Quick Answers
How long do I blanch my vegetables?
The University Extension Guide GH 1503, Freezing
Vegetables, gives more specific directions, along with
approximate yields of frozen vegetables from the 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
Here are a few blanching times for vegetables you
may need over the next few weeks. The times listed are
for blanching in boiling water. I keep a similar list
slipped inside my cupboard for a handy reference.
- 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
Karma Metzgar, C.F.C.S. Northwest
Regional Director, University of Missouri Extension
Last update: Tuesday, May 05, 2009
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