If water is used for cooling, it should be as cold as possible )n order to reduce the immersion time. Otherwise, color, flavor, and nutrients will be lost. Blanchfortherecommendedtimesinthechartbelow, Overblanchingcausesloss of nutrients, flavor and color. On the other hand, underb[anching stimulates enzyme activity, which is worse than no blanching, The blanching water may be reused for the same product. Be sure to keep the water at the proper level.
Blanching Chart for Vegetables
* To preserve natural color, soak for 5 minutes in a solution of 1 teaspoon ascorbic acid and I quart water before b(anching. 9
