Ing Bioquimico

Blanching
For freezing and canning

Blanching
• Scalding vegetables in boiling water or steam for a short time stops enzyme actions which can cause loss of flavor, color and texture. • Blanchingcleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. It also wilts or softens vegetables and makes them easier to pack.

• Blanching time is crucialand varies with the vegetable and size. • Under-blanching stimulates the activity of enzymes and is worse than no blanching. • Over-blanching causes loss of flavor, color, vitamins and mineralsWater blanching
• Use a blancher which has a blanching basket and cover, or fit a wire basket into a large pot with a lid. • Use one gallon water per pound of prepared vegetables. • Put the vegetable ina blanching basket and lower into vigorously boiling water.

• Place a lid on the blancher. The water should return to boiling within 1 minute, or you are using too much vegetable for the amountof boiling water. • Start counting blanching time as soon as the water returns to a boil. • Keep heat high for the time given in the directions for the vegetable.

Steam blanching
• Heating insteam is recommended for a few vegetables. For broccoli, pumpkin, sweet potatoes and winter squash, both steaming and boiling are satisfactory methods. Steam blanching takes about 1! times longer thanwater blanching.

• To steam, use a pot with a tight lid and a basket that holds the food at least three inches above the bottom of the pot. Put an inch or two of water in the pot and bring the waterto a boil. • Put the vegetables in the basket in a single layer so that steam reaches all parts quickly. Cover the pot and keep heat high. Start counting steaming time as soon as the lid is on.Microwave blanching
• Microwave blanching may not be effective, since research shows that some enzymes may not be inactivated. • This could result in off-flavors and loss of texture and color. •...