Blanching

Blanching vegetables kills microorganisms that contribute to food spoilage. It’s usually done before the vegetables are frozen, dried or canned, to help them keep longer. It also removes air in vegetables which are going to be canned. The time and temperature depends on the type of vegetable and size of the pieces. Don't over-blanch or you'll cook the vegetables and ruin the texture.

To blanch vegetables:

• Put them in boiling water for about two minutes, depending on the type and size
• Remove them from the boiling water and put them straight into ice water for about a minute to shock them

Dry them off and they're ready for freezing or canning.