Blanching is the
heating of fruit or vegetables for a short time with either steam
or water, and is an essential step before canning, drying or freezing
This heating process
is not meant to cook the food but to inactivate substances that would
otherwise adversely affect the nutrient content, colour, flavour or
texture during subsequent processing and storage.
of nutrients are lost in this process, in particular the water-soluble
vitamins B-l, B-2, C, niacin and folacin.