Blanching vegetables is part of the preservation process when freezing vegetables. Fresh vegetables are briefly cooked and then chilled in a cold water bath before they are frozen. This process helps stop enzyme growth thereby preserving food quality. Blanching is part of preserving vegetables when planning to use freezer preservation.
Boiling Water Method
Step 1
Wash and prepare vegetables as appropriate for the selected vegetable.
Step 2
Pour 1 gallon of water into a blancher or large pot.
Step 3
Add a steamer basket to the pot.
Step 4
Bring to a rolling boil.
Step 5
Add 1 pound of vegetables.
Make sure all the vegetables are put into the basket in a single layer. This is done for even cooking.
Step 6
Cover with a lid.
Step 7
Bring the water back to a boil within 1 minute.
Step 8
Blanch for specified time.
Step 9
Remove blanched vegetables from boiling water.
Step 10
Immediately place vegetables in ice cold water or in clean sink with running cold water. This is called shocking the vegetables.
Step 11
Drain.
Step 12
Freeze. Most cooks freeze vegetables in a single layer and then place in a freezer container. This makes it easier to use what you need when it comes time to use the frozen vegetable.
Steam Method
- Bring water to a boil as directed.
- Add vegetables to a steamer basket as directed.
- Keep the basket above the water to allow the steam to cook the vegetables. Steaming vegetables will take about 1 1/2 times longer to cook than when using the boiling water method.
Blanching Time Chart
- Asparagus, 4 minutes for a large spear
- Green Beans, 3 minutes
- Broccoli, 3 minutes (boiling water) 5 minutes (steamed)
- Brussel Sprouts, 5 minutes for a large head
- Carrots, small, 5 minutes
- Carrots, sliced, 3 minutes
- Corn, large ear, 11 minutes
- Corn, kernels, 4 minutes
- Green Peas, 1 1/2 minutes
- New Potatoes, 3 to 5 minutes
- Summer Squash, 3 minutes
