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Can vegetables be blanched by steaming instead of by heating in boiling water?

Heating in steam is the recommended blanching method for a few vegetables (grated summer squash and sprouts). For broccoli, pumpkin, sweet potatoes and winter squash, both steaming and boiling are satisfactory methods. Steam blanching takes about 1 and 1/2 times longer than water blanching. Refer to GH 1503, "Freezing Vegetables," for specific times.                



Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia




Last update: Tuesday, May 05, 2009



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