Normally, the kidneys filter the blood, removing harmful waste products and excess fluid and turning these into urine to be passed out of the body. It often involves diverting blood to a machine to be cleaned. Harrison, Ph.D., Extension Foods Specialists.Dialysis is a procedure to remove waste products and excess fluid from the blood when the kidneys stop working properly. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. This document was extracted from "So Easy to Preserve", 6th ed. *blanching times are for water blanching unless otherwise indicated. (ears blanched before cutting corn from cob) Extra moisture can cause a loss of quality when vegetables are frozen. Cooling vegetables should take the same amount of time as blanching.ĭrain vegetables thoroughly after cooling. If ice is used, about one pound of ice for each pound of vegetable is needed. Change water frequently or use cold running water or ice water. To cool, plunge the basket of vegetables immediately into a large quantity of cold water, 60✯ or below. CoolingĪs soon as blanching is complete, vegetables should be cooled quickly and thoroughly to stop the cooking process. Microwave blanching will not save time or energy. Those choosing to run the risk of low quality vegetables by microwave blanching should be sure to work in small quantities, using the directions for their specific microwave oven. This could result in off-flavors and loss of texture and color. Microwave blanching may not be effective, since research shows that some enzymes may not be inactivated. See steam blanching times recommended for the vegetables listed below. Start counting steaming time as soon as the lid is on. Put the vegetables in the basket in a single layer so that steam reaches all parts quickly. Put an inch or two of water in the pot and bring the water to a boil. To steam, use a pot with a tight lid and a basket that holds the food at least three inches above the bottom of the pot. Steam blanching takes about 1½ times longer than water blanching. For broccoli, pumpkin, sweet potatoes and winter squash, both steaming and boiling are satisfactory methods. Heating in steam is recommended for a few vegetables. Keep heat high for the time given in the directions for the vegetable you are freezing. Start counting blanching time as soon as the water returns to a boil. The water should return to boiling within 1 minute, or you are using too much vegetable for the amount of boiling water.
Put the vegetable in a blanching basket and lower into vigorously boiling water. Use one gallon water per pound of prepared vegetables. Use a blancher which has a blanching basket and cover, or fit a wire basket into a large pot with a lid.
Water Blanchingįor home freezing, the most satisfactory way to heat all vegetables is in boiling water. Follow recommended blanching times (pages 229-230). Overblanching causes loss of flavor, color, vitamins and minerals. Underblanching stimulates the activity of enzymes and is worse than no blanching. It also wilts or softens vegetables and makes them easier to pack.īlanching time is crucial and varies with the vegetable and size. It stops enzyme actions which can cause loss of flavor, color and texture.īlanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen.
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