Franklin County

   June 2008
 

How long do I blanch my vegetables 

The University Extension Guide, Freezing Vegetables GH1503, gives more specific directions, along with approximate yields of frozen vegetables from fresh quantity, a timetable for cooking frozen vegetables, and blanching instructions for vegetables from asparagus to zucchini (Summer Squash). Copies are available at your local extension center or you can view on-line at: http://muextension.missouri.edu/xplor/hesguide/foodnut/gh1503.htm

 Blanching times for popular vegetables:

• Green Beans, 3 minutes

• Broccoli, chopped or stalks, 3 minutes

• Beets, small 25-30 minutes; medium 45-50 minutes

• Brussels Sprouts, small 3 minutes; medium 4 minutes; large 5 minutes

• Carrots, tiny, whole, 5 minutes; diced or strips 2 minutes

• Cauliflower 3 minutes

• Corn on the cob to freeze on the ear, small ears 7 minutes; medium ears 9 minutes;   large ears 11 minutes

• Corn on the cob to cut for whole kernel corn, 4 minutes-cool and cut from ear.

• Corn on the cob to cut for cream style corn, 4 minutes-cool and cut from ear, scraping the cobs.

• Greens, like spinach, 2 minutes

• Shelled Peas, 1½ minutes

• Snow or Sugar Snap peas, 2-3 minutes

• Summer Squash, like zucchini, slices or chunks, 3 minutes; grated 1-2 minutes

IMPORTANT! Cooling.
As soon as blanching is complete, cool vegetables quickly and thoroughly to stop the cooking process. To cool, plunge the basket of vegetables immediately into a large quantity of cold water. Change water frequently or use cold running water or iced water. If ice is used, about one pound of ice for each pound of vegetable is needed. Cool vegetables for the same amount of time as they are blanched. Drain vegetables thoroughly after cooling. Extra moisture can cause a loss of quality when vegetables are frozen.

Types of packs

Dry pack.  Dry packing is recommended for all vegetables because it results in a good quality product and preparation for freezing and serving is easier. After vegetables are blanched, cooled and drained, package quickly in rigid freezer containers or freezer bags. Remove as much air as possible from bags. Leave 1/2-inch headspace for rigid containers. Seal tightly, label and freeze.

Tray pack.  A variation of dry packing is tray packing. After vegetables are blanched, cooled and drained, spread in a single layer on shallow trays and freeze. Leave in the freezer just long enough to freeze firm. Longer exposure to dry freezer air will result in moisture loss and quality changes. When frozen, promptly package leaving  no headspace, seal tightly, label and return to the freezer. The advantage of tray packing is that vegetable pieces remain loose and can be poured from the container and the package reclosed.

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		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08