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Washington Post

How to blanch fresh produce to preserve flavor, color and texture

We love fresh, seasonal produce for its superb flavor and vibrant color, especially during the summer. But these prized traits are fleeting. This is where blanching can come in to save the day, helping to keep those fruits and vegetables at their best to enjoy now or months later. Think of the technique like flash-boiling: Bring a pot of water to a rapid boil, season it with salt, briefly submerge the produce, then plunge said produce in an ice bath to stop the cooking process. Once it has cooled, dry the produce and enjoy it, or store it in a number of ways.