Water Blanch
& Steam Blanch
|
| Vegetables |
Preparation |
Recommended
Storage Time &
Temperature |
|
| Beans, Snap |
Water blanch - 3-4 minutes.
Steam blanch - 4-6 minutes.
|
70 °
F
3-4 months |
60 °
F
4-6 months |
|
| Beets |
Steam blanch until almost tender. |
3-4 months |
4-6 months |
|
| Carrots |
Water blanch - 3 minutes
Steam blanch - 4 minutes.
|
4-6 months |
6-8 months |
|
| Celery |
Water blanch - 1 minute. |
1-2 months |
2-4 months |
|
| Corn |
Steam blanch
Cut kernels from cob after blanching and then dry whole ears of
corn 3 minutes. |
3-4 months |
4-6 months |
|
| Tomatoes |
Dip in boiling water to loosen skins. Slice crosswise
1/4-inch thick
slices and then dry. |
2-3 months |
3-4 months |
|
| Potatoes |
Blanch 5 minutes over water containing 1 teaspoon
sodium bisulfite
per cup of water until translucent but firm. Rinse to remove gelled
starch
and dry. |
2-4 months |
4-6 months |
|
| Peas |
Water blanch - 2 minutes.
Steam blanch - 3 minutes. |
3-4 months |
4-6 months |
|
| Peppers and Pimentoes |
No Blanching required. |
6-8 months |
8-12
months |
|
| Onions |
No blanching required. |
2-4 months |
4-6 months |
| Mushrooms* |
No blanching required. |
1-2 months |
2-4 months |
|
| * |
Warning. The
toxins of poisonous mushrooms are not destroyed by drying or
cooking. |
