Foods are blanched in different ways for different purposes. When preparing a fruit or vegetable for cooking or canning, plunging it briefly into boiling water helps retain its flavor, color, and texture.
Another type of blanching loosens the skins of such foods as almonds and tomatoes so that you can skin them more easily. Put the food in a sieve or colander and pour boiling water over it.
Prior to freezing, vegetables should be blanched briefly in boiling water to destroy the enzymes that break down foods; after blanching, drop the vegetables into cold water to stop the cooking action.
Blanching is also used to remove a strong taste-the saltiness of meats like bacon, for example. Bring the food to a boil in water, boil 3 to 5 minutes, then drain the water.