Blanching Timetable Chart for Vegetables
Often vegetables need to be blanched before freezing or canning. Here is a quick and simple guide for blanching common vegetables. Blanching vegetables helps preserve color and texture.
After blanching vegetables in boiling water immerse immediately into cold water then drain. I often reuse the same water again and again. A large pasta type pot works great for blanching. You can submerse the vegetables into the pot already in the strainer.
Allow approximately a gallon of water for a pound of vegetables. Vegetables will need to cool for the same time as they are blanched.
Preparing Your Vegetables
Peel, trim and cut vegetables into uniform sizes. Look at the chart below to find the time needed. Extra large pieces may need to blanch a minute longer than the table calls for.
Asparagus: Blanch 2 minutes 3 -4 4 minutes for large asparagus
Beans: green- Blanch for 3 minutes.
Beans: lima, butter or pinto - Blanch small beans 2 minutes, medium beans 3 minutes, and large beans 4 minutes.
Beets: small beets 35- 30 minute, medium ones 45 50 minutes. If you leave the stem on top they wont bleed into the water as bad.
Broccoli: Blanch 3 minutes.
Brussel Sprouts: Blanch small, 3 minutes; medium, 4 minutes; large, 5 minutes
Carrots: Blanch tiny, whole, 5 minutes; diced or strips, 2 minutes
Cauliflower: Blanch 3 minutes.
Corn: Whole small ears for freezing 7 minutes, medium ears 9 minutes and large size ears 11 minutes. If you are going to take the corn of the cob for freezing blanch for 4 minutes and remove from cob.
Okra: Blanch small pods 3 minutes and large pods 4 minutes.
Peas: Shelled. Blanch for 1-2 minutes, chill, freeze.
Snap Peas: Blanch 1 1/2minutes
Spinach and other greens: Blanch 2 minutes
Summer squash: Blanch for 3 minutes.
Please send us your favorite prepare ahead recipes.