MU Extension MU Extension       University of Missouri    ●    Columbia    ●    Kansas City       Rolla     ●    St. Louis

MissouriFamilies.org - Food Safety

 

Quick Answers

 

 

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

 

 


University of Missouri logo links to http://extension.missouri.edu

Site Administrator:
mofamweb@missouri.edu
Copyright  ADA  Equal Opportunity


MissouriFamilies is produced by the College of Human Environmental Sciences,
Extension Division, University of Missouri