Role of Blanching

• Blanching is a necessary pretreatment when drying most vegetables to preserve their flavor, texture and color, as well as ensure their safety. Blanching destroys enzymes present on carrots that would otherwise adversely affect flavor during storage, as well as helps destroy bacteria that can be potentially harmful even after drying. Blanching is also effective in relaxing the tissues in carrots, which allows for faster drying that protects their vitamins and vibrant color and enables them to be rehydrated faster.

Blanching Basics

• Of the two types of blanching -- water blanching and steam blanching -- water blanching is preferable for its ability to fully penetrate the carrots. Choose stovetop blanching over microwave blanching as well which can also create uneven heating. Use plain water or water with 1/4 teaspoon of citric acid per quart of water to further protect the carrot's color and act as an antimicrobial agent. Secure prepared carrots in cheesecloth or a mesh bag and lower them into the boiling water. Begin a timer when carrots are placed in the boiling water and set it for four minutes. Remove the carrots promptly when the time is up.

Quick Cooling

• After blanching, carrots must be quickly cooled to stop them from cooking fully. Fill a large bowl or a clean sink with ice and water and submerge the blanched carrots in it to quickly bring the carrot's temperature down. Because timing is important, plan ahead and have your ice bath ready before you blanch your carrots. Cool the carrots in the bath for at least the same amount of time that you blanched them so that they are cold to the touch.

Blanching Tips

• Blanching times are based on elevations of 3000 to 5000 feet. If you live outside of this range, your blanching time will be either shorter for lower elevations and longer for higher elevations. Do not overcrowd your blanching water with too many carrots so that it is not able to return to a boil quickly, as this will result in inaccurate blanching. If blanching a large amount of carrots at once, you will need to extend the blanching and cooling time to account for this.