During blanching, what temperature should the water never fall below between batches?

During blanching, it is crucial to maintain water at a temperature that effectively stops the enzymatic activity in vegetables and preserves their color, texture, and nutritional value. The recommended temperature for blanching water is typically between 190°F and 205°F. Maintaining water at or above 195°F ensures that the vegetables are blanched properly without allowing any enzymes to become active again, which could lead to deterioration in quality.

When the water temperature falls under this threshold, it may compromise the efficiency of the blanching process. Vegetables may not cook evenly, leading to undesirable changes in flavor and texture. Additionally, insufficient temperature can allow decreased effectiveness in killing off microorganisms, which can extend shelf life if the vegetables are to be frozen afterward. Thus, keeping the water temperature at or above 195°F during blanching is essential to achieve optimal results.