Blanching Vegetables for Freezing

Blanching vegetables before freezing keeps them crisp and tender as well as preserving the texture, color, and flavor of your. The blanching process actually slows or stops the action of enzymes. Enzymes are what help the plant mature and ripen so stopping this action is crucial if you want to enjoy your veggies later. Under blanching can actually speed up enzymes and over doing it will cause loss of color, flavor, and nutrients. Check out our chart below for approximate times for different veggies.

You can follow the instructions below or check out our easy to follow video.

You will need: Large Pot,Ice Water,Freezer Bags or Containers

Step 1: Bring a large pot of water to a boil

Step 2: Fill your sink with ice water

Step 3: Trim your veggies to the size that you will need them.

Step 4: Add veggies in medium size batches to the boiling water. If the batch is too large the water will loose it's boil.

Step 5: Blanch just long enough so that the veggie is still crisp and tender but not thoroughly cooked. See the chart below for specific times.

Step 6: Remove veggie and add directly to your ice water until COMPLETELY cooled. Bag or put in containers, label and freeze!

When you use your frozen vegetables, you should simply heat but not cook thoroughly.

Blanching Chart

Asparagus
Small Stalks 2
Medium Stalks 3
Large Stalks 4

Beans (snap or green) 3

Beans (lima, butter, pinto)
Small 2
Medium 3
Large 4

Broccoli 3-4

Carrots
Small 5
Dices/strips 2

Cauliflower 3

Corn
Cob
S 7
M 9
L 11
Kernel 4 (before cutting from cob)

Okra
S 3
L 4

Peas
Shelled 1 1/2
Sugar Snaps 2-3

Squash
slices/chunks 3

Click Here to See Our Video on Blanching Vegetables