Blanching is scalding vegetables in boiling water or steam for a short time. ... Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture. In addition, blanching removes some surface dirt and microorganisms, brightens color and helps slow vitamin losses.
What happens if I don't blanch vegetables?
Blanching helps vegetables keep their vibrant colors and retain nutrients, and stops the enzymes that would otherwise lead to spoilage. Freezing vegetables without blanching them first results in faded or dulled coloring, as well as off flavors and textures.
What are the benefits of blanching vegetables?
Here are a few reasons to blanch vegetables:
- Blanching helps to preserve the flavor, color and texture of fresh produce that's being frozen.
- Blanching helps slow the loss of vitamins.
- Blanching helps cleanse the surface of dirt and some bacteria.
