Posted 6/7/2021 10:44 (#9046352 - in reply to #9043016) Subject: Follow up
I guess I had enough question in my mind about reading here that I wanted to learn more. I contacted ISU extension nutrition by email. I don't think of extension first and perhaps I should have. Anyway, I was informed that blanching is not necessarily done for food safety but rather to stop enzymes that can lead to flavor and texture destruction. I may still try some just frozen and see how it turns out but it sounds as if food poisoning would not be the primary reason to stick with the traditional blanching / cooling process.
I may vacuum seal the non blanched product to see if that helps with flavor.
Thanks to all who replied.