Blanching Vegetables
One of our customers had asked how to blanch Swiss Chard for a special diet she is on. Blanching is a critical step for all vegetables being stored for more than one month, with one exception: those vegetables being used solely for their flavor, such as green onions, herbs and hot peppers, do not need to be blanched. Blanching is necessary in order to cleanse the produce of any remaining dirt and to kill any microorganisms. It also brightens the color, helps retain vitamins and reduces the action of enzymes that can destroy the fresh flavor of the produce when frozen for longer than the first month. As you can see, blanching is a most important step in freezing vegetables and must be done very carefully, but that does not mean it is difficult to do. On the contrary, it is actually very simple. First, wash, drain and prepare vegetables as you would normally for cooking, such as trimming ends and chopping into the size you would use in your recipes. I would recommend using 1 gal
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