The Benefits of Blanching

There are many benefits to blanching vegetables, especially before dehydrating. The process of blanching is boiling vegetables in water, then transferring to a cold ice bath. There are different lengths of time for blanching based on each vegetable or component. This is very important to know when beginning the process.

Of the many reasons to blanch, it deters food spoiling processes caused by enzymes present in the vegetables. It stops the enzymatic process by heating to a high temperature then putting it into a cold temperature. This keeps the food integrity in place.

Blanching also helps to preserve the flavor and the nutrients of the vegetables. This also protects the color and texture. You will get a healthy and bright option to add to diets and meals. The importance of blanching before dehydrating is that it locks the vegetables in the best state prior to being mixed with proteins; while softening the vegetables which can make them easier to blend. It also opens the skin of the vegetables to allow for a more even dehydration process.

We always make sure to blanch before going to the dehydration process in order to maintain the highest quality of products and lock in as much nutrition as possible. It also eases the dehydration process so that we are able to monitor closely how the process is working in real time. We began the process of dehydrating when making the treats after research we had done shows that the blanching will give a higher quality, more balanced, and consistent product. Retaining the nutrients from the vegetables was the highest of orders when creating the treats and blanching will ensure that we are able to lock in the healthiness.

The blanching process also cleanses the surface of dirt, mold, bacteria, and other organisms. The extra layer of cleanliness is worth it in itself! Vegetables should always be washed before usage, the blanching of vegetables adds that extra protection!