- Stops enzymes that destroy the freshness of your vegetables: non-blanched veggies will lose color and flavor around 5 weeks of being frozen.
- Removes dirt and bacteria
- Removes some of the strong flavors (Nyssa thinks that just picked/uncooked beans taste "Too Beany!")
Too Beany Beans ? :)
They kind of are, but good to eat a few fresh picked.
Some steps are bean only for obvious reasons.
1. Wash and Snip off ends of beans. ("bean only" step, get it?)
2. To make sure that all the vegetables are blanched properly, boil 1 gallon water for 1 pound of vegetables.
You don't need to be precise of course, just make sure there is plenty of water for them to float around in.
Not like when you forgot to boil enough water for pasta and had to add more tap water, wait for it to boil and subsequently over or undercooked your pasta while turning everything else you were preparing to mush while it waited. Or was that just me. . .
The good news is you can just keep using that boiling water to do a bunch of the same vegetables. Just top off the pot if you slopped a bunch of it out trying to remove 3 beans (like me) and make sure its boiling hot again.
3. After you boil them for 3 minutes (green beans), put them right into Ice water for at least 3 minutes.
4. Bag 'em and freeze 'em.
The beany beans did taste great right out of the ice water after blanching. Less beany, but fresh and delicious.
As for salting the water before blanching (<-see at the bottom of article) I don't have an opinion at this time. . . so you choose
A list I do not take credit for of times for blanching various vegetables in Boiling Water.
- Green Beans, 3 minutes
- Broccoli, chopped or stalks, 3 minutes
- Beets, small, 25-30 minutes; medium, 45-50 minutes
- Brussels Sprouts, small, 3 minutes; medium, 4 minutes; large, 5 minutes
- Carrots, tiny, whole, 5 minutes; diced or strips, 2 minutes
- Cauliflower, 3 minutes
- Corn on the cob to freeze on the ear, small ears, 7 minutes; medium ears 9 minutes; large ears 11 minutes
- Corn on the cob to cut for whole kernel corn, 4 minutes-cool and cut from ear.
- Corn on the cob to cut for cream style corn, 4 minutes-cool and cut from ear, scraping the cobs.
- Greens like spinach, 2 minutes
- Shelled Peas, 1½ minutes
- Snow or Sugar Snap Peas, 2-3 minutes
- Summer Squash like zucchini, slices or chunks, 3 minutes; grated, 1-2 minutes.