Vegetable Blanching Time Table

Feb 8, 2013 by

Often vegetables need to be blanched before freezing or canning. Here is a quick and simple guide for blanching common vegetables. Blanching vegetables helps preserve color and texture. After blanching vegetables in boiling water immerse immediately into cold water then drain. I often reuse the same water again and again. A large pasta type pot works great for blanching. You can submerse the vegetables into the pot already in the strainer. Allow approximately a gallon of water for a pound of vegetables. Vegetables will need to cool for the same time as they are blanched. read morePin...

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