Blanching involves briefly immersing vegetables in boiling water, followed by an immediate transfer to ice water to halt the cooking process. This technique is a common practice used to prepare produce for freezing or further cooking, and helps to preserve color, texture, and nutrients. For example, one might subject a batch of garden-fresh vegetables to this process before freezing them for later use.
The practice extends the shelf life of vegetables by deactivating enzymes that cause deterioration. It also brightens their color and softens their texture, enhancing their visual appeal and making them easier to incorporate into various dishes. Historically, this preservation method has been employed to maintain food quality over extended periods, especially before widespread refrigeration.
