Question Statement:
Which of the following statements regarding the objectives and effects of blanching vegetables prior to freezing or canning is/are correct?
Options:
- (A) It inactivates enzymes responsible for off-flavor and discoloration during storage.
- (B) It expels intracellular respiratory gases from vegetable tissues, reducing can corrosion and internal headspace pressure.
- (C) It softens vegetable tissue structure to facilitate tighter container filling.
- (D) It completely sterilizes the food material, eliminating all bacterial endospores.