Blanching helps to preserve vitamins, brightens colors, keeps vegetables from becoming tough. Generally speaking, hot water scalding is preferred because of its ease and speed, however, if your water is high in soluble iron salts, you may want to steam scald some vegetables to prevent discoloration. Scald no more than 1-1 1/2 pounds at a time. Blanching time differs with each vegetable; the correct times are given below. If you live over 4,000 feet above sea level, add 1 minute to times given.
Water Blanching (Scalding)
In large kettle, bring to boil 1 gallon water for each 1-1 1/2 pounds of vegetable to be placed in kettle. Lower vegetables in wire basket, colander or cheesecloth into water. Cover. Start timing immediately; keep heat on high. Remove from water promptly at end of scalding time. Change water every third or fourth batch.
Steam Blanching (Scalding)
Bring to boil 2-3 inches water in large saucepan. Use rack (trivet) to keep vegetables out of water. Lower vegetables in wire basket, colander or cheesecloth onto rack. Cover. Start timing when steam comes freely around cover. Remove from rack immediately at end of scalding time. Not recommended for leafy vegetables.