Michigan State University Extension
Preserving Food Safely - 01600906
10/13/97
biological catalysts that facilitate chemical reactions in living tissue. If certain enzymes are not inactivated, they will cause color and flavor to deteriorate during drying and storage. Blanched vegetables, when dried, will have better flavor and color than unblanched ones. Blanch with boiling water or with steam. Water blanching usually results in greater loss of nutrients but it takes less time than steam blanching.
Steam Use a kettle with a tight fitting lid as a steaming container. Other equipment include a colander, wire basket, or sieve that will fit in the kettle. Add 1 1/2 to 2 inches of water to the steamer, and heat to boiling. Place the colander, basket, or sieve containing loosely packed vegetables into the steamer and leave until the vegetables are heated through and wilted. Test by cutting through a piece of food. If sufficiently blanched,the food should appear cooked (translucent) nearly to the center.
Water Use only enough water to cover the product. Bring the water to a boil and gradually stir in the vegetable. Re-use the water to blanch additional lots of the same vegetable, adding new water as necessary. Keep the lid on the kettle while blanching.