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I've read numerous articles on the procedure to peel, blanch then bag and store potatoes in a freezer. The procedure states to bring a big pot of water to boil than put in the potatoes and blanch 3-5 minutes. Of course when you drop in potatoes the temperature of the pot goes down. So do you start your 3-5 minute timer for blanching after the pot with the potatoes start boiling again or do you start timing 3-5 minutes as soon as you put the potatoes in?

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If the temperature drops, you are doing it wrong. The whole point of blanching is to bring up the temperature of the vegetables up very quickly. This means

  • slice your vegetables small
  • use a very large pot
  • blanch in small portions

A 1:10 ratio is typical, so if you use a 5 liter pot, you can blanch in 500 g portions. Put your vegetables into a strainer. Submerge the strainer in the water (which should be at a roiling boil), start the clock immediately (the water should only need several seconds to get back to full boil) and when ready, plunge into iced water to stop cooking immediately.

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