How to Blanch Vegetables

Reader Contribution by Candi Johns
Published on August 7, 2015
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To “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.

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