What is blanching?
Blanching means briefly boiling vegetables, then quickly cooling them in ice water. It helps:
- Stop enzyme action (which causes spoilage)
- Preserve bright color and flavor
- Soften veggies slightly for freezing or recipes
How to Blanch Vegetables (Step-by-Step)
You’ll Need:
- Large pot of boiling water
- Large bowl of ice water
- Slotted spoon or strainer
- Fresh vegetables
Instructions:
- Wash and cut vegetables into desired size.
- Boil water in a large pot (add a pinch of salt if you like).
- Drop vegetables into the boiling water. Start timing immediately.
- Boil for the recommended time (see cheat sheet below).
- Quickly transfer veggies to a bowl of ice water to stop the cooking.
- Drain and dry thoroughly before freezing or using.
Blanching Time Cheat Sheet (Common Veggies)
| Vegetable | Boiling Time |
|---|---|
| Green beans | 3 minutes |
| Broccoli florets | 2–3 minutes |
| Carrots (sliced) | 2 minutes |
| Peas | 1–2 minutes |
| Spinach/Greens | 1–2 minutes |
| Corn (on cob) | 4–6 minutes |
| Zucchini | 2–3 minutes |
Tips:
- Don’t overcrowd the pot—work in batches.
- Dry thoroughly before freezing to prevent ice crystals.
- Use freezer-safe bags or containers and label with the date.
Southern Roots 