Blanching is a great cooking method to add to your toolkit, and it turns out that some veggies are actually better off that way. If you’ve heard about it but you’re not really sure how to do ...

To ensure your veggies remain as good as possible for as long as possible, you need to blanch them first. In her article about freezing carrots, professional home economist Getty Stewart explains ...

Tender green vegetables and blanching are best friends. Not only does a quick bath in hot water punch up the bright green color of veggies like green beans, asparagus, broccoli, and snap peas ...

Pea is another popular vegetable that people blanch and store for the off season. To blanch peas, boil water in a pot and add peas to it. Boil on high flame for 2-3 minutes.

Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen successfully. It slows or stops the enzyme action which can cause loss ...