I am interested to know what blanching means and what kinds of foods this is good for. Thanks. --iVillager njenn55
To blanch: simply plunge food (usually vegetables and fruits) into boiling waters briefly, then into cold water to stop the cooking process. It loosens the skin (as with peaches and tomatoes) so it peels easily and also sets the color and flavor (as with veggies) before freezing.
Holly Clegg is the author of Meals on the Move: Rush Hour Recipes.