Blanching vegetables before freezing will help them retain quality and flavor. It stops the enzyme action that causes loss of flavor, color, and texture over time in the freezer.
There are two types of blanching—water and steam.
Water blanching is typically the best for home freezing, although steam blanching is best for broccoli, sweet potatoes, winter squash, pumpkin. Steam blanching takes about 1.5 times longer than water blanching.
Timing is critical and varies based on veggies and size. Underblanching is worse than not blanching at all, and overblanching causes loss of flavor, color, and vitamins, so pay attention to recommended blanching times.
How to Water Blanch:
- Properly clean the surface of the vegetables.
- Use one gallon of water per pound of prepared vegetables.
- Put vegetables in a wire basket that fits into pot, and can be covered by a lid.
- Boil water, when vigorously boiling, insert basket of vegetables, and cover with lid.
- Wait for water to return to a boil (should be approximately one minute). It is important you use the right amount of water to vegetable ratio, otherwise it will not return to a boil quickly enough.
- Take vegetables out when desired time is reached.
- Remove basket, and cool immediately by dunking vegetables into an ice bath. This will stop the cooking process. It should take as long to cool as it does to blanch. Use ice in the ratio of one pound of ice for each pound of vegetables.
- Drain and pat vegetables dry.
How to Steam Blanch:
- Clean vegetables.
- Use a pot with a tight lid and a basket that holds the food at least three inches above the bottom.
- Put 1-2 inches of water into bottom of pot, and bring to boil.
- Put basket in, and lid on tight.
- Count time from the moment the lid is on.
- When done, insert in ice bath to cool quickly and thoroughly. You will need approximately one pound of ice for each pound of vegetables.
- Drain and pat vegetables dry.
Recommended blanching times
- Artichokes- 7 minutes
- Asparagus- 2 to 4 minutes depending on stalk thickness
- Snap, Green, or Wax Beans- 3 minutes
- Lima, Butter, or Pinto Beans- 2-4 minutes depending on size
- Broccoli (cut flowerets to 1.5 inches across)- 3 minutes for water blanching, 5 minutes for steam
- Brussel Sprouts-
- Shredded Cabbage or Chinese Cabbage- 1.5 minutes
- Small Carrots- 5 minutes
- Diced, Sliced or Lengthwise Strip Carrots-2 minutes
- Cauliflower (cut flowerets to inch across)- 3
- Celery – 3
- Corn-on-the-cob- Small Ears for 7 minutes, Medium Ears for 9minutes, and Large Ears for 11 minutes.
- Whole Kernel or Cream Style Corn- Blanch before cutting corn from cob for 4 minutes
- Eggplant – 4 minutes
- Collards Greens – 3 minutes
- Other Greens- 2 minutes
- Whole Mushrooms – Steam for 5 minutes
- Buttons or Quarters Mushrooms- Steam for 3.5 minutes
- Sliced Mushrooms- Steam for 3 minutes
- Okra – Small Pods for 3 minutes, Large Pods for 4 minutes
- Onions- 3-7 minutes, until center is heated
- Peas-Edible Pod – 1.5-3 minutes
- Peas-Field (blackeye) – 3 minutes
- Peas-Green – 1.5 minutes
- Peppers-Sweet -Halves- 2 minutes, Strips or Rings for 2 minutes
- Potatoes-Irish (New) – 3-5 minutes depending on size
- Rutabagas- 3 minutes
- Soybeans- 5 minutes
- Turnips or Parsnips- 2 minutes if cubed
- Beets, pumpkin, squash, and sweet potatoes should be cooked thoroughly.