, such a unique flavour.

    We had ours on a permanent slow drip so had the most fruit ever despite temps of 41c, Joyce.

    I don’t suppose one would notice a bit of browning once cooked,  so decision made, thanks again all, will go ahead and freeze without blanching, it does sound a bit of a pain!
    Mountainous Northern Catalunya, Spain. Hot summers, cold winters.
  • bertrand-mabelbertrand-mabel Posts: 2,697
    Also when I have been peeling, coring and cutting I have put the segments into water with lemon to stop browning until I have enough to blanch.
  • NollieNollie Posts: 7,529
    Done now, sans blanche, but yes did rub slices with a bit of 🍋 

    Cheers all.
    Mountainous Northern Catalunya, Spain. Hot summers, cold winters.
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