Vegetable blanching: how long is too long?

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Typical blanch times and temperatures might be about 190° to 212°F for 1 to 10 minutes. One of the main reasons to blanch is to deactivate enzymes, natural compounds  which aid or initiate undesirable changes in vegetable color, texture, and flavor. If processor did not blanch vegetables prior to freezing, these enzymes would remain active even during storage and destroy product quality.

Authors: 
Diane M. Barrett
Publisher: 
American Vegetable Grower
Year: 
1994