exposure of the vegetables to boiling water or steam for a brief period
of time. Without blanching, the flavor in vegetables changes
Blanched vegetables when dried will have better color and flavor than
The brief heating also reduces the number of microorganisms on food and
enhances the color of green vegetables. Fruits are not blanched like
because the blanching process gives fruits a cooked flavor.
is counted as soon as the vegetable is immersed in vigorously boiling
Do not add so much food that the water stops boiling. The quality of
used to blanch the vegetables can have an effect on the texture of
vegetables. Very hard water can cause the toughening of vegetables,
as green beans. If you have problems with excessively tough green
check into the level of hardness in your water supply.
vegetable will be a bright color all the way through, when sliced with
a knife. If the center of the blanched vegetable remains the raw color,
the vegetable may need slightly more blanching.
in Boiling Water
as needed (or follow our instructions)
large kettle or vegetable blancher and bring it to a rolling boil. Use
1 gallon of water per pound of vegetables (approximately 2 cups of
or the perforated blancher insert containing vegetable in boiling
boil at top heat the required length of time (For blanching times
as you place the vegetable in water. The water should return to a boil
within one minute. If it takes longer to boil, vegetables will taste
You may use the same blanching water 2 or 3 times, just keep it at
level. Change the water if it becomes cloudy.
in kettle and bring to a rolling boil.
of vegetables in steaming basket over rapidly boiling water. If you
have steaming basket you can use loose cheese cloth bag.
vegetables required amount of time (For steaming time consult the time
If you have
you can use it for blanching but it will usually take longer to
heat-treat the food.
blanching are slightly less when you steam-blanch.