11
BlANCH
Vegetables are blanched before freezing to stop enzyme action and to retain fresh flavor and appearance.
Wash vegetables thoroughly and sort according to size or cut into uniform pieces. Place 4 quarts of water
in the multi-cooker, set heat control at 250˚ and bring to a rolling boil. Place vegetables in the steam/fry
basket and lower into boiling water. Cover and boil for time specified. After heating, plunge vegetables in
cold water to cool quickly and thoroughly. When cool, remove from water, drain, pack, seal, and freeze. For
successive batches, return water to a full boil.
Vegetable
Blanching Time
Asparagus
Thin stalks
2 minutes
Thick stalks
4 minutes
Beans
Green or wax
3 minutes
Lima
2-4 minutes
Broccoli,
Florets
1
/
2
-inches across
3 minutes
Brussels Sprouts
3-5 minutes
Carrots
Small
5 minutes
Diced, sliced, or lengthwise strips 2 minutes
Vegetable
Blanching Time
Cauliflower
Florets
1
/
2
-inches across
3 minutes
Corn
On Cob
7-11 minutes
Kernel
4 minutes
Greens
2 minutes
Peas
1
1
/
2
minutes
Turnips,
diced
2 minutes
