I canned and froze produce for years when I lived back in Ohio. Blanching and hot water bath canning both stop (kill) the enzymes. You may try lightly blanching (very briefly) or simply not blanching at all and check the results. Have not had much luck there--texture and taste just don't quite cut it.
Dehydrating just may be a viable option--there is the "Simply vegetable" company that sells dehydrated products at the health food store. If you have an abundance, sure worth a try. Please keep us posted what you try.
Nothing cooked tastes as good as raw feels...Author: SedonaSun
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