Vegetable Blanching Time Table

Feb 8, 2013 by

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. Artichoke, Globe Hearts...

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