Calculadora de Tempo de Branqueamento — Formula

How to Blanch Vegetables

Process

1. Bring a large pot of water to a rolling boil (1 quart per pound of vegetables). 2. Add vegetables and start timing when the water returns to a boil. 3. Blanch for the recommended time. 4. Immediately transfer to an ice bath for the same duration to stop cooking. 5. Drain well and proceed with freezing, dehydrating, or canning.

Why Blanch?

Blanching inactivates enzymes that cause loss of flavor, color, and texture during frozen storage. It also helps preserve vitamins and cleans the surface of the produce.

Altitude Adjustment

At higher elevations, add 15% time above 3,000 ft and 30% above 6,000 ft because water boils at a lower temperature.