Why do we blanch veggies before freezing?
By Guy T.
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To stop the enzymes in the foods. Otherwise the food will continue to ripen and become mush.
I think the blanching breaks down the plant cells. Then the moisture in them does not freeze and burst, that changes the texture of the food.
Blanching slows or stops the action of enzymes which cause loss of flavor, color and texture. Blanching also cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins.
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