|
Vegetable
|
Preparation
|
Blanching Time
|
| Asparagus |
Trim; cut to package length or in 2
inch pieces. |
3-4 minutes in boiling water |
| Beans, green |
Remove ends; cut to 1 0r 2 inch
pieces. |
Cut – 2 minutes
Whole – 2 ½ |
| Beans, lima |
Shell or leave in pods and shell
after blanching. |
1-2 minutes |
| Beets |
Leave ½ inch stems. Cook till
tender. Peel and cut. |
Small – 25-30 minutes
Medium – 45-50 minutes |
| Broccoli |
Cut into medium pieces 5-6 inches
long. No more than 1 ½ inches in thickness. |
3 minutes |
| Brussels Sprouts |
Remove outer leaves. Sort according
to size. |
Small – 3 minutes
Large – 5 minutes |
| Carrots |
Cut into ¼ inch slices. Leave whole
if small |
Sliced – 3 minutes
Whole – 4 ½ |
| Cauliflower |
Cut into 1 inch pieces |
3-4 minutes |
| Corn on cob |
Blanch on ears. Cool and cut off
corn |
7 – thin ears
9 – medium ears
11 – large ears |
| Corn kernels |
Blanch on ears. Cool and cut of
corn. |
4 minutes |
| Greens |
Cut and discard thick stems and
damaged leaves. |
2 minutes |
| Peas |
Shell, discard starchy peas. |
1-2 minutes |
| Potatoes, sweet |
Cook with jackets on till almost
tender. Cool, peel, and slice. |
30-40 minutes |
| Spinach |
Wash leaves and cut off heavy stems. |
1 ½ minutes |
