Collection search - Why Blanch?

Record information – Brief

1

Why Blanch?

Item number (ISN):

562744

Hierarchical level:

Item (Accession level)

Item number (ISN):

562744

Type of material:

Sound recordings

Found in:

Archives / Film, Video and Sound

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Record information – Details

Fonds/collection:

CANADA. AGRICULTURE CANADA

Accession:

1978-0095

Media:

Sound

Release date:

1974-08 ?

Production company:

Information Services of Agriculture Canada

Production credit:

reporter, Barbara Haire

Description:

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"You're planning to freeze garden vegetables this year. If this is the first attempt, you might be puzzled by one term in the freezing instructions - ""blanch"". Even people experienced with the freezing process are often curious about the reason why vegetables must be blanched. In the blanching process a small quantity of vegetables are placed in a cheesecloth bag and are submerged in a large kettle of boiling water for a specified time. Cut green beans, for instance, should be blanched for 3 minutes, while peas require 2 minutes. As soon as this time is up, the vegetables are plunged into ice water or held under cold running water until they're thoroughly chilled. Then they just need to be dried and packaged. You may ask why this process is necessary? Vegetables contain a very tiny amount of fat - so tiny that it hardly affects the caloric count. But it's important. During frozen storage, certain enzymes in unblanched vegetables have the opportunity of coming in contact with the fat. When this occurs an off-odor and off-flavor develops, the vegetable discolors, and there's a loss of nutritional value. Blanching inactivates or destroys the enzymes responsible for this deterioration. Are nutrients lost during the blanching process? Yes, there is some loss of water soluble vitamins such as vitamin C. However, losses of this vitamin could be greater during the deterioration process occurring in unblanched vegetables. You can keep the vitamin loss to a minimum by keeping the cut surface area of the vegetables small. For example diced carrots will lose more nutrients than small whole carrots. For maximum quality, flavor, texture and nutritional value, always blanch your vegetables before freezing them. <1mn 59s>"

Language:

English

Notes:

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1. Description based on script.

Detailed holdings information:

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Vault ISN:

935988

Format:

SOUND

Location number:

1978-0095/1017

Number of items:

1

Kind of sound:

R/R

Made from:

DEPOSIT

Status:

ORIG
Ordering and viewing options

Conditions of access:

Open

GENCAT identity number:

GAD 0FD063

Restrictions on consultation:

~No Restrictions / Pas de restrictions

Reproduction access:

With written permission of Copyright Owner / Avec la permission écrite du détenteur des droits d'auteur

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