Blanching

Blanching is a cooking process where food, often vegetables or fruits, is briefly boiled or steamed and then quickly cooled in ice water. This method helps preserve the color, texture, and flavor, while also inactivating enzymes that cause spoilage. It’s commonly used before freezing to maintain quality and make the food easier to handle. Blanching can also loosen skins, making peeling easier, and can reduce microbial activity, extending shelf life. The quick cooling step stops the cooking process, preventing over-softening and preserving freshness.