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Blanching Vegtables to Freeze:
denisehawes
Ingredients
Steps
  1. subheading: BLANCHING VEGETABLES:
  2. Blanching is a must for most vegetables to be frozen. It slows or stops the enzyme
  3. action which can cause loss of flavor, color and texture.
  4. The blanching time is very important and varies with the vegetable and size.
  5. Underblanching stimulates the activity of enzymes and is worse than no blanching.
  6. Overblanching causes loss of flavor, color, vitamins and minerals.
  7. subheading: Blanching Directions:
  8. 1. Wash, drain, sort, trim and cut vegetables.
  9. 2. Use one (1) gallon water per pound of prepared vegetables OR two (2) gallons water per pound leafy greens.
  10. 3. Put vegetables into blancher (wire basket, coarse mesh bag or perforated metal strainer) and lower into boiling
  11. water; Or steam blanch-boil 1 to 2 inches of water in a pot, bring to boil, then put a single layer of vegetables in
  12. basket.
  13. 4. Cover. Start counting blanching time as soon as water returns to a boil or immediately if steam blanching.
  14. 5. Keep heat high for the time given in the directions.
  15. 6. Cool immediately in ice water or cold water (60°F or below) for the same time used in blanching (except for
  16. corn-on-the-cob--see below)*. Stir vegetables several times during cooling.
  17. 7. Drain vegetables thoroughly.
  18. 8. Pack the vegetables either by dry pack or tray pack.
  19. Dry Pack: Pack vegetable tightly into containers or freezer bags. Press out air and seal tightly.
  20. Tray Pack: Put a single layer of the vegetable on a shallow pan and put the pan into the freezer. As soon as the
  21. vegetable is frozen, put them into a freezer bag or container. Press out air and seal tightly.
  22. 9. Freeze.
  23. 10. Frozen vegetables will maintain high quality for 8 to 12 months at 0°F or lower.
  24. subheading: *                           Vegetable blanching times (water blanching)::
  25. subheading: *                                             Vegetable (Minutes):
  26. subheading: *                                    In Boiling Water:                                In Steam:
  27. subheading: Asparagus:
  28. *    Small Stalk ..................... 2                                             3
  29. *    Medium Stalk.................. 3                                             5
  30. *    Large Stalk ..................... 4                                             6
  31. Beans--Snap, Green or Wax:...................... 3                                             5
  32. subheading: Beans--Lima, Butter or Pinto:
  33. *    Small .............................. 2                                           3
  34. *    Medium........................... 3                                            5
  35. *    Large .............................. 4                                            6
  36. Broccoli (flowerets 1 ½ inches across):                                                     5
  37. subheading: Brussels Sprouts:
  38. *    Small Heads ................... 3                                              5
  39. *    Medium Heads ............... 4                                               6
  40. *    Large Heads................... 5                                                7
  41. subheading: Cabbage or Chinese Cabbage:
  42. *     Shredded..................... 1 ½                                             2 ½
  43. subheading: Carrots:
  44. *      Small, Whole.................. 5                                                8
  45. *      Diced, Sliced or Strips .... 2                                                3
  46. Cauliflower (flowerets, 1 inch): ..                3                                                 --
  47. Celery: .......................................               3                                                --
  48. subheading: Corn:
  49. subheading: Corn-on-the-Cob*:
  50. *      Small Ears .................. 7                                                   10
  51. *      Medium Ears .............. 9                                                    13
  52. *      Large Ears................. 11                                                    16
  53. subheading: Whole Kernel or Cream Style:
  54. *      (Ears blanched before cutting corn
  55. *       from cob ......................... 4                                                 6
  56. subheading: *                                                          Blanching Time:
  57. subheading: *                                                        Vegetable (Minutes):
  58. *                                                 In Boiling Water                                    In Steam
  59. Eggplant:.................................... .............4                                                    6
  60. subheading: Greens:
  61. Collards:...................................................3.....................................................5
  62. All Other:...................................................2                                                     3
  63. subheading: Kohlrabi:
  64. *      Whole......................................................3                                            --
  65. *      Cubes......................................................1                                              --
  66. subheading: Mushrooms:
  67. *      Whole .....................................................--                                             9
  68. *      Buttons or Quarters .................................--                                             9
  69. *      Slices ......................................................--                                             5
  70. subheading: Okra:
  71. *      Small Pods..............................................3                                                5
  72. *      Large Pods..............................................4                                                 8
  73. Onions: (blanch until
  74. *      center heated)....................................... 3 to 7                                             --
  75. *      Rings.................... ...............................10 to 15 seconds                               --
  76. Peas--Edible Pod:.................................... 2 to 3                                                    --
  77. Peas--Green: .........................................1 ½ to 2 ½                                           3 to 5
  78. subheading: Peppers--Sweet:
  79. *       Halves .................................................3                                                   5
  80. *       Strips or Rings .....................................2                                                   3
  81. Potatoes--Irish (New:).............. ............3 to 5                                                        5 to 8
  82. Rutabagas:..............................................3                                                         5
  83. Squash--Summer:...................................3                                                          --
  84. Turnip: .................................................3                                                             5
 

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