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3 Bumps

Doesn't blanching your vegetables before freezing deplete some of the vitamin source of the vegetable?


Asked by marchar2002 at 6:17 PM on Aug. 23, 2010 in Home & Garden

Level 23 (15,694 Credits)
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Answers (7)
  • No, you only blanche them for a minute or two. This is to lock in the vitamins and freshness. Be sure to shock them in cold water immediately after blanching to stop the heat process.

    Answer by specialwingz at 6:19 PM on Aug. 23, 2010

  • Blanching even for a short period of time still causes the loss of some nutrients. To minimize nutrient loss, vegetables should be placed into ice water immediately after blanching.


    Answer by michiganmom116 at 6:34 PM on Aug. 23, 2010

  • If you don't they will gray and turn freezer burnt.

    Answer by lovinangels at 6:23 PM on Aug. 23, 2010

  • it depletes less than when you actually cook them. and like lovinangels said, they'll get freezer burnt.

    Answer by DarkFaery131 at 6:35 PM on Aug. 23, 2010

  • Just about any exposure to heat, light, water, and air will begin to deplete nutrients in vegetables and fruits. Freezing also depletes nutrients, which is why commercial producers use flash freezing (which we can't do at home with a typical home unit). The quicker the better.

    Just keep preparations as minimal as possible and use produce as quickly as possible when you get home from the store, whether you're eating it fresh or cooking it.

    Answer by barefootbooks at 6:38 PM on Aug. 23, 2010

  • i never heard of this before.ill bump

    Answer by mekarevell at 6:44 PM on Aug. 23, 2010

  • Vegetables are often blanched prior to freezing or canning. This helps preserve the food by slowing down or halting enzyme action that causes foods to break down, losing color, flavor, and nutritional value.

    Answer by WoodWitch at 9:39 PM on Aug. 23, 2010