Why Blanch?

Blanching vegetables changes them in a few ways. The process of briefly cooking the vegetables puts an end to certain enzyme actions that would lead to a loss of color, flavor and texture when the vegetables are stored or cooked in another way. Blanched vegetables have a more vibrant color than non-blanched vegetables. The process keeps foods from turning from green to brown when you are making a recipe. Blanching also helps veggies retain their nutritional quality and high vitamin levels, according to the National Center for Food Preservation.

How to Do It

Blanching might seem like a simple process, but it is a delicate balancing act. You don't want to cook the vegetables for too long or too short a time. If you overcook the vegetables, they will lose their color, texture and nutritional value. To blanch, bring a pot of water to a boil. Use 1 gallon of water for every pound of vegetables. Once the water is boiling, drop in the vegetables and wait for the water to return to a boil. The amount of time needed varies from vegetable to vegetable. Sturdy vegetables such as broccoli or potatoes need up to 5 minutes, while delicate greens need just a minute or two.

Give 'Em a Shock

Unless you are going to use the vegetables right away, you need to shock them right after blanching. If you don't, the vegetables will continue to cook and you'll have mushy, nutrient-depleted produce when it's time for you to use them. Shocking the vegetables means plunging them into a bowl of ice water immediately after removing them from the boiling water. Use 1 pound of ice in the water for every pound of veggies. During the shocking process, keep the temperature of the water cooler than 60 degrees Fahrenheit. Keep the vegetables in the cold water for the same amount of time you blanched them.

Storage Matters

Once blanched, you can keep the vegetables in the refrigerator for up to five days. If you won't need them for a week or longer, store them in the freezer. Drain them completely before you pack them away, or else they will form ice crystals when freezing. Store blanched vegetables in the refrigerator in a zip-top bag or in a plastic container with a tight lid. If you are going to freeze the vegetables, place them on a tray or baking sheet in a single layer. Freeze until they are chilled and firm, then package in freezer-safe containers or freezer bags. Label the bags or container so that you can recognize what is in each.