How to Blanch Fresh Garden Vegetables for Freezing

Blanching is the process of submerging fresh vegetables in boiling water for several minutes and then plunging them into ice water. Blanching fresh garden vegetables prepares them for freezing and preserves both flavor and nutrients. Without blanching, enzymes in fresh vegetables continue the aging process, even when frozen. According to the National Center for Home Food Preservation, blanching also brightens color and improves the texture of frozen vegetables.

The amount of time required for blanching depends on the vegetables and its size. Ironically, blanching vegetables for too short a period is worse than not blanching them at all, as under-blanching speeds up the enzymes you are trying to render inactive. Over-blanching produces mushy vegetables that lack flavor, color and reduces the vitamin content.

Water blanching is the easiest and most convenient method and is satisfactory for all vegetables.

Refer to the Vegetable Blanching Chart from Bella Online to determine the amount of time your specific vegetable needs to be blanched.

Prepare the vegetables by washing and cutting into the size you prefer. Some vegetables, like broccoli or cauliflower are best if cut into flowerets before blanching and freezing. Others, like corn can be blanched whole.

Fill a large pot with water and bring to a rolling boil. A stockpot works well for blanching vegetables. Allow one gallon of water per pound of vegetables.

Place one pound of prepared vegetables in a blanching basket and place in the boiling water. Vegetables can be blanched without the basket and removed with a slotted spoon, if necessary.

Cover the pot and return the vegetables to a full boil. Water should return to a boil within one minute. If it takes longer, you have added too many vegetables for the amount of water in your pot. Adjust the amount of vegetables so water returns to a boil within one minute.

Begin counting time as soon as the water begins to boil. Using a timer works best, as it is easy to get distracted and lose track of time when blanching several batches of vegetables.

Remove the basket and plunge the vegetables into a large bowl of ice water. Allow to cool for the same amount of time as you blanched the vegetables.

Remove and drain the vegetables. Allow vegetables to sit in a strainer until all water has drained.

Pack vegetables in zippered freezer bags and squeeze to remove excess air. Zip shut and freeze immediately for best flavor and color.

Sources:

BellaOnline: Vegetable Blanching Chart

National Center for Home Food Preservation: Blanching