Blanching vegetables is an easy step but a necessary one when you are planning to freeze fresh vegetables.
- Get a pot that is large enough to hold your vegetables and ‘water to cover’. While the water is coming to a boil – clean and prepare your vegetable.
- When the water is at a boil – plunge in your vegetables.
- Cover and set the timer as soon as the water starts to boil again.
- Set up a big bowl of ice water for cooling down the vegetables.
- Drain the vegetables and immediately put into a large bowl of ice water. Leave for a few minutes.
- Take the vegetables from the cool water to layout and pat dry.
- Pack in the container of choice. All done.
This blanching vegetables method kills the enzymes to keep the veggies from spoiling. It also sets the color for freezing.
Below is a list of blanching times (in minutes) for specific vegetables.
- Asparagus 3
- Bean sprouts 4
- Black-eyed peas 2
- Broccoli spears 4
- Brussels sprouts 3
- Carrots (1/2″ slices) 3
- Carrots, whole baby 5
- Cauliflower (florets) 2
- Corn 3
- Corn on the cob 7
- Green beans 2
- Green peas 2
- Lima beans 1
- Mushrooms 4
- Okra 4
- Onions 4
- Spinach 2
- Summer squash – 1/2″ slices 2
- Winter squash 5
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