I grew up with home canners and freezers. None of the food was blanched except tomaotes for tomato juice so the skin could be removed. Corn was frozen with most of the husk left on. Green beans okra. strawberries, onions, peppers, etc were frozen right out of the garden stems and all. Canning and freezing took hours so all unnecessary work for piles of food was not done until a batch was needed to cook.