Blanching Vegetables Why and How (2053)

The blanching process heats vegetables in boiling water to inactivate naturally occurring enzymes that may cause undesirable changes during frozen storage. Changes include faster nutrient loss, toughening, and flavor and color loss.

The brief heating also reduces the number of microorganisms on food and enhances the color of green vegetables. Blanching also wilts vegetables like spinach and swiss chard so they pack better.

Blanching is simple. Place water in a large kettle or vegetable blancher and bring it to a rolling boil. You need a gallon of water for a pound of vegetables, or approximately 2 cups of prepared vegetables. Clean and cut vegetables as needed. Place them in a wire basket or the perforated blancher, insert and immerse in boiling water.

The water should return to a boil within one minute of adding vegetables. If it takes longer to boil, the vegetables will taste soggy. Start timing as soon as the water returns to a boil after adding vegetables. Keep the kettle covered during blanching.

Required blanching times vary among vegetables. Check an up-to-date freezing guidebook or contact your local cooperative extension office. 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 time in the blanching water.

As soon as the blanching time is up, remove the vegetables and immediately put them in ice and cold water. Chill them several minutes until they are completely cold, then drain well and package for freezing.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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