Blanching also weakens the structure of vegetables rendering them softer than fresh, this is beneficial for canning vegetables where the air in vegetables needs to be minimal.
This is beneficial for canning vegetables, a process wherein the air in vegetables needs to be minimal. Blanching also weakens the structure of vegetables, rendering them softer than fresh.
Blanching also weakens the structure of vegetables, rendering them softer than fresh. This is beneficial for canning vegetables, a process wherein the air in vegetables needs to be minimal.
Blanching also weakens the structure of vegetables, rendering them softer than fresh. This is beneficial for canning vegetables, a process wherein the air in vegetables needs to be minimal.