In addition, blanching removes some surface dirt and microorganisms, brightens color and helps slow vitamin losses. It also wilts greens and softens some vegetables broccoli, asparagus and makes them easier to pack.
It is critical to use the correct blanching time for the vegetable and size see table below. Under-blanching stimulates enzyme activity and thus is worse than no blanching.
Over-blanching leads to partial cooking and causes loss of flavor, color, vitamins and minerals. For home freezing, the most satisfactory way to blanch all vegetables is in boiling water. General instructions for water blanching follow:. Use a blancher with a blanching basket and cover, or fit a wire basket into a large pot with a lid. If you have a hard time removing it, you can put it in the microwave for 2 minutes to soften.
Try all kernels and be sure that they are firm. Be sure to remove all bad kernels or soft parts. Rinse it and dry it on the kitchen towel. To cook the corn easier, you may need a bigger pot, depending on the quantity. Be sure to leave ears of corn enough space not to touch the pot, but to float. Cook 4 to 5 ears of corn maximally in one pot at the same time. The time of blanching depends on your personal preference.
Salt can make it rubbery for using after and make soggy kernels. The corn can be cooked from 3 to 5 minutes in the boiling water or 20 minutes maximally if you want it to be ready for use.
After you have removed it, drain the water excess and leave it at room temperature to cool down. Use the plastic bag for the freezer to store the ears and remove all air from them. Planning to freeze corn? Be sure to blanch it first!
Blanching corn helps improve the texture and color during freezing. Blanching is a process in which vegetables are lowered into boiling water for a specific time.
The vegetables are subsequently dropped into ice water to quickly cool, then dried and placed in freezer containers.
To steam, use a pot with a tight lid and a basket that holds the food at least three inches above the bottom of the pot. Put an inch or two of water in the pot and bring the water to a boil.
Put the vegetables in the basket in a single layer so that steam reaches all parts quickly. Cover the pot and keep heat high. Start counting steaming time as soon as the lid is on. Tips on blanching for the best quality frozen vegetables. Blanching time is crucial and varies with the vegetable and size. Under-blanching stimulates the activity of enzymes, proteins that cause changes in color, texture, flavor and nutrients, and is worse than not blanching at all.
Over-blanching causes loss of flavor, color, vitamins and minerals. Follow these blanching tips for high quality frozen vegetables:.
While most vegetables should be blanched prior to freezing, there are some exceptions: peppers do not need a blanching step, and some items such as potatoes are better prepared by par-cooking in an oven, rather than blanching, prior to freezing. Fruits do not need to be blanched heat treated prior to freezing. The items that you freeze without blanching may look and taste bad, but omitting the blanching step is not a direct cause of foodborne illness.
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