Save Your Vegtables with Blanching

Save your Vegtables with Blanching
by Caitlin Iverson

Do not let perfectly good produce go to waste! If your eyes were bigger than your stomach at the grocery store or farmers market this week what better way to preserve your vegetables than blanching. This is also another option for bulk items from your CSA.

What is Blanching?
Blanching preserves the color texture and flavor of your vegetables by means of plunging them into boiling water for a short time seconds to a few minutes) and then into ice water. This process breaks down enzymes in the vegetables which allows them to keep longer.  Blanching can even brighten the color of vegetables. For those with texture issues from fully cooked vegetables, blanching softens the texture while maintaining the crisp essence.

Benefits of Blanching:
* Perfect for veggie platters and crudités
* Preserve bulk vegetables in the freezer after blanching
* Enhance salad dressings and sautés blanched veggies more readily take up flavors

How to Blanch your Vegetables!
1.As with any preparation step 1 ~ Wash your vegetables
 2.If you are freezing immediately, cut them to size suitable for freezing
 3.Bring water in a large pot to boil  (optional add a small amount of salt in order to increase the boiling point)
 4.While water heats fill a medium bowl with Ice Cold Water
 5.Add a small amount of veggies at a time to boiling water
 6.Tip: keep the water boiling even after adding the veggies and boil
 until they start to soften ~ never hurts to test one!
 7.Strain the Vegetables
 8.Plunge them into ice cold water
 9.Once cool (should take about as long as time in boiling water), Strain
 10.If you are going to freeze them, don't forget to label the date
 (after a year they are not so yummy)
 11.If you would like to serve them warm - reheat them in any desirable fashion (just make sure you merely heat and not overcook!)

 Blanching time will vary depending on the vegetable and the size

Great Vegtables to Blanch:
Asparagus, Beets, Carrotts, Kale, Green Beans, Brussel Sprouts, Broccoli, Couliflower, Zucchini and more!
Last Updated on Friday, 24 September 2010 10:48
 
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