How to Blanch Vegetables
Updated: Dec. 30, 2021
Take the frustration out of freezing produce with this simple guide for how to blanch vegetables.
Freezing food can be confusing. With a seemingly endless list of rules that differs from ingredient to ingredient (read up on how to freeze breads, cookies and fruit), the process can be quite intimidating for amateur and veteran cooks alike.
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Thankfully, when it comes to freezing vegetables—our favorite things to freeze based on their naturally short lifespan—the rules generally hold true among the different varieties. If you’re planning to pack your produce away for a longer time and expect it to be in peak condition upon thawing, you must blanch it.
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Why It’s Important to Blanch
Blanching helps preserve produce by reducing active enzymes. These are the microscopic molecules that destroy those fresh flavors we love so much. Blanching also helps heighten the color and flavor of vegetables that will be frozen for more than four weeks.
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How to Blanch Vegetables
Fortunately, the process of blanching is quite easy. It’s little more than boiling an ingredient for a designated amount of time (see our chart below). The trick is to begin timing as soon as you place vegetables in boiling water. Set a timer for accuracy because under-blanching can stimulate enzymes, making it worse than not blanching at all—and over-blanching can cause veggies to lose flavor and color.
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*If you’re looking to blanch a vegetable that’s not on this list, it likely needs to be fully cooked before freezing, such as lettuce, cucumbers, white cabbage and watercress.
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Instructions:
- Fill a large saucepan or Dutch oven with enough water to cover vegetables and allow to boil.
- Add produce, cover and boil for the veggie’s respective blanching time listed in the chart above.
- Once finished, drain and immediately place your veggies in ice water for the same length of time to stop the cooking process.
- Drain and pat vegetables dry with a paper towel.
- Place vegetables in a single layer on a waxed paper- or foil-lined baking sheet and freeze. Be sure not to overcrowd the vegetables.
- Transfer frozen veggies to a heavy-duty freezer bag. Label and date the bag and freeze for up to three months.
Ready for more? Here are 19 foods you never knew you could freeze
Cooking Frozen Vegetables
When you’re ready to use your veggies, simply allow for them to thaw and carry on cooking them as if they were fresh. The only difference? You’ll need to cook them for a slightly shorter amount of time.
Here's What to Cook with Your Frozen Veggies
Quinoa with Peas and OnionEven picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the frozen. —Lori Panarella, Phoenixville, Pennsylvania
Spanakopita PinwheelsI'm enthralled with spanakopita, and this spinach and feta pinwheel recipe was a quick and easy way to enjoy the pie. I have used it for get-togethers and family events with great success. —Ryan Palmer, Windham, Maine
Slow-Cooked Vegetables with Cheese SauceWho can pass up veggies smothered in cheese? No one I know! This is an inviting recipe to serve kids who normally shy away from vegetables.
—Teresa Flowers, Sacramento, CA
Muffin-Tin Chicken PotpiesI made these personalized chicken pot pies in muffin tins for my kids, and they gobbled them up. For the record, the grown-ups did, too! —Melissa Haines, Valparaiso, Indiana
Chicken Stir-Fry BakeOne night I decided to use frozen vegetables in my chicken stir-fry. Not wanting to stand watch over the stovetop, I baked the entree in the oven. People say this tastes like it’s hot from the skillet. What’s more, it’s ready in little more than half an hour! —Carly Carter, Nashville, Tennessee
Spinach TurnoversThe flaky cream cheese pastry adds sensational texture to these hot appetizers—and just wait until you taste the wonderful filling. I usually fix a double batch and freeze some to have on hand in case unexpected guests drop by. — Jean von Bereghy, Oconomowoc, Wisconsin
Butternut & Portobello LasagnaLasagna gets fresh flavor and color when you make it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. —Edward and Danielle Walker, Traverse City, Michigan
Thai Red Curry Chicken & VegetablesThe key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. —David Dahlman, Chatsworth, California
Bacon Pea SaladMy husband absolutely loves peas. My middle son isn't the biggest fan, but he loves bacon. So I decided to combine the two, and it was perfect! This salad is an awesome side dish, especially for barbecues. —Angela Lively, Conroe, Texas
Turkey Dumpling SoupSimmering up a big pot of this soup is one of my favorite holiday traditions. This is a variation on a recipe my mom made while I was growing up. My husband and children can't get enough of the tender dumplings. —Debbie Wolf, Mission Viejo, California
Southern-Style Egg RollsSausage, black-eyed peas and turnip greens give these unique egg rolls a decidedly southern accent. When I bring them to a party, I always come home with an empty plate. —Holly Jones, Kennesaw, Georgia
Parmesan Kale CasseroleI tried coming up with a creative way to use kale, and the result was a cheesy casserole. When my husband sampled it, he absolutely loved it. Bits of summer sausage add heartiness. —Diana Johnson, Auburn, Washington
Cool Beans SaladThis protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice adds a unique flavor and the dressing gives it a bit of a tang. —Janelle Lee, Appleton, Wisconsin
Pork Tenderloins with Wild RiceApricots say sweet things to earthy herbs in this gravy-licious meal. Remember this recipe—it’s worthy of a weekend celebration. —Taste of Home Test Kitchen
Southwestern Sauteed CornMy mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! —Chandy Ward, Aumsville, Oregon
Slow-Cooked BroccoliThis family-favorite side dish is quick to fix and full of flavor. Because it simmers in a slow cooker, it frees up my oven for other things. That's a tremendous help when I'm prepping a big meal at home. —Connie Slocum, Antioch, Tennessee
Cajun Corn SoupI found this recipe years ago and substituted Cajun stewed tomatoes for a bolder taste. Now I prepare this dish for out-of-state guests who want to taste some Cajun food. Everyone who tries it gives it high marks. Plus, it's easy to prepare. —Sue Fontenot, Kinder, Louisiana
Creamy Carrot CasseroleMy mom and I developed this recipe to see if there was a carrot dish that even people who don't care for carrots would enjoy. So far, I haven't met anyone who hasn't liked this casserole. —Laurie Heward, Fillmore, Utah
If, like us, you tend to buy frozen carrots from time to time, then you need to try out these recipes that make them taste fresh as ever!
Asian Beef and NoodlesAsian beef recipes don't get much simpler. This colorful, economical stir-fry dish takes only five ingredients—all of which you're likely to have on hand. Serve with a dash of soy sauce and a side of pineapple slices. —Laura Stenberg, Wyoming, Minnesota
CazuelaI learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. —Louise Schmid, Marshall, Minnesota
Make-Ahead Spinach ManicottiWhen I invite people to dinner, many have started requesting this pasta bake ahead of time because it's that good. Plus, the manicotti is stuffed before it's cooked, making it even more convenient. —Christy Freeman, Central Point, Oregon
Best Chicken PotpieThis is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. —Karen Johnson, Bakersfield, California
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Originally Published: March 14, 2019
