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Blanching Vegetables - Why and How

Carol Burtness

Blanching is the process of scalding vegetables in boiling or steaming water for a short time. It is simple. Blanching helps retain the flavor, color and texture of vegetables that you plan to freeze.

To Blanch:

• Place water in a large kettle or vegetable blancher and bring it to a rolling boil. Use a gallon of water per pound of vegetables, or approximately 2 cups of prepared vegetables.
• Clean and cut vegetables as needed.
• Place vegetables in a wire basket or the perforated blancher insert and immerse in boiling water. The water should return to a boil within one minute. If it takes longer to boil, vegetables will taste soggy.
• If you have a steamer, you can use it but it will usually take 1-1/2 times longer to blanch the food. Steaming works best with broccoli, pumpkin, sweet potatoes and winter squash.
• You can use your microwave oven to blanch vegetables. However, blanching times are longer, and off flavors may occur as well as discoloration. You also have to work with only one or two cups of vegetables at a time. Therefore, the microwave is not as efficient to use if you are preparing a large quantity of vegetables for the freezer.

Times

Blanch time depends on the vegetable. For instance, cabbage slices, peas and pea pods take 1-1/2 minutes; small asparagus stalks, lima beans and diced carrots take two minutes; broccoli and cauliflower florets, green and waxed beans and sweet pepper halves take three minutes; and brussel spouts, small carrots and soybeans take five minutes to blanch.  See Blanching Vegetables, National Center for Home Food Preservation, http://www.uga.edu/nchfp/how/freeze/blanching.html, list for the recommended blanch time of the vegetable are freezing.

Cooling

As soon as blanching are completed, cool vegetables thoroughly by plunging in COLD running water or ice. A properly blanched vegetable is brightly colored all the way through, when sliced with a knife. Cooling vegetables should take the same amount of time as blanching.

Link: Blanching Vegetables, National Center for Home Food Preservation, http://www.uga.edu/nchfp/how/freeze/blanching.html