Blanching fresh vegetables can be done for a number of reasons. Blanched vegetables are good as a side dish for a meal, to precook for sauteing and stir frying. It can also be apart of a process to freeze vegetables or for preserving.http://www.uga.edu/nchfp/how/freeze/blanching.html

The main reason for blanching before freezing or preserving is to kill any bacteria, and to stop any enzymes from deteriorating the vitamins and the flavor of the vegetables.http://www.ochef.com/617.htm Not all vegetables need to be blanched or are suitable for blanching. Vegetables that have the texture of onions and bell peppers do not need to be blanched. The texture will not crisp, but turn soft and to mush. Vegetables that have the texture of different squashes and potatoes need to be fully cooked (cannot be eaten partially cooked), and not just blanched before freezing, preserving, or eating during a meal. http://www.ochef.com/617.htm

Some vegetables have longer blanching times than others. Root vegetables such as carrots and parsnips have a harder texture and take longer to cook. They take about 3 minutes of blanching time. Green vegetables such as broccoli and brussle sprouts should be blanched until they are a bright green color. It usually takes about 3 to 4 minutes. It is optional to add salt for flavor. If you do add salt, add a generous amount. http://www.ochef.com/617.htm http://freeculinaryschool.com/the-basics-of-blanching/

There are a couple of ways to blanch vegetables: boiling in water, steaming, and in the microwave. It takes a little bit longer to blanch vegetables in the steamer compared to boiling, about 1/2 to 1 minute, for every minute of cooking time. Blanching vegetables in the microwave can take the same or a little bit more time than steaming. The brightness of the vegetables is the key sign to knowing when vegetables are done.http://www.ochef.com/617.htm http://freeculinaryschool.com/the-basics-of-blanching/ It is important to stop the cooking when done.http://www.homefamily.net/index.php?/categories/foodnutrition/freezing_fruit_and_vegetables/

• Using a large saucepan of boiling water is one of the common ways to blanch vegetables.

1. Plan how much, and which vegetables you will be blanching. Prepare by washing, trimming, and peeling the skin (important if preserving in cans or freezing). Add to vegetables into separate mixing bowls and set aside.
2. Find 1 or 2 large saucepans or stockpots. Fill with enough water to blanch all of the prepared vegetables, about 1 gallon for every pound of vegetables.http://www.uga.edu/nchfp/how/freeze/blanching.html
3. Bring water to a boil. Add 1 type of vegetable at a time (so the color is not affected), separately in small batches into the pot, do not over crowd. Cover with a lid.http://www.indiacurry.com/chutney/blanchingvegetables.htm
4. Water should begin to boil again within 1 minute.http://www.indiacurry.com/chutney/blanchingvegetables.htm
5. When the water starts to boil again, start timing. Cook according to the type of vegetable presently being blanched.http://www.indiacurry.com/chutney/blanchingvegetables.htm
6. Using a slotted spoon or a small basket, remove from the pot.
7. Place into a large bowl full of cold water and ice to stop the cooking. The temperature of the water should be about 60 F.http://www.uga.edu/nchfp/how/freeze/blanching.html http://www.ext.colostate.edu/pubs/foodnut/09330.html
8. Dry off the vegetables, especially if freezing or preserving.http://www.uga.edu/nchfp/how/freeze/blanching.html

• It takes a bit longer to blanch vegetables by steaming them, but it is a good way to keep the vitamins intact.http://www.ext.colostate.edu/pubs/foodnut/09330.html

1. Plan and select the vegetables you are planning to blanch for a meal, freezing, or preserving.
2. Wash and prepare all of the vegetables before beginning.
3. Find and fill a steamer with about 2 to 3 inches of water. Bring to a boil.http://tipnut.com/freeze-vegetables/
4. Add a single layer of vegetables to the steamer and cover with a lid. Cooking times vary according to the vegetable.
5. When done, place vegetables in a bowl of cold water and ice cubes to stop the cooking process. The temperature of the water should be about 60 F.http://www.ext.colostate.edu/pubs/foodnut/09330.html
6. Dry the vegetables, especially before freezing or preserving.http://www.uga.edu/nchfp/how/freeze/blanching.html

• Using the microwave to blanch vegetables can be easy, but it is not the most effective way to cook vegetables if you are going to freeze or preserve them. There can be a loss of vitamins, and the texture and color will not be the same compared to water or steam blanching. Only recommended for as a side dish or stir frying.http://www.uga.edu/nchfp/how/freeze/blanching.html

1. Select and prepare all chosen vegetables.
2. Find a microwavable container with a lid such as a casserole dish or a plastic container to blanch the vegetables in.
3. Add some water, about ½ cup to 2 cups of vegetables.http://www.homefamily.net/index.php?/categories/foodnutrition/freezing_fruit_and_vegetables/
4. Cover with a lid and microwave on high. The amount of time depends on the vegetable.http://www.homefamily.net/index.php?/categories/foodnutrition/freezing_fruit_and_vegetables/
5. Stop the microwave a couple of times to stir.
6. When finished, shock in a bowl of cold water and ice.
7. Dry and serve.