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Fifteen selected vegetables and fruits were processed by conventional procedures with modified blanching conditions. The texture of blanched and processed samples was determined. Low-Temperature-Long-Time (LTLT) blanching considerably increased the final firmness of sterilized carrot, endive and green bean samples, as well as pasteurized cherry samples. After screening experiments, green bean and endive were chosen for further research. Analysis of variance revealed that LTLT blanching treatments in a blanching solution containing calcium and zinc cation significantly affected the texture and color of processed green bean and endive. The blanching treatments were optimized to improve the texture and color of sterilized green bean and endive.