The bansing process is one of the introductory processes in the process of preserving fruits and vegetables by freezing. Blanching can also be a great way of cooking to preserve the color and crispness of your vegetables. In vegetable blanching, fresh vegetables are briefly cooked and then cooled in a cold water bath before being prepared for freezing or serving. This cooling process helps stop the enzyme activity in vegetables which can eventually damage them, so that with the inactivation of enzymes the quality of vegetables can be maintained. You also want to blanch your vegetables? Check out the following steps..
Step
Method 1 of 4: Boiling Method (Using a Steamer)
Step 1. Wash and prepare the vegetables you want to blanch
Step 2. Pour 1 gallon of water into the pot
Step 3. Place the strainer or steamer container into the pan
Step 4. Bring to a boil
Step 5. Add 1 pound of vegetables
Make sure all the vegetables are put in the steamer in a single layer (not stacked). This is done so that the vegetables cook evenly.
Step 6. Cover the pot with a lid
Step 7. Bring the water back to a boil for 1 minute
Step 8. Blanch or boil the vegetables for a certain time
Step 9. Remove the blanched vegetables from the pan
Step 10. Immediately place the vegetables in ice water or in a clean sink filled with cold water
This process is called vegetable shocking.
Step 11. Drain
Step 12. Freeze
Most cooks freeze vegetables in a single layer in a freezer-resistant container and then place them in the freezer. This will make it easier for you to use frozen vegetables when the time comes.
Method 2 of 4: Boiling Method (No Steamer)
Step 1. Use plenty of water
Use 2.8 liters of water per 450 g of vegetables. There needs to be enough water to allow the vegetables to cook quickly; a little water will cause the vegetables to boil like stews which will cause them to become mushy and lose their color, texture, and nutritional content.
Step 2. Boil the vegetables without the lid on the pot
You can cover the pot while bringing the water to a boil, but during the blanching process, i.e. after the vegetables have been added to the water, it must be done without putting the lid on. Otherwise, you will trap the volatile acids released by the vegetables when they are boiled and this will cause the vegetables to become mushy and discolored.
Step 3. Keep the water on a high heat level
Using boiling water is important for keeping greens in tip-top shape. Vegetables should be cooked as quickly as possible and boiling water will allow this.
Step 4. Test for doneness as described below ("Blansing Tips")
Step 5. Serve immediately
Drain vegetables and serve. Do not let the vegetables sit too long or their freshness will deteriorate further as the vegetables are still "cooked" by the remaining heat. If you don't want to serve them right away, put the vegetables in the iced water, and serve cold or reheat later (as described above).
Method 3 of 4: Steaming Method
Step 1. Bring the water to a boil as before
Step 2. Add the vegetables to the top of the steamer as before
Step 3. Keep the steamer above the water level to allow the steam to cook the vegetables
Steaming vegetables will take about 1 1/2 times longer than using the boiling method.
Method 4 of 4: Blanching Tips
Step 1. Test for doneness
To check the doneness of vegetables cooked by blanching, use a slotted spoon to scoop a piece of vegetable from the pot to sample, and taste. If the texture is to your liking, the vegetables are ripe. As a general guide:
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Leafy vegetables like spinach - remove and drain as soon as the vegetables are no longer stiff
Blanch Vegetables Step 21Bullet1 -
Firm vegetables like broccoli - cook for up to 5 minutes, just long enough to soften the texture and enhance the flavour.
Blanch Vegetables Step 21Bullet2
Step 2. Use these general guidelines to help you estimate cooking times:
- Asparagus: 4 minutes for large stalks
- Beans: 3 minutes
- Broccoli: 3 minutes (boiled), 5 minutes (steamed)
- Brussels sprouts (Brussel Sprout): 5 minutes for a large size
- Carrots, small: 5 minutes
- Carrots, sliced: 3 minutes
- Corn, cobs: 11 minutes
- Corn, seeds: 4 minutes
- Peas: 1 1/2 minutes
- Fresh potatoes: 3 to 5 minutes
- Summer Squash (a type of pumpkin): 3 minutes
- Cabbage/cabbage: 30 seconds to 2 minutes
