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Blanching
Vegetables
Blanching
is the
exposure of the vegetables to boiling water or steam for a brief period
of time. Without blanching, the flavor in vegetables changes
noticeably.
Blanched vegetables when dried will have better color and flavor than
unblanched.
The brief heating also reduces the number of microorganisms on food and
enhances the color of green vegetables. Fruits are not blanched like
vegetables
because the blanching process gives fruits a cooked flavor.
The blanching
time
is counted as soon as the vegetable is immersed in vigorously boiling
water.
Do not add so much food that the water stops boiling. The quality of
water
used to blanch the vegetables can have an effect on the texture of
certain
vegetables. Very hard water can cause the toughening of vegetables,
such
as green beans. If you have problems with excessively tough green
beans,
check into the level of hardness in your water supply.
A properly
blanched
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.
To
Blanch Vegetables
in Boiling Water
Clean and
cut vegetables
as needed (or follow our instructions)
Place water
in a
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
prepared
vegetables).
Bring water
to rolling
boil.
Immerse
wire basket
or the perforated blancher insert containing vegetable in boiling
water.
Cover
kettle and
boil at top heat the required length of time (For blanching times
consult
the time
table).
Begin
counting time
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
soggy.
You may use the same blanching water 2 or 3 times, just keep it at
required
level. Change the water if it becomes cloudy.
Drain the
vegetables
thoroughly.
To
Blanch Vegetables
in Steam
Put 1 inch of
water
in kettle and bring to a rolling boil.
Suspend a
thin layer
of vegetables in steaming basket over rapidly boiling water. If you
don't
have steaming basket you can use loose cheese cloth bag.
Cover and
steam blanch
vegetables required amount of time (For steaming time consult the time
table).
Remove from
steamer.
If you have
a steamer,
you can use it for blanching but it will usually take longer to
adequately
heat-treat the food.
Nutrient
losses from
blanching are slightly less when you steam-blanch.
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