Blanching vegetables before freezing keeps them crisp and tender as well as preserving the texture, color, and flavor of your food. 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
Bring a large pot of water to a boil
Fill your sink with ice water
Trim your veggies to the size that you will need them.
Add veggies in medium size batches to the boiling water. If the batch is too large the water will loose it's boil.
Blanch just long enough so that the veggie is still crisp and tender but not thoroughly cooked. See the chart below for specific times.
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.
Time shown in minutes
Small Stalks 2
Medium Stalks 3
Large Stalks 4
Beans (snap or green) 3
Beans (lima, butter, pinto)
Kernel 4 (before cutting from cob)