Blanching + Shocking

Blanching is crucial in preserving many vegetables' color, flavor, and nutrients before storing or freezing.

The process is the same regardless of the food, with the only change being time.

*The best indicator of an adequately blanched veggie is the change of vibrancy. You can also pull a "tester" out, dunk it in your shock container, and taste for texture. Use the "fork tenderness" test with more significant-sized pieces.

The Process

  1. Wash and prep your produce - cut into equal-sized, smaller pieces if necessary.

  2. Bring your water to a rolling boil, then add salt (how much salt? "like the ocean". When in doubt, taste test)

  3. Once the water has returned to a rolling boil, carefully add your produce. (how much at once? Well, you don't want to "overwhelm" the pot, so only add as much as can cover the surface area of your blanching pot in a single layer). It's better to do multiple rounds than try to get it all done in one go.

  4. Set a timer for the minimum recommended blanching time and keep an eye on your pot

  5. Look for the signs of a well-blanched veggie (vibrant color,fork-tender).

  6. Transfer blanched vegetables out of the water and immediately into your prepared ice water bath.

  7. Stir to evenly cool vegetables.

  8. Once chilled (don't leave in longer than necessary), scoop out and drain in colander or strainer.

  9. Remove as much excess moisture as possible. (you can form into portioned balls by squeezing out water)

  10. Store. {If freezing -after shocking, lay vegetables in a single layer on a lined sheet tray and freeze. Once frozen - transfer into a freezer-safe container, label, and date (current + use-by).