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When should you start to count blanching time?


Start to count blanching time as soon as the vegetable is lowered into the boiling water. Ideally, USDA is now recommending allowing water to return to boil before timing is started. This is not a safety, but a quality factor. Water should return quickly to a boiling state. Keep water boiling hard the whole time. If water takes a long time to return to a boil, you are probably blanching too large an amount per load, and vegetables will be over-blanched.                 

 

 

Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia
 

 

 

 

Last update: Tuesday, May 05, 2009

 

 


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