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Home > Food Preservation Articles, Reviews, & Buyers Guides > Freezing > Blanching

Blanching  Item Number: blanching

  1. Fill 2/3 of a pot with water.

  2. Add 2 tbs. of salt.

  3. Bring water to a boil.

  4. Add food to water.  Do not cover.

  5. Boil 3-5 minutes.

  6. Quickly submerge into ice water.

  7. Drain excess water to prevent the formation of ice crystals on frozen food.  

Over-blanching will result in a cooked product that has a loss of nutrients, flavor, and color.  Under-blanching stimulates enzyme activity and is actually worse than not blanching at all.  Produce that is blanched properly will have remained it's resistance when pinched between the fingers.

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
Beans, lima Shell or leave in pods and shell after blanching. 1-2 minutes
Beets Leave 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 inches in thickness. 3 minutes
Brussels Sprouts Remove outer leaves. Sort according to size. Small 3 minutes
Large 5 minutes
Carrots Cut into inch slices. Leave whole if small Sliced 3 minutes
Whole 4
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 minutes

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