Why You Should Blanch Vegetables Before Freezing

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Buying vegetables in bulk is a good way to save on vegetables that are already cheap (or not so cheap). Even at home you can find too many good things. these you Head to the freezer.

but not Ginger or tomatoPlacing raw vegetables such as carrots and broccoli in a plastic bag and putting them in an ice box is not it that way It can adversely affect the flavor, texture and even color of vegetables.To keep vegetables fresh It must first be blanched for as long as possible.

of her article Getty Stewart, a professional home economist, explains freezing carrots by blanching them more effectively than freezing them on their own to stop the enzymatic action (which “ages” carrots). increase.

Like most vegetables, carrots contain enzymes that continue to age in the refrigerator after harvest. The aging process does not stop even at low temperatures. even at temperatures below freezing. To stop enzymes and preserve flavor, color, texture and nutrient loss, you need to: boil the vegetablesBefore freezing root vegetables such as carrots. Luckily, blanching is pretty easy.

blanching teeth Super easy. All you have to do is cook the vegetables briefly in boiling water or steam, then immerse them in an ice bath to stop the cooking process. Enzymatic action that can lead to

However, timing matters.according to National Home Food Preservation Centerover and under branching can pose their own set of problems.

Blanching time is very important and varies by vegetable and size. .

Luckily, they have a handy branch time chart you can refer to to avoid either of these dreadful fates ( this page). After the vegetables have been boiled in unsalted water for the appropriate amount of time, place them in an ice bath until blanched and dry completely using a clean kitchen towel or salad spinner. Arrange on a baking sheet or platter, freezing before transferring to long-term storage bags.Most blanched vegetables can be stored in the freezer for up to 1 year It can be cooked directly from frozen without thawing (blanching actually reduces cooking time).

Why You Should Blanch Vegetables Before Freezing

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