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Blanching is a food preparation technique that involves boiling vegetables for a short time, then submerging them in an ice bath to stop the cooking process.
Blanching vegetables
Blanching vegetables helps preserve their flavour, colour and texture. Most vegetables, such as carrots and broccoli, need blanching before freezing.
Blanching and freezing can extend the life of:
- seasonal vegetables
- your garden’s harvest
- vegetables about to spoil
Some vegetables don’t require blanching, such as:
- onions
- peppers
- tomatoes, unless blanching to peel
1
Rinse under cool, running water. Use a produce brush to gently scrub firmer veggies.
2
Slice or cube, so you can easily add to recipes after freezing.
3
Cook in boiling water for 2 to 5 minutes, depending on the vegetable.
4
Remove from boiling water and place in an ice water bath to stop the cooking process.
5
Drain and spread on a sheet pan to prevent the vegetables from sticking together.
Cover and place in freezer.
6
Once frozen, remove from sheet pan and place in a freezer-safe container.
Store frozen for up to 12 months.
