Why do we blanch vegetables before freezing

This is also the preferred method for freezing leafy green vegetables such as kale or collards. How to Blanch Vegetables Before Freezing Freezing is a great way to preserve fresh vegetables from a backyard garden or a local farmers' market when they are in season. See Article. Frozen vs Fresh Vegetables from a Nutritional Perspective Learn how fresh vegetables compare to their frozen counterparts in terms of nutrition.

Chart: Cooking Times for 30 Types of Beans Chart showing both pressure cooking and simmering times for your favorite legumes. Looking to upgrade your kitchen with a BPA-free ice cube tray? Check out these tips. Freezing Blueberries, With or Without Sugar. How to Freeze Bananas, Whole or Sliced. How to Freeze Mango for Smoothies. As living plants respire, they generate gases — mainly oxygen and carbon dioxide.

Some enzymes, for example, are responsible for the brown color that rapidly appears in cut peaches. Therefore, most vegetables are blanched prior to freezing. Other benefits of blanching include cleaning the surface of dirt and organisms, brightening the color and helping to slow the loss of vitamins. It also softens or wilts vegetables and makes them easier to pack. Barbara Brown, OSU Extension food specialist, identified the most recommended methods of blanching: water blanching and steam blanching.

For water blanching, use about a gallon of boiling water per pound of prepared vegetables. The longer an unblanched food is kept in the freezer, the lower its quality will be. Unblanched items should be used within 6 to 8 months of freezing. For more cooking and kitchen resources, check out these top-sellers from the Nutrition Education Store …. Save PDF. Nutrition Apron. Blanching vegetables before freezing them is critical to their quality, but not their safety.

Blanching is scalding vegetables in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water.

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. 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.