Which vegetables need blanching

If you plan on freezing your vegetables sliced, chopped or cut, do this before blanching. When the water is boiling, just add the vegetables to the pot and cover tightly.

The water should return to boiling within a minute of adding the vegetables. As soon as water returns to a boil, the blanching countdown begins. Vegetables should be cooled quickly and thoroughly to stop the cooking process immediately after blanching.

To do this, plunge the vegetables into a large bowl of cold water, 60 degrees Fahrenheit or below. Change the water frequently or use one pound of ice for each pound of vegetables to help keep the water cold. It should take about the same amount of time to cool vegetables as it did to blanch them.

Extra moisture can reduce quality when vegetables are frozen. Pack your blanched vegetables in food safe, plastic freezer bags or rigid containers before storing in the freezer. A lot of veggies, such as carrots, peas, and asparagus, benefit from blanching before freezing so they'll maintain their color and texture, but there are more reasons to make sure you add this method to your food prep.

In general for blanching all vegetables, start by filling a large pot with water, using 1 gallon of water per pound of prepped vegetables. Not all vegetables require blanching, but here are the most common veggies that benefit from the technique. Blanching makes tomatoes easy to peel and protects their quality when freezing or getting them prepped for canning. Use peeled tomatoes for sauces and salsas, too. This same technique works well for peeling peaches. After you've prepped your pot with water, follow these steps:.

Place corn, a few cobs at a time, in boiling water for 4 minutes. After corn has cooled in ice bath, remove and cut kernels from the cob. Use immediately or store in freezer-safe bags.

After you're finished blanching your vegetables and they're all nice and tender, you can enjoy them in your favorite recipes or you can freeze the vegetables to have fresh veggies at the ready. Remember to label and date them before they go in the freezer. Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission.

Save Pin FB More. Blanching loosens the skin of tomatoes and peaches in order to peel them with ease. When freezing vegetables , blanching slows the natural enzymes in the vegetables that can cause loss of flavor, texture, and color. In addition, blanching removes some surface dirt and microorganisms, brightens color and helps slow vitamin losses.

It also wilts greens and softens some vegetables broccoli, asparagus and makes them easier to pack. It is critical to use the correct blanching time for the vegetable and size see table below. Under-blanching stimulates enzyme activity and thus is worse than no blanching. Over-blanching leads to partial cooking and causes loss of flavor, color, vitamins and minerals.

For home freezing, the most satisfactory way to blanch all vegetables is in boiling water. General instructions for water blanching follow:. Use a blancher with a blanching basket and cover, or fit a wire basket into a large pot with a lid.

Put vegetable in blanching basket and lower into vigorously boiling water. Place lid on blancher. The water should return to boiling within 1 minute, or too much vegetable is being used for the amount of boiling water.