What is blanching?

Foods such as fruits and vegetables contain enzymes that dictate color and flavor changes. The activity of enzymes is temperature dependent.

This activity can be destroyed at boiling temperatures but still be active at extremely cold temperatures. For vegetables, blanching for a brief amount of time will inactivate these enzymes and result in a higher quality food.

Vegetables, in particular, are heat blanched with water or steam.

Blanching also will destroy surface microorganisms. The food also will slightly shrink for increased freezer storage. The length of time and blanching method depends on the vegetable. It is important to follow recommended blanching times. Overblanching will result in a cooked product that will lose flavor, color and nutrients. Underblanching will encourage enzyme activity. This can be worse than not blanching at all.

After blanching, the vegetable must be cooled quickly to stop the cooking process. Plunge into ice water for the same amount of time as blanching.

Microwave blanching does not save time or energy. Microwave ovens typically have hot spots which can result in uneven enzyme inactivation. Therefore, microwave blanching is not an effective method.

How do I keep fruit from browning?

As with vegetables, fruits also contain enzymes. These enzymes cause cut fruits such as pears, apricots, apples and peaches to turn brown when exposed to air. The enzymes also will cause a loss in vitamin C.

Instead of heat blanching, fruit is chemically treated to stop deterioration from enzymes. Ascorbic acid (vitamin C) is used either in its pure form or in a commercial mixture such as Fruit Fresh.

For proper use of commercial mixtures, follow package directions. Citric acid, lemon juice and sugar syrup alone are not as effective.

Fruits frozen whole, such as berries, do not require an ascorbic acid treatment. Steam blanching is an option for fruits used for cooking only.

Can artificial sweeteners be used to freeze fruit?

In general, fruits can be frozen without sugar. Adding sugar adds sweetness and helps maintain color and texture.

Artificial sweeteners can be used when freezing fruit. Simply follow the recommendations on the sweetener package to determine amount to use in place of sugar. Artificial sweeteners will not provide good color protection or a thick syrup to protect the texture.

If freezing fruit without any sweetener, it can be added when the fruit is thawed just before serving.

Can I use artificial sweeteners in making sweet pickles?

Sugar is used to make sweet pickles. Besides adding sweetness, sugar will plump the pickles and keep them firm. Always use white granulated sugar unless the recipe calls for brown sugar.

Until recently, the use of artificial sweeteners in making homemade pickles was not recommended. Some artificial sweeteners become bitter during storage or are not heat stable.

Since the introduction of Splenda as an alternative sweetener, many people have asked about using it in homemade pickles. Even though the manufacturer says Splenda can be used in equal amounts as sugar in some foods, this is not the case with pickles. Researchers at the University of Georgia found that only about half the amount of Splenda is needed to get a quality pickle. Therefore, they created a pickle recipe using Splenda. The recipe is:

Sweet Cucumber Pickles

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4 pounds cucumbers, medium-sized

4 cups cider vinegar (5 percent acidity)

1 cup water

3 cups Splenda

1 tablespoon canning salt

1 tablespoon mustard seed

1 tablespoon whole allspice

1 tablespoon celery seed

2 cinnamon sticks (optional)

Wash cucumbers. Slice 1/16-inch off blossom ends and discard. Slice cucumbers into 3/16 to 1/4 inch slices. Pour boiling water over the cucumber slices and let stand 5 to 10 minutes. Drain off the hot water and pour cold water over the cucumbers. Let cold water run continuously over the cucumber slices, or change water until cucumbers are cooled. Drain well.

Mix vinegar, 1 cup water, Splenda and seasonings. Bring to boil; place drained cucumber slices into the boiling liquid. Return to a boil. Pack hot cucumber slices into hot canning jars, leaving 1/2 inch headspace. Fill jars to 1/2 inch from top with boiling pickling liquid.

Placing cinnamon sticks in jars is optional. Remove air bubbles and re-adjust headspace if needed. Wipe jar rims. Adjust two-piece metal canning lids. Process 10 minutes in a Boiling Water Canner. Makes about 4 or 5 pint jars.

What foods should not be frozen?

Freezing is a convenient form of food preservation. There are some foods, however, that do not freeze well. Freezing does not improve foods. The water inside the food expands when frozen causing cell walls to rupture. When these foods thaw, the water will seep out and result in a softer product.

Here are some foods that should not be frozen:

• Leafy vegetables, cucumbers, celery and radishes. (Cucumbers and cabbage as part of a marinated slaw can be frozen.)
• Baked or boiled potatoes.
• Cooked pasta or rice.
• Cooked egg whites.
• Meringue.
• Icings made with egg whites.
• Cream, pudding or custard fillings.
• Milk-based sauces.
• Sour cream.
• Mayonnaise or dressings.
• Cream cheese or cottage cheese.
• Gelatin salads or desserts.
• Some fried foods.
• Deli salads and sandwich fillings.