Blanching Vegetables
How to Blanch Vegetables
Bring a large pot of water to a rolling boil and generously salt the water.
Prepare a large bowl filled with ice and cold water.
Add the vegetables to the boiling water and cook until tender-crisp. Cooking times will vary depending on the vegetable.
Immediately transfer the vegetables to the ice bath to stop the cooking process and preserve their color and texture.
Once completely cooled, drain well and pat dry.
Store blanched vegetables in an airtight container in the refrigerator for up to 4 days.
For longer storage, spread the vegetables on a baking sheet and freeze until firm. Transfer to freezer bags or airtight containers and store in the freezer for up to 12 months.
Vegetables That Can Be Blanched
Green beans (2–4 minutes)
Broccoli florets (2–3 minutes)
Cauliflower florets (3 minutes)
Asparagus (2–4 minutes)
Sugar snap peas (1–2 minutes)
Snow peas (1–2 minutes)
Brussels sprouts (3–5 minutes)
Edamame (3–5 minutes)
Spinach (30 seconds–1 minute)
Kale (2–3 minutes)
Swiss chard (2 minutes)
Collard greens (3 minutes)
Carrots, sliced (2–3 minutes)
Corn kernels (4 minutes)
Peas (1–2 minutes)
Zucchini slices (1–2 minutes)
