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Show BLANCHING IN STEAM Recent tests definitely prove that blanching vegetables in steam saves more essential vitamins than blanching in boiling water, Mrs. Julia Kiene, Director of Westing-house Westing-house Home Economics Institute reports. Blanching in steam is a comparatively simple process. Put about one inch of water in the bottom bot-tom of a deep utensil and bring to a brisk boil.., Place vegetable to be blanched in a wire basket or colander. Place that in the utensil containing the rapidly boiling water, wa-ter, cover tightly and steam. Steam for five minutes when canning or preparing vegetables for a quick freeze locker; when dehydrating or brining, steam until vegetable feels soft but isn't completely cooked. n |