Michigan State University Extension
Preserving Food Safely - 01600906
10/13/97

### BLANCHING Blanching is the process of heating vegetables sufficiently to inactivate enzymes. Enzymes are the

    biological
     catalysts that facilitate chemical reactions  in

    living
    tissue.  If certain enzymes are not inactivated, they

    will
    cause color and flavor to deteriorate during drying and

    storage.
     Blanched vegetables, when dried, will have  better

    flavor
      and   color than unblanched  ones.    Blanch   with

    boiling
     water   or  with steam.   Water  blanching  usually

    results
      in  greater loss of nutrients but it  takes   less

    time
    than steam blanching.

     Steam

     Use a  kettle  with a  tight  fitting lid  as  a  steaming

    container.
     Other equipment include a colander, wire basket,

    or
    sieve  that will  fit in  the  kettle.   Add  1 1/2  to 2

    inches
      of   water to  the steamer, and  heat  to  boiling.

    Place
     the  colander, basket, or  sieve  containing  loosely

    packed
     vegetables  into  the steamer and  leave  until  the

    vegetables
     are heated through and wilted.  Test by  cutting

    through
    a piece of food.  If sufficiently blanched,the  food

    should
    appear cooked (translucent) nearly to the center.

     Water

     Use  only  enough water to cover  the  product.  Bring the

    water
     to  a  boil  and  gradually  stir  in  the vegetable.

    Re-use
     the  water to  blanch  additional  lots  of the same

    vegetable,
     adding new water  as necessary.  Keep the lid on

    the
    kettle while blanching.

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