Please explain to me about blanching. What difference does it make?

What an interesting question! Blanching is heating or scalding the vegetables or fruits in boiling water or steam for a short period of time. Blanching is recommended before freezing vegetables. By blanching vegetables or fruit we slow or stop the action of enzymes which cause loss of flavor, color and texture. Blanching also cleanses the surface of dirt and organisms, brightens the color. Blanching also softens vegetables to make them less tough.

If you want to preserve your vegetables or fruit in the freezer for longer we recommend  you to blanch them. The vegetables we buy at the supermarkets are blanched and this is why they are of such high quality. Click here to see where your frozen vegetables come from and to see them frozen within four hours of being harvested – frozen vegetables can be fresher than ‘fresh’ vegetables.

Thank you for your frozen food question. Click here to see where your frozen food comes from.

The New Ice Age Team