Blanching

What It Means

Blanching is cooking a vegetable for a short, exact time in boiling water or steam, then cooling it right away in ice water. It's the usual step before freezing vegetables at home. The National Center for Home Food Preservation (NCHFP) says the heat stops enzyme actions that would otherwise cost the vegetable its flavor, color and texture in the freezer.

How It Sounds at Home

• "Blanch the green beans before they go in the freezer."
• "Have the ice water ready before the broccoli comes out."
• "Just a quick blanch, then into the bags."

The Breakdown

How to blanch vegetables for the freezer, per NCHFP

1. Bring a big pot of water to a vigorous boilSimmer vs boilBoiling is liquid at its boiling point, 212°F for water at sea level; simmering keeps it just under that, steaming with a few small bubbles. See more. NCHFP uses 1 gallon of water for every pound of prepared vegetables.
2. Fill a large bowl with ice water, or use water at 60°F or below.
3. Lower the vegetables into the boiling water in a blanching basket.
4. Watch for the water to boil again. It should come back within 1 minute; if it takes longer, there's too much vegetable for the amount of water.
5. Start timing when the water returns to a boil.
6. When the time is up, move the vegetables straight into the cold water and leave them there for the same length of time.
7. Drain them as soon as that time is up. Letting them sit and soak can hurt their texture.

Times from NCHFP for two common vegetables

NCHFP's "Blanching Times" page covers many more vegetables, and times change with the vegetable and its size, so look up anything not listed here.

Try it today. Buy one pound of green beans, set out a gallon of water and a bowl of ice, and run the timer above for 3 minutes, then 3 more.

Good to Know

NCHFP puts its weight on the timing. It says blanching too briefly speeds the enzymes up and is worse than skipping the step entirely, while blanching too long costs flavor, color, vitamins and minerals. Keep the cooling time equal to the blanching time, and start the clock once the water has returned to a boil.

Related Terms and Categories

• Home garden

  A garden at home where a household grows some of its own vegetables, herbs or fruit, in the ground, in raised beds or in containers.

• Simmer vs boil

  Boiling is liquid at its boiling point, 212°F for water at sea level; simmering keeps it just under that, steaming with a few small bubbles.

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