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cause the vegetables to ripen, and if net stopped, become overripe and ret. Heat will destroy enzymes, and that is the main reason we blanch.- There are other reasons too. Blanching helps reduce bulk in greens, removes the objectionable raw taste of some products, removes oxygen which also can cause spoilage, sets the color, and helps to remove some vegetale skins.
Blanching is done in boiling water for a specified time. The times vary for different vegetables. The vegetables are placed in boiling water, and the water brought back to a boil as soon as possible. It should not take longer than one minute. Use about one pound of vegetables per gallon of water, or one pound of leafy vegetables per two gallons of water. Start counting the time from the moment the water begins to boil again. Time the blanch ex. actly and remove from the water.
After blanching, the food must be cooled quickly. This is very important. After removing them from the boiling water, plunge the Vegetables into a water bath to which ice has been added. Use ice if at all possible, but if you do not have it, use the coldest water you can obtain. Leave the vegetables in this cold water for as long a time as you blanched it. Make sure it is thoroughly cooled before you remove and package it.
If you follow these^,rulefli cer«r fully you will have beter frozen ' foods. Blanching times for different vegetables are listed in the bulletins “Home Freezing of Fruits and Vegetables” and “Instructions on Processing for Community Frozen-Food Locker Plants,” available from the Extension Service, VPL
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