Blanching is the broiling of vegetable in steam or hot water. The main purpose of blanching is to preserve the colors of the vegetables even after freezing for long time. Generally the enzymes cause vegetables to loose their colors, tightness and flavor during frozen storage. Blanching process is used to avoid that.

Main advantages of Blanching:
Kills the enzymes action even during freezing.
Preserves the color and flavor for long time even after freezing.
Kills other spoilage organs.
Makes the dish colorful and attractive.

How to blanche vegetables:

There are two methods of blanching.

1. Water Blanching
2. Steam Blanching.

The actual process is same for both methods. In water blanching you use water in a large kettle size container. In steam blanching you use steamer or deep pot like pasta container containing a mesh basket.

Step1: take two to three cups of water for one cup of vegetable pieces in a large kettle or multi steamer or pasta container that contains sieve inside.

Step2: let the water boil thoroughly.

Step3: Hand down vegetables in the boiling water and cover the lid.

Step4: every vegetable has its own blanching time. So boil till blanching time is reached.

Step5: once the blanching time is reached , quickly remove the vegetables from the steamer or broiler, drain them and lower them in a separate container that contain cool water.

Step6: let all vegetables sink thoroughly in the water. Other wise add extra cold water till all vegetables are completely sunk.

Step 7: cooling time and blanching time are same.

Step 8: again drain them thoroughly and then freeze.

Important Note:
Every vegetable has its own blanching time depending upon shape and size. For example the water blanching time for broccoli is 2 minutes, where as for carrot it is 3 minutes.
Never exceed the blanching time. Over blanching causes the vegetables to loose their vitamins, nutritional facts , minerals , odor , color and taste.

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