Most vegetables are prone to quick spoiling, but that doesn’t have to be the case if you turn to blanching. This cooking process will help veggies keep their quality for a longer time and is a great way to prepare them for freezing. But in order to make sure blanching does its trick, you will need to make sure you don’t repeat some of these common mistakes below.
Waiting Too Long to Blanche Veggies
Probably the most common mistake people make is that they wait for too long before blanching their veggies. Blanching will have the best effect if done as soon as possible, so make sure you do it immediately after harvest or after bringing the vegetables home from the market.
Not Preparing the Vegetables
If you want to have the best results, you need to have the best veggies for blanching. Don’t be lazy and take some time to prepare the vegetables before blanching. This includes rinsing and washing, discarding veggies that have already started to spoil, and removing unnecessary parts as you would do for cooking.
Failing to “Shock” the Veggies
For the blanching process to be complete, you not only need to boil the veggies but also to quickly cool them down. This is the best way to do it to immediately submerge them in an ice bath aka to “shock” them. This will stop the vegetables from overcooking and allow them to keep their quality at their peak.
