How to Blanch Vegetables


| 8/7/2015 8:46:00 AM


Tags: Canning, Preserving, Tomatoes, Peaches, Cooking, Blanch, Candi Johns,

Candi JohnsTo "blanch" a vegetable means to dunk it into boiling water for a short time. Blanching is useful. It has a couple of benefits.

1. For Freezing – If you are preparing vegetables for freezing, blanching them first will help retain the flavor, color and texture.

2. For Peeling – If you are canning tomatoes (or peaches) and have 400 of them to peel, blanching will get the peels off in no time flat.

Blanching is your friend.

My children have always participated in the blanching process. If you have small children, or children who don't like getting splashed with really hot water – you should do the blanching without them.

We like to live on the edge around here, have giant teenagers and have learned how to get the hot water splashing to a minimum.

nebraskadave
8/11/2015 10:52:53 AM

Candi, this information came at just the right time. My tomatoes are starting to trickle in more and more each day. Great idea to X the bottom and core the top. I struggled with that in years past after blanching in the hot water. ***** Have a great blanching day.





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