Poultry Talk Ontario (pto.ca)

If there is anyone else out there who blanches beans and greens....
On the inside rim of the pot, at the water level, after the blanching is done, there is a tough residue left on the pot. I can't find any info on the Internet regarding this.
Does anyone else get this? Or is it my water or something else?
A friend mentioned that it could be because I cut the beans and leafy greens before blanching. Another said that it is probably all those nasty enzymes collecting around the water's edge. Cleaning the pot with vinegar does not work; baking soda alone requires a lot of elbow grease.
So I found that baking soda + my special all-purpose cleaner works really well.
I just want to know if anyone else has this issue.

Have you tried those Mr. Clean magic eraser pads? They might work. Dollarama has the generic ones that work ok too, and are less expensive than the name brand. I don't blanch any greens, so I really don't know what could be causing the residue you describe, but I've had success using magic erasers on other "tough to remove" stuff.

The all-purpose cleaner that I use is environmentally friendly, biodegrades in 3 days, and is septic system safe.

I don't blanch either, everything goes right in the freezer...but, I have noticed a line of hard, dark deposit around the top of a pot whenever I boil most anything, including eggs and cobs of corn. I'm thinking it's my water.

I was also thinking it is the water.
Since moving here, I have also noticed that my cooking pots and their steam venting lids behave differently; when coming to a boil, or when boiling, the entire lid moves and water sputters out.

Do you have a water softener system? Is it work I g? I have very hard water and notice when my system is off....during a drought..... I get the same type of stuff on my pots when boiling water.

Kbr42 wrote: ↑

Wed Aug 22, 2018 8:50 am

Do you have a water softener system? Is it work I g? I have very hard water and notice when my system is off....during a drought..... I get the same type of stuff on my pots when boiling water.

Hmmm... Yes, we have a softener, and I will have to check with the system being on or off when blanching.

Yes we get that here, hard water line, I use that stainless steel washing pad. Don't get it from the dollar store those rust.Heres a picture of mine if you don't know what I mean. I struggled with those line too too until I found these.

kenya wrote: ↑

Thu Aug 23, 2018 10:30 am

Yes we get that here, hard water line, I use that stainless steel washing pad. Don't get it from the dollar store those rust.Heres a picture of mine if you don't know what I mean. I struggled with those line too too until I found these.
20180823_102738.jpg

I will keep that in mind. Thanks!

years later, I know... but when I blanch beans or boil my jars for pickling, I add a wee bit of vinegar in the water, and voila. No residue on jars/pans.