Vegetable Blanching Time Table

Feb 8, 2013 by

Timetable for blanching vegetabes 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 — 7

Artichoke – Jerusalem — 3 – 5

Asparagus

  • Small Stalk — 2
  • Medium stalk — 3

Large stalk — 4

Beans, Snap, Green, Wax — 3

Beans, Lima, Butter, Pinto

  • Small — 2
  • Medium — 3
  • Large — 4

Broccoli (flowerets 1½ inches across) — 3

  • Steamed — 5

Brussels Sprouts

  • Small heads — 3
  • Medium heads — 4
  • Large heads — 5

Cabbage or Chinese Cabbage

  • Shredded — 1½
  • Wedges — 3

Carrots

  • Small, whole — 5
  • Diced, sliced or lengthwise strips — 2

Cauliflower (flowerets, 1 in. across) — 3

Celery — 3

Corn

  • Corn on the cob: (Cooling time for corn on the cob is twice the time for blanching).
  • Small ears — 7
  • Medium ears — 9
  • Large ears — 11
  • Whole kernel or cream style — 4 (Ears blanched before cutting corn from cob).

Eggplant — 4

Greens

  • Collards — 3
  • All other — 2

Kohlarabi

  • Whole — 3
  • Cubes — 1

Mushrooms

  • Whole (steamed) — 5
  • Buttons or quarters (steamed) — 3½
  • Slices (steamed) — 3

Okra

  • Small pods — 3
  • Large pods — 4

Onions (blanch until center is heated) — 3 – 7

  • Rings — 10-15 seconds

Parsnips — 2

Peas – Edible pod — 1½ – 3

Peas – Green — 2

Peppers – Sweet

  • Whole — 1½
  • Halves — 3
  • Strips or rings — 2

Potatoes – Irish (new) — 3 – 5

Rutabagas — 3

Soybeans – green — 3

Squash – summer — 2

Turnips — 2

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