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2.1.3 What's this blanching stuff, anyway?




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

2.1.3 What's this blanching stuff, anyway?

Blanching is plunging your item(s) in boiling water for a short amount
of time (30 sec to 5 min, check your recipe), cooling the items quickly,
then drying off the items. You don't cook the item, but you kill off the
surface bugs and you destroy several important enzymes that brown and
degrade foods.

 

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previous page: 2.1.2 So what foods can be frozen well?
  
page up: Food Preserving FAQ
  
next page: 2.1.4 How do I freeze (your item here), and how long can I reasonably expect it to keep?