Blanching Vegetables by Steam
Blanching Vegetables by Boiling Water
Use pressure
vegetable
or other
1. Select large cook pot of 4- or 5-quart capacity and
cook pot.
fill with one gallon of water for each pound of
1.
2.
3.
vegetables to-be blanched at one
Use two
gallons for each pound of leafy vegetables. Bring
water to boiling.
Fill
with 2 inches of water. Bring to the
boiling point.
Place vegetables in a wire basket or rack above the
boiling water. Cover and begin timing immediately
(refer to the guide for freezing vegetables for
steaming times). Keep heat on HIGH while
vegetables are steaming. If using a pressure cooker,
the petcock should be left open.
2.
Blanch one pound of vegetables at a time. Place
vegetables in a wire basket or colander. Immerse in
boiling water and cover. Count time immediately
after boiling begins (see the guide for freezing
vegetables). For high altitudes, add 1 minute to
blanching and chilling times.
Chill vegetables quickly the same length of time as
for steaming by plunging them into ice water, or
placing them under cold running water. Remove
from water and drain on towels.
3.
Chill vegetables quickly the same length of time as
for blanching by plunging them into ice water, or
placing them under cold running water. Remove
from water and drain on towels.
Packing
Package vegetables in moisture/vapor-proof containers. Leave l/2-inch
head space in package. ( 1
for glass containers). Freeze quickly.
N
Guide to Freezing Vegetables
VEGETABLES
PREPARATION
BLANCHING
Boiling
Steam
Water
PACKAGING
ASPARAGUS
Wash in cold water, remove tough part of stalk, sort according
to size of stalk, Cut spears to fit containers, or cut in 2-inch
lengths. Scald according to size of stalk,
Cut snap beans in or 2-inch pieces. Leave “French” beans
whole or slice.
Small stalks
2 min
Medium
Chill immediately. Drain. Pack
whole stalks parallel with heads
in alternate directions, leaving
no head space. Seal.
Chill and drain. Pack in freezer
carton leaving l/2-inch space.
Cool promptly in cold water.
Drain. Pack in cartons, bags
or boxes, leaving l/2-inch
head space. Seal.
Chill immediately. Drain.
Package in cartons in alternate
directions, leaving no head
space. Seal.
3 min.
4 min. *
3 min. *
4 1/2 min.
BEANS
Green
BEANS
Lima
Wash and sort pods in cold water, Scald, cool in ice water and
squeeze beans out of pods.
Small
min. *
4 min
Medium to large
2 3 min
4 to 5 min.
3 min.
5 min. *
BROCCOLI
Select tender uniform heads of dark green color. Let stand
l/2-hour in salted water (4 teaspoons salt in 1 gallon water)
to remove insects. Wash and remove woody stems. Split
lengthwise into pieces so buds are not more than 1 1/2 inches
across. Scald.
Clean and cut sprouts from main stem, sort according to size
and scald.
Clean, wash and peel. Leave small carrots whole. Cut others
into slices or cubes.
Chill and drain. Pack in
freezer containers, leaving
no head
BRUSSELS
SPROUTS
4 rein’
5 1/2 min.
CARROTS
Chill, drain and pack mto
containers, leaving l/2-inch
3 min. *
4 1/2 min
head space,
CAULIFLOWER
Trim and wash, Break into
inch wide and about
1 1/2 to 2 inches long. Soak in salted water for 30 minutes.
Drain,
Select young corn with thin, sweet milk. Husk and remove silk.
Wash ears carefully. Sort according to size,
3 min.’*
4 1/2 min.
Chill immediately. Drain. Package
compactly, leaving no head
Seal.
CORN on COB
Chill twice as long as you
scald. Wrap several ears
together in freezer paper.
Place in polyethylene bag.
Seal.
Small ears
7 min. *
Medium
‘in”
9 min.’
10 min.
Large ears
11 min. *
12 min.
CORN
Whole Kernel
Scald corn on cob and chill. Cut off whole kernels.
5 to 6 min. *
6 min.
Package. Leave l/2-inch
* preferred method
* * Use 4 teaspoons salt to a gallon
(continued next
7
