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Blanching Vegetables 101: {Kitchen Q & A}

Many times you’ll find instructions to blanch vegetables first before freezing them. If you’re wondering why this is required and how it’s done, here’s a tip sheet with information to get you started.

First, here’s an introduction:

Why is it necessary?

Is the length of boiling or steaming time important?

Does it matter how much water to use or the size of pot?

Why does produce need to be submerged in ice water after the process?

How long should produce be chilled?

How long to drain produce before packing?

Can this be done in a microwave?

Does it matter how old or fresh produce is before blanching?

You’ll find more information on the process along with freezing tips on this page [1] (includes blanching times for specific vegetables).