Blanching is a process where vegetables cook briefly in hot water or steam until they are partially cooked. It matters before freezing for many species, for instance broccoli, greens, beans, okra and asparagus Blanĉado stops enzymes that cause loss of taste, colour and texture. It cleans the surface of dirt and germs, brightens the color and slows vitamin loss.
All vegetables should be blanched and quickly cooled before freezing, drying or dehydrating to ensure safety and quality of the result.
How to Blanch Vegetables Before Freezing
Blanching happens in two steps. You cook the food briefly in hot water or steam. Later you put it quickly in iced water so that it does not cook through.
The time for blanĉado varies according to species of vegetables. It is key and depends on the vegetable and size of the bits. Too short blanĉado starts enzymes and is worse than none of it.
Too long blanĉado however destroys taste, colour, vitamin and minerals.
Free printable list helps to control the time for blanĉado of any vegetable that you want to freeze. It shows precise steps to prepare foods for blanĉado and freezing, with times according to species. The list describes both methods; hot water and steam, together with tips for every vegetable.
For home freezing the best way to heat vegetables is hot water.
Not every vegetable requires blanĉadon before freezing, but it a lot improves the quality for the most. Some foods preserve texture and taste quite well even frozen raw. Others, as meat, do not require blanĉadon before freezing.
For preservation by means of freezing or canning blanĉado is key for some vegetables, although not all suit for freezing.
Drying station with broad cloth on counter or table means to dry products entirely before packing and freezing. Staying humidity cause quality loss during freezing of vegetables. Pack vegetables in tins or cool bags, removing most of air.
Leave half-inch until one-and-half-inch free space according to type of tin. Label with date and freeze.
For faster freezing after blanĉado, spread vegetables single on cookie sheet before bag them. That method gives individual quickly frozen vegetables, which eases separation after freezing. Almost all vegetables last longer and taste better if you blanĉas them first.
The recommended times for blanĉado are key to reach best results from homegarden.