Blanching Directions

Directions:

  1. Wash, drain, sort, trim and cut vegetables.
  2. Use 1 gallon of water per 1 pound of prepared vegetable.
  3. Submerge vegetable into boiling water (may use wire basket, coarse mesh bag or perforated metal strainer)
  4. Cover. Start counting blanching time as soon as water returns to a boil.
  5. Keep heat high for 3 minutes if blanching whole kohlrabi and 1 minute if blanching cubes of kohlrabi.
  6. Cool immediately in ice water or cold water for the same time used in blanching.
  7. Drain vegetable thoroughly. Use in recipe as directed or pack for freezing.
Vegetable Blanching In boiling water (minutes)Blanching in steam (minutes)
Beans – snap, green or wax 35
Beans – lima, butter or pintoSmall23
Beans – lima, butter or pintoMedium35
Beans – lima, butter or pintoLarge46
Broccoli – flowerets1 1/2 inches across35
Brussels sproutsSmall heads35
Brussels sproutsMedium heads46
Brussels sproutsLarge heads57
Cabbage or Chinese cabbageShredded1 1/22 1/2
CarrotsSmall, whole58
CarrotsDiced, sliced or strips23
Cauliflower – flowerets1 inch35
Celery 3
Corn – corn-on-the-cobSmall ears (cooling time is twice the time of blanching)710
Corn – corn-on-the-cobMedium ears (cooling time is twice the time of blanching)913
Corn – corn-on-the-cobLarge ears (cooling time is twice the time of blanching)1116
Corn – whole kernel or cream styleEars blanched before cutting corn from cob. (cooling time is twice the time of blanching)46
Eggplant 46
Greens – collards 35
Greens – all other 23
KohlrabiWhole3
KohlrabiCubes1
MushroomsWhole (pretreat soak 5 min. in anti-darkening solution: 1 tsp. of lemon juice or 1 ½ tsp. of citric acid to a pint of water.)9
MushroomsButtons or quarters (pretreat soak 5 min. in anti-darkening solution: 1 tsp. of lemon juice or 1 ½ tsp. of citric acid to a pint of water.)9
MushroomsSlices (pretreat soak 5 min. in anti-darkening solution: 1 tsp. of lemon juice or 1 ½ tsp. of citric acid to a pint of water.)5
OkraSmall pods35
OkraLarge pods58
Onions(blanch until center heated)3-7
OnionsRings10-15 seconds
Peas – edible pod 2-34-5
Peas – green 1 1/2 – 2 1/23-5
Peppers – sweetHalves35
Peppers – sweetStrips or rings23
Potatoes – Irish (new) 3-55-8
Rutabagas 35
Soybeans – green 5
Squash – summer 35
Turnips1/2 inch cubes35

Blanching instructions from: UMN Extension

Blanched Cauliflower cooling in ice water

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s