Vegetable blanching directions and times for home freezer storage

Blanching is a must for most vegetables to be frozen. It slows or stops the enzyme action which can cause loss of flavor, color and texture.

The blanching time is very important and varies with the vegetable and size. 

• Underblanching stimulates the activity of enzymes and is worse than no blanching.
• Overblanching causes loss of flavor, color, vitamins and minerals.

Blanching directions

1. Wash, drain, sort, trim and cut vegetables.
2. Use 1 gallon water per pound of prepared vegetables or 2 gallons water per pound leafy greens.
3. Put vegetables into blancher (wire basket, coarse mesh bag or perforated metal strainer) and lower into boiling water.
   • Or steam blanch: boil 1-2 inches of water in a pot, bring to boil and then put a single layer of vegetables in basket.
4. Cover. Start counting blanching time as soon as water returns to a boil.
   • Or if steam blanching, start counting immediately.
5. Keep heat high for the time given in the directions.
6. Cool immediately in ice water or cold water (60 degrees F or below) for the same time used in blanching (except for corn-on-the-cob for which cooling time is twice the time of blanching). Stir vegetables several times during cooling.
7. Drain vegetables thoroughly.
8. Pack the vegetables either by dry-pack or tray-pack.
   • Dry-pack: Pack vegetable tightly into containers or freezer bags. Press out air and seal tightly.
   • Tray-pack: Put a single layer of the vegetable on a shallow pan and put the pan into the freezer. As soon as the vegetable is frozen, put them into a freezer bag or container. Press out air and seal tightly.
9. Freeze.
10. Frozen vegetables will maintain high quality for 8 to 12 months at zero degrees F or lower.