We salt our pasta water because our pasta is unsalted, but why is our pasta unsalted?
The techniques of blanching and parboiling seem awfully similar. Are they the same?
Sometimes you get a bounty of tasty food that you want to preserve, but you don't want to take up all that freezer space and you've canned about as much as you're going to can. Do you buy a specialty machine to do that, or are there other options?