Question

Write three importances of blanching in canning.

Hint:

Blanching = short heat treatment before canning/freezing to preserve quality.

Answer 1

Step 1: Define blanching.
Blanching is a heat treatment (usually hot water or steam) given to fruits/vegetables before canning or freezing.
Step 2: Importance.
1. Inactivates enzymes – prevents spoilage and maintains color, flavor, and texture.
2. Reduces microbial load – kills many microorganisms present on the surface.
3. Improves product quality – softens tissues, reduces air, and helps in better filling in cans.
Step 3: Conclusion.
Thus, blanching is a crucial pre-processing step in canning.