What is the minimum temperature the water must be prior to blanching?

The minimum temperature that water must reach prior to blanching is critical for effectively halting the enzymatic processes in vegetables. Blanching involves briefly boiling vegetables and then rapidly cooling them in ice water. This process helps preserve the color, texture, and nutritional value of the vegetables.

Water should be at a rolling boil, typically around 212 F at sea level, to ensure that the vegetables are heated quickly and uniformly. This high temperature effectively inactivates enzymes that can cause loss of flavor, color, and texture during storage. Given that the goal is to ensure the vegetables are blanched properly without cooking them through, the correct temperature just before blanching is indeed around 202 F. This allows for effective blanching while still being slightly below the boiling point, ensuring a consistent heat application.

This temperature choice balances heating efficiency and method effectiveness, making it ideal for preparing vegetables for freezing while maintaining their quality.