In article ,
Griff wrote:
What does blanching actually achieve?

Seems over a bit quick to do much - 10 seconds or so.

It destroys some of the heat-sensitive enzymes, especially those
responsible for things like ripening, which can cause chemical
degneration even at freezing temperatures. It is probably not
very important with modern low temperatures, but was with the
much higher ones used half a century back.


Regards,
Nick Maclaren.