The general wisdom for blanching vegetables is to boil them in a large volume of water, always with salt, and then shock them in ice water. Just before blanching the vegetables, add couple of tablespoons of salt to the boiling water. Salt helps to maintain color and improve flavor, but it may be omitted if you wish. Add the vegetables to the pot in small batches so that the water continues to boil.



Do I salt blanching water?

Just before blanching the vegetables, add couple of tablespoons of salt to the boiling water. Salt helps to maintain color and improve flavor, but it may be omitted if you wish. Add the vegetables to the pot in small batches so that the water continues to boil.

How much salt do I add to water to blanch?

So, how much salt should you add to your blanching water? It’s really a personal preference, but start with one tablespoon of salt per gallon of water and then go from there.

Do you salt the water when blanching green beans?

Blanching Green Beans Tips and Notes

For tasty blanched vegetables, always cook them in salted boiling water. Blanched green beans are a great addition to any homemade crudité platter.

What are the steps in blanching?

To blanch, food is briefly immersed in boiling water (often just a minute or two), followed by an ice bath to rapidly cool off the food. Blanching is used both by home cooks and in industrial food processing.

Why do you put salt in blanching water?

Most recipes will call for adding salt to the blanching water. It not only contributes flavor to the vegetables but also results in less of the foods’ sugars and salts leaching into the water.

Should blanching water be saltier than pasta water?

No, really salt the water; it should be saltier than pasta water. Think of the blanch water as a brine. You want about 1½ cups of kosher salt per gallon of water. Okay, I know what you’re thinking…but trust me on this one. The high salt-to-water ratio actually prevents the vegetables’ natural sugars and salts from leaching into the blanching water.

How much salt do you put in water to Blanch vegetables?

The more water you use, the faster your vegetables will cook, and the lower your chances of over-cooking will be. Third, salt the water. No, really salt the water; it should be saltier than pasta water. Think of the blanch water as a brine. You want about 1½ cups of kosher salt per gallon of water.

What is blanching and how do you do it?

Blanching is used both in cooking and in preparing vegetables and fruits for preservation. When you blanch a food for the right amount of time you help maintain flavor, color, texture, and nutritional value before canning or freezing.