Food Notes
Blanching
During blanching, food items are steamed or submerged in boiling water for a short period (usually 3 minutes or less), and then shocked in cold or ice water to stop cooking. In addition to preserving color, flavor, and texture, blanching is often used as a step to freeze vegetables.
Source
hannaone
| Blanching time for boiling water starts when water returns to a boil, steaming time starts immediately | |||
|---|---|---|---|
| Vegetable | Blanching In boiling water (minutes) | Blanching in steam (minutes) | |
| Asparagus | Small stalk | 2 | 3 |
| Asparagus | Medium stalk | 3 | 5 |
| Asparagus | Large stalk | 4 | 6 |
| Beans - snap, green or wax | 3 | 5 | |
| Beans - adzuki, lima, butter or pinto | Small | 2 | 3 |
| Beans - adzuki, lima, butter or pinto | Medium | 3 | 5 |
| Beans - adzuki, lima, butter or pinto | Large | 4 | 6 |
| BeansSprouts | 2 | 4 | |
| Broccoli - flowerets | 1 1/2 inches across | 3 | 5 |
| Brussels sprouts | Small heads | 3 | 5 |
| Brussels sprouts | Medium heads | 4 | 6 |
| Brussels sprouts | Large heads | 5 | 7 |
| Cabbage or Korean cabbage | Shredded | 1 1/2 | 2 1/2 |
| Cabbage or Korean cabbage | whole leaf | 2 | 3 |
| Carrots | Small, whole | 5 | 8 |
| Carrots | Diced, sliced or strips | 2 | 3 |
| Cauliflower - flowerets | 1 inch | 3 | 5 |
| Celery | 3 | - | |
| Corn - corn-on-the-cob | Small ears (cooling time is twice the time of blanching) | 7 | 10 |
| Corn - corn-on-the-cob | Medium ears (cooling time is twice the time of blanching) | 9 | 13 |
| Corn - corn-on-the-cob | Large ears (cooling time is twice the time of blanching) | 11 | 16 |
| Corn - whole kernel or cream style | Ears blanched before cutting corn from cob. (cooling time is twice the time of blanching) | 4 | 6 |
| Eggplant | whole | 4 | 6 |
| Eggplant | sliced | 2 | 4 |
| Greens - collards | 3 | 5 | |
| Greens - all other | 2 | 3 | |
| Kohlrabi | Whole | 3 | - |
| Kohlrabi | Cubes | 1 | - |
| Mushrooms | Whole (pretreat soak 5 min. in anti-darkening solution: 1 tsp. of lemon juice or 1 ½ tsp. of citric acid to a pint of water.) | - | 9 |
| Mushrooms | Buttons or quarters (pretreat soak 5 min. in anti-darkening solution: 1 tsp. of lemon juice or 1 ½ tsp. of citric acid to a pint of water.) | - | 9 |
| Mushrooms | Slices (pretreat soak 5 min. in anti-darkening solution: 1 tsp. of lemon juice or 1 ½ tsp. of citric acid to a pint of water.) | - | 5 |
| Okra | Small pods | 3 | 5 |
| Okra | Large pods | 5 | 8 |
| Onions | (blanch until center heated) | 3-7 | - |
| Onions | Rings | 10-15 seconds | - |
| Peas - edible pod | 2-3 | 4-5 | |
| Peas - green | 1 1/2 - 2 1/2 | 3-5 | |
| Peppers - sweet | Halves | 3 | 5 |
| Peppers - sweet | Strips or rings | 2 | 3 |
| Peppers - Chili | Large | 4 | 5 |
| Peppers - Chili | Medium | 3 | 4 |
| Peppers - Chili | Small | 2 | 3 |
| Potatoes - Irish (new) | 3-5 | 5-8 | |
| Soybeans - green | 5 | - | |
| Squash - summer | 3 | 5 | |
| Squash - Zucchini | sliced | 2 | 4 |
| Turnips / Korean Radish | 1/2 inch cubes | 3 | 5 |
| Turnips / Korean Radish | Shredded | 1 | 3 |
