How to Blanch Vegetables

Learn how to blanch vegetables and why it's important. A list of
vegetable blanching times is at the bottom of this page.

Why should you blanch vegetables?

• Cleans off surface dirt and microorganisms
• Keeps the color bright
• Helps retain vitamins
• Reduces the action of enzymes which can destroy the fresh flavor after four weeks
• Shrinks the product, making packing easier

Vegetables used for their flavor such as green onions, hot peppers, and herbs do not have to be blanched.

How to blanch vegetables?

• Wash vegetables
• Use 1 gallon of water per 1 pound of vegetables (2 gallons for leafy greens)
• Bring water to a vigorous boil
• Put vegetables into a blancher (wire basket or metal strainer)
• Lower vegetables into boiling water
• Keep on high heat and stir water or keep container covered during blanching
• Follow the blanching times for each vegetable.
  See blanching time chart below.
What if I under-blanch my vegetables?
It stimulates the activity of enzymes and is worse than no blanching at all.

What if I over-blanch my vegetables?
Prolonged blanching causes loss of vitamins, minerals, flavor and color

• As soon as the blanching is complete, put vegetables in cold water. This stops the cooking process.
• Put blanched vegetables in freezer bags and freeze.

How long do I blanch vegetables?

• Artichoke (Globe) – 7 minutes
• Artichoke (Jerusalem) – 3 to 5 minutes depending on size
• Asparagus - 1 ½ minutes small spears, 2 minutes medium spears, 3 minutes large spears
• Green Beans – 3 minutes
• Beets – Cook until tented usually about 10-15 minutes
  
• Broccoli – Medium size sections for 3 minutes, large sections for 4 minutes
• Brussel Sprouts – 3 to 5 minutes depending on the size
• Cabbage – Wedges 3 minutes, shredded 1 ½ minutes
• Carrots – Cut carrots 3 minutes, whole carrots 5 minutes
• Cauliflower – 3 to 4 minutes depending on size
• Corn – Whole kernel 5 to 6 minutes then cut off cob, Freezing corn on the cob 8-10 minutes depending on size
• Eggplant – 4 minutes
• Leafy Greens – 2 minutes
• Okra – 3 to 5 minutes depending on size
• Parsnips & Turnips – 3 minutes
• Peas (shelled or snow/snap peas)– Shell and blanch 2 minutes
• Summer Squash – 3 minutes

I used the Ball Blue Book of Preserving as a resource for this page

Back to Top

Return To:

New! Comments