Tag: blanching

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Colorado Broccoli

Broccoli has been cultivated for 2,000 years and may have evolved from wild cabbage on the continent of Europe. Broccoli is a cool season vegetable crop that can yield over an extended period of time if properly grown and harvested. Like most fresh produce from the Brassicaceae family, broccoli florets […]

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Freezing Vegetables

by P. Kendall * (1/13) Quick Facts… The quality of frozen vegetables depends on the quality of the fresh produce. Blanching and prompt cooling are essential in preparing most vegetables, except herbs and green peppers, for freezing. Blanch vegetables by placing them in boiling water or steam. There are two basic packing […]

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Drying Vegetables

by P. Kendall, P. DiPersio and J. Sofos* (11/12) Quick Facts… Successful drying depends on heat, air dryness and air circulation. Select vegetables to be dried at peak flavor and quality. Blanch vegetables before drying to stop enzyme action and enhance destruction of microorganisms. Package dried foods in tightly sealed containers […]