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Recipes
Blanching & Freezing
Prepare fresh produce for freezing in minutes
Blanching and freezing fresh vegetables can be done quickly and easily. It must be done properly to preserve the greatest quantity of nutrients. Blanching is essential to prevent loss of quality and to preserve the vitamin content.
Select vegetables at peak freshness. Process picked vegetables as quickly as possible. Wash and cut vegetables into bite size pieces.
- Put water in blancher using one gallon per pound of vegetables. Bring to a rolling boil
- Place prepared vegetables in blancher; cover.
- Steam blanch vegetables according to time on chart below
- Begin timing when steam comes up around blancher lid
- Immediately after blanching, cool vegetables in bowls of ice water for the same length of time vegetables were blanched. Keep water ice cold.
- Freeze, using one of these methods:
- Place blanched vegetables on paper towels and pat dry. Place vegetables on a cookie sheet and freeze until solid. Remove vegetables from tray and place in freezer bag. Place bag in freezer.
- You may block freeze the vegetables by packing the blanched and drained vegetables into freezer bags or containers. Press air out of unfilled part of bag. Place bag in freezer.
- Store in freezer at 0 degrees Fahrenheit or lower. Use within 8-10 months. Longer storage decreases quality but does not make the food unfit to eat.
Vegetables to Blanch and Eat
Blanching enhances the flavor, color and texture of fresh vegetables. To prepare attractive, delicious fresh vegetables to eat, the blancher can be used to quickly cook and drain them.
- Fill blancher with enough water to cover vegetables once added. Add salt if desired.
- Cover blancher; heat to boiling
- Add vegetables. Cover and boil 7 minutes. Quickly remove inside portion of blancher to drain. Rinse briefly to stop cooking; drain.
- Serve plain, with melted butter or your favorite sauce.
Additional Ways to Use Your Blancher
- To remove tomato skins before canning or eating, immerse tomatoes in boiling water in blancher for 30 seconds until skins begin to wrinkle. Then plunge into cold water. Peel with knife.
- Loosen peel on peaches and apricots by blanching in boiling water for a few seconds
- Ideal for cooking large quantities of food as well as foods which require the use of a colander
Blanch Chart for Freezing Vegetables
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