This is a description of a cooking method called “pressure blanching.” It involves placing food in a pressure saucepan with a small amount of water and the vent open. The food is then blanched in the pressure saucepan, which requires about one and a half times longer than blanching in boiling water. This method is used to quickly and evenly cook foods that require blanching, such as vegetables or fruits. The high pressure inside the saucepan helps to penetrate the food and reduce cooking time.