Blanching Vegetables with Chart
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Ingredients:
- Blanching Vegetables Chart
- Vegetable Minutes to Parboil / Blanch Minutes to Parsteam Minutes to Chill in Ice Water
- +Artichoke
- whole 8 - 10 - 12 - 15
- Asparagus
- medium size 3 - 12 - 3 - 5
- Bamboo shoots 7 - 13 - 3
- Beans - French - 2 5
- Beans
- Lima 1 - 1/2 - 3
- Beans
- Shell 1 - 3/4 - 3
- Beans
- Green 2 - 5
- Beans
- Soy 4 - in pod - Cool
- Shell and Pack
- *Bean Sprouts 4 - 6 - Cool over
- not in
- cold water
- Beans
- Wax 2 - 5
- Beet
- Greens 2 - 5
- Beets
- Small Until tender - Cool over
- not in
- cold water
- Broccoli
- Split - 3 - 5 - 4 - 5
- Brussels Sprouts 4 - 6 - 8 - 12
- Cabbage
- Leaf or Shredded Until Tender 3 - 4 Cool over
- not in
- cold water
- Carrots
- Scrubbed 3 - 5
- Cauliflower
- Florets - 3 - 4
- *Celery
- Diced - Until Tender Cool over
- not in
- cold water
- Chard 2 - 5
- Chayote
- Diced 2 - 5
- *Chinese Cabbage
- Shredded
- Collards 1 - 1/2 - Cool over
- not in
- cold water
- Corn
- Cream Style
- White or Yellow - 3 - 5 off the cob
- 8 minutes on cob Cool over
- not in
- cold water
- Corn
- Medium Size
- Cut Yellow - 15 on cob
- then cut off for packaging -
- *Dasheen 2 - 1/2 - 5
- +Eggplant
- 1 - 1/2 inch slices 4 - 4 - in ascorbic acid solution
- *Kale 4 - 6 - 4 - 5
- Kohrabi
- Diced - 1 - 3/4 5
- *Mushrooms
- Medium
- Whole 3 - 1/2 - 5
- *Mustard Greens Until Tender - Cool over
- not in
- cold water
- Okra
- Medium
- Whole 2 - 5
- Parsnips - 2 - 5
- Peas
- Black-eyed 2 - 5
- Peas
- Green - 1 - 3 - 2 - 5
- Peppers 2 - 2 - 5
- *Potatoes
- Sweet
- Purée Until Tender - Cool over
- not in
- cold water. Add 1 teaspoon ascorbic acid to every quart potatoes
- Pumpkin
- Purée Until Tender Cool over
- not in
- cold water.
- Rutabaga 2 - 5
- Spinach 2 - 1/2 - 3
- *Squash
- Winter
- Purée Until Tender -- Cool over
- not in
- cold water
- Turnip
- Greens 2 - 1/2 - 4
- Turnips
- Sliced
- Peeled - 1 - 1/2 5
- Mixed Vegetables Blanch separately as directed above; combine after chilling. - -
- * Cook before freezing.
- + Add 1 teaspoon ascorbic acid to each quart of water used in blanching.
- # Ascorbic acid solution - 2 teaspoons acid to 2 pints of ice water.
- Blanching Equipment:
- I don't go too complicated with this.
- A large pot for boiling water.
- Wire basket is nice to have. :)
- Slotted spoon and kitchen tongs.
- A large bowl for cold water and ice ( clean sink works ).
- Large towels to dry some of the excess moisture from blanching.
- Ascorbic Acid - if needed
- Freezer bags.
- About Blanching Vegetables:
- Enzymes Continue to be active in vegetables even after harvesting and unless arrested
- will bring about changes which will lead to loss of flavour and nutrition. Some harvests will ripen indoors
- however
- most of them just need to be dealt with right away.
- Therefore
- blanching is imperative before freezing.
- There are two methods of blanching: Boiling and Parsteaming.
- Both may be used interchangeably although steam-blanching takes 30 seconds to 1 minute longer.
- Exceptions are the blanching of leafy vegetables
- which must be boiled if the heat is to penetrate quickly and watery vegetables like squashes and cut sweet corn
- which lose flavour badly through leaching and must be steamed.
Instructions:
Since blanching is not meant to be a cooking process, but a preparatory one, it should be carefully timed to avoid textural and nutritional breakdowns. Removal of excess moisture after blanching and proper chilling before chilling, are two extremely important steps.