Among foods, vegetables occupy an important place in human nutrition. Vegetables provide the vitamins, minerals and essential amino acids. Vegetables are the part of daily balanced diet of the people. There has been remarkable increase in the production and productivity of vegetables in the recent years. The increased production and productivity sometimes, results in loss of market price in particular time of production. The farmers are deprived of remunerative prices of vegetable. Increased production during peak season can be preserved in the form of steeping which can be utilized during off season. Presently increased shelf life of foods is being attained either by steeping with preservatives or by blanching followed by steeping with preservatives, which are very simple processes of preservation. This book covered the optimization of the blanching treatments, standardization of the steeping formulation suitable for steeping preservation and assessment of the qualities of different vegetables.