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 them immediately into cold water and drain. I often reuse the same water again and again. A large pasta pot works great for blanching. You can submerge the vegetables into the pot already in the strainer.

Allow approximately a gallon of water per pound of vegetables. Vegetables will need to cool for the same amount time that 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.

Asparagus: Blanch 2 minutes; 3 to 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: Blanchsmall beets for 30 to 35 minutes, medium beets for 45 to 50 minutes. If you leave the stem on top, they won't bleed into the water as bad.

Broccoli: Blanch 3 minutes.

Brussel Sprouts: Blanch small sprouts for 3 minutes, medium for 4 minutes and large for 5 minutes.

Carrots: Blanch tiny, whole carrots for 5 minutes, diced or strips for 2 minutes.

Cauliflower: Blanch 3 minutes.

Corn: Whole, small ears for freezing blanch for 7 minutes, medium ears for 9 minutes and large ears for 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 and freeze.

Snap Peas: Blanch for 1 1/2 minutes.

Spinach and other greens: Blanch 2 minutes.

Summer squash: Blanch for 3 minutes.

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