Blanching of fruits and vegetables is done before…

• Blanching is a process of briefly immersing fruits and vegetables in boiling water followed by rapid cooling in ice water. This is done before canning to:
Inactivate Enzymes: Blanching halts enzyme activity that would otherwise lead to loss of flavor, color, and texture during storage.
Reduce Microbial Load: The brief heat treatment helps to reduce the number of microorganisms on the surface of the produce.
Preserve Color and Flavor: Blanching can help to preserve the bright color and fresh flavor of fruits and vegetables.
Soften Tissues: For some vegetables, blanching can help to soften them slightly, making them easier to pack into jars.

🛑 Additional Information:::
Blanching is a heat-moist type of cooking method that is done prior to freezing or canning.
Firstly the fruits & vegetables are kept in boiling water for some time, then they are passed through the cold running water (shock treatment) to halt the cooking process.
It helps to reduce the loss of nutrient quality over time.
Most commonly blanched foods are Spinach, Beans & Broccol

• The main purposes of blanching are:
To inactivate the enzymes like lipoxygenase, polyphenol oxidase, polygalacturonase, and chlorophyllase that cause loss of flavour, texture and colour of the food.
To softens vegetables and makes them easier to pack.
To destroy microorganisms on the surface of the vegetables and help to retard loss of vitamins.
To remove the trapped air in the plant tissues before canning.
Different foods require different time duration & temperatures for blanching. Over blanching of food may result in loss of nutrients and aroma.