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COUNTR Y
JOURNAL Sill mm >*) ■iiiiiHu By: Nancy B. Secrist, Ext. Agent. BLANCHING IN A MICROWAVE OVEN There are several sources of directions for blanching vegetables for freezing in a microwave oven. These timetables are based on sensory evaluations of products, usually after a short period of storage. No research has been done to determine whether or not enzymes which cause changes in color, flavor, and texture during storage are inactivated by the process. There’s no health hazard from under or overblanching so persons may experiment if they choose. General rules for blanching in the microwave include: 1. Use only the amount of vegetable and water specified. 2. Use a covered container. 3. Cook at HIGH for the minimum time specified, stirring after half the time has elapsed. 4. Check after minimum cooking time - vegetables should be evenly heated with bright color throughout. If not, continue cooking for maximum time. ■">. Plunge into ice water at once and thoroughly chill
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