Blanch

Name:
Blanch
Detailed information:
To immerse vegetables or fruits in either hot water (80–100C) or steam in preparation for cooking, freezing, or canning. The times and temperatures vary among processors; the higher the temperature, the shorter the time required. The operation loosens the skin or peel when present, tends to remove the color, and decreases the volume. It also causes some loss of nutrient value, especially vitamins.