If you omit this step, or inadequately blanch vegetables, they will have poor flavor and color. You can blanch in steam or in hot water. Water blanching is quicker, but may leach out some color and nutrients. After foods are dried, allow 30 minutes to one hour cooling time to prevent condensation. However, too long a cooling period allows moisture from the air to re-enter the food.
Proper storage prevents insects and rodents from eating the food.
It also keeps moisture out and saves valuable nutrients. Glass jars, metal cans or boxes with tight fitting lids, or vapor-proof freezer cartons make good containers. Using new lids on glass jars prevents insect contamination, but it is not necessary to heat process the jars. If new lids are available, use a pressure sensitive tape or a clean one-inch strip of cloth that is still warm after being dipped in paraffin. These methods keep insects out.