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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, 1 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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