BLANCHING VEGETABLES
The microwave can be used with limited success for blanching small quantities of
vegetables for the freezer. Because microwave heating is uneven, it is important
to stir or rotate the food and cook in a tightly covered container.
Timing is very important. Overcooking causes the vegetables to become mushy
and tough.
Too little cooking will not adequately destroy the enzymes. The temperature is also
important because the microwave must heat the vegetables evenly. Microwave ovens
have some unevenness in cooking pattern, but this can be overcome by stirring or
rearranging the vegetables halfway through the cooking time.
When blanching vegetables in the microwave, it is important to cook only small
batches at a time (not more than one pound). Blanching should be done in a covered glass casserole or microwave freezer bags.
It is recommended that 1-2 tablespoons water be added to the vegetables before
cooking. Microwave (high) 3-4 minutes per pound, stirring halfway through
cooking. Let stand one minute after cooking and then put blanched vegetables
immediately into cold water to cool. Drain and pack in moisture vapor-proof freezer
bags. Freeze immediately.
Note: Cooking times may vary but are usually half the cooking time of the same
fresh vegetable. Blanch vegetables to a temperature of 180°F.