Blanching and Shocking Green Vegetables

FREE RECIPE PREVIEW

Ingredients — preview

• 2 tablespoons coarse salt per quart of boiling water

Preparation — preview

1. Trim and cut items roughly same size for uniform blanching.
2. Fill a pot of sufficient size to hold the vegetables without crowding 2/3 full with water.
3. Add 2 tablespoons of coarse sea salt for each quart water.
4. Bring water to a boil over high heat and add items to be blanched to pot.
5. Don’t cover and don’t overcrowd; blanch in small batches to maintain water’s boil.