Water and Steam Blanching means : scalding vegetables in boiling water or steam for a short time and placing them into an ice water bath to stop the cooking process.
Wash, sort by size. Snap off tough ends. Cut stalks in 2-inch lengths or leave in spears.
Water blanch: Small stalks: 1-1/2 min. Medium: 2 min Large: 3 min.
Steam blanch: Small: 2-1/2 min. Medium: 3 min. Large: 4 min.
Wash. Trim ends. Cut if desired.
Water blanch: Whole: 3 min. Cut: 2 min.
Steam blanch: Whole: 4 min. Cut: 3 min.
Wash. Remove tops leaving 1 inch of stem and root
Cook until tender: for small beets, 25–30 minutes; for medium beets, 45–50 minutes. Cool promptly, peel, trim tap root and stem. Cut into slices or cubes. Pack into freezer containers.
Wash. Trim leaves. Cut into pieces.
Water blanch 3 min. Steam blanch 3 min.
Wash. Remove outer leaves.
Water blanch 4 min. Steam blanch 5 min. (medium-sized)
Wash. Discard course outer leaves. Cut into wedges or shred coarsely.
Water blanch: Wedges: 3 min. Shredded: 1-1/2 min.
Steam blanch: Wedges: 4 min. Shredded: 2 min.
Wash, peel and trim. Cut if desired; leave small carrots whole.
Water blanch: Whole: 5 min. Sliced : 2 min.
Discard leaves and stem, wash. Break into pieces or leave small heads whole (no more than 4-inch diameter).
Add 1 Tbsp. vinegar to water. Water blanch: Whole: 6 min. Cut: 3 min.
Add 1 Tbsp. vinegar to water. Steam blanch: Whole: 7 min. Cut: 4 min.
Remove husks and silks and trim ends. W ash.
Water blanch medium-sized ears, 3-4 ears at a time, 5 min. After blanching, cut kernels (about 2/3 depth) from cob, bag kernels, freeze.
Corn on the cob
Remove husks and silks and trim ends. Wash.
Water blanch medium-sized ears, 8 min. Cool. Drain. Wrap ears individually in plastic wrap. Pack wrapped ears in plastic freezer bags.
Wash, peel, slice 1/3 inch thick.
Water blanch 4 min. in 1 gallon of boiling water containing 1-1/2 Tbsp. citric acid or 1/2 c. lemon juice. Or, saute in oil and pack.
Select young, tender greens. Wash. Trim leaves.
Water blanch 2 min., or steam blanch 3 min. Avoid matting woody stems.
Wash. Snip or leave on stalks.
For basil only, water or steam blanch 1 min. For other herbs, blanching is not necessary. Freeze in a single layer on cookie sheet.
Peas Garden/ Snow/Sugar
Shell garden peas. No need to shell snow or sugar peas.
Water blanch 1-1/2 min., or steam blanch 2-1/2 min.
Onions/ Green Onions/ Leeks
-For onions, remove peel and chop. -For green onions, trim and slice or
leave whole. -For leeks, make a cut through leaves
and bulb. Do not cut roots. Wash thoroughly. Trim tops. Leave whole or slice.
May be frozen without blanching. Bag and Freeze. (For best odor protection, wrap onions in plastic film before putting in bags.)
Peppers Green/Red/ Sweet/Hot
Wash, remove stems and seeds.
Freeze whole, or cut as desired. No heat treatment needed. (See Guide E-311, Freezing Green Chile.)
Peel, cut, or grate as desired.
Either cook in water or saute grated potatoes in oil. Grated potatoes for hashbrowns and mashed potatoes freeze well. For new potatoes, blanch whole potatoes 5 min., blanch pieces 2-3 min.
Wash and dry.
Bake just until tender; cool. Peel and cut. Pack in flat layers or roll in lemon juice and brown sugar. Or, puree with orange juice.
Winter squash/ Spaghetti Squash/
Wash and remove seeds
Bake whole or cut in half. Place cut side down on baking sheet Cook until tender. Scrape pulp from rind, or remove rind and cube. Cool Pumpkin and freeze cubes, or mash pulp, cool, and pack.
Zuccini/ Summer squash/
Wash, trim ends. Cut into slices or strips.
Water blanch 3 min. or steam blanch 4 min. and freeze. also be breaded and sauteed in oil. Cool and freeze. For sauteed sqaush, place waxed paper between slices before freezing.