The Need for Blanching Vegetables

Protect the flavor, color and texture of vegetables…

When freezing vegetables, many people want to save time by skipping the blanching process. Here are some important tips to help you maximize your efforts.

Blanching is the heating or scalding of vegetables in boiling water or steam, for a precise period of time. Blanching is an important step because it slows or stops the action of enzymes which cause loss of flavor, color, and texture in vegetable products. Blanching time is crucial and varies with the vegetable and its size. Under-blanching stimulates the activity of enzymes. This is worse than no blanching at all. Vegetables not blanched before freezing will still be safe to eat, but the color, flavor, and texture will be much less desirable.

Quick cooling important…

Cooling the vegetables quickly and thoroughly after blanching is also an important step. Cooling stops the cooking process that would otherwise cause loss of flavor, color, vitamins, and minerals in the vegetables. Vegetables should be cooled in ice or cold water. Allow them to remain in the water only the length of time they were blanched.

Another important step in successful freezing of fruits and vegetables is to quick freeze at 10° degrees Fahrenheit. If foods freeze slowly, large ice crystals form and rupture cell walls causing a soft mushy product. The quick freeze method will help cut down on the large ice crystal formation.

Most vegetables do not need to be thawed before cooking. You get a fresher tasting product, if it has not been thawed. Exceptions are corn on the cob and leafy greens which cook more evenly if partially thawed first. Serving fruit, just as it is thawing will also produce a better product.

For more information on the need for blanching vegetables contact your local county Extension office.