焯水时间计算器 — 公式
## 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.
### 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.
计算示例
2 lbs of green beans at sea level.
- Base blanching time = 3 minutes
- Altitude factor = 1 (sea level)
- Adjusted time = 3 x 1 = 3 minutes
- Water needed = 2 quarts
- Ice bath = 2 lbs of ice, blanch in ice water for 3 minutes.