Can I Skip the Blanching Before Freezing?

Preserving food can be time consuming and we’re all busy. Sometimes we’re tempted to take short cuts, but if you’re trying to improve your families diet don’t take a chance on serving them foods that are as safe and tasty as you can make them.

If you’re going to freeze your vegetables, blanch everything except green peppers and onions. Not only does it clean the vegetables, it slows the loss of vitamins and brightens the color. Blanched vegetables are also easier to pack.

The most important reason to blanch the vegetables is because enzymes that help make the vegetables grow in the garden can continue to be active in the vegetables even in the freezer. This will make the veggies tough and contribute to a change of color and flavor.

Pay special attention to the blanching time recommended for each type of vegetable. If some aren’t blanched long enough, it will cause more problems than would occur if the entire blanching process were skipped. Under blanching only serves to make the enzymes more active. Over blanching will contribute to the loss of vitamins and minerals, color and flavor. Yuck. You might as well just buy canned veggies and put up with the additives. Just kidding.

You can blanch the vegetables in boiling water, in the microwave or even by steaming.

Blanching Vegetables in Boiling Water

The boiling water method is the best way to blanch most vegetables that you plan on freezing. You need a wire basket that will fit into a kettle with a lid unless you have a blancher with a basket.

For each pound of vegetable, use a gallon of water. Lower the basket of produce into the kettle of boiling water. The water should continue to boil. Place the lid on the kettle and start timing according to the recommended time for the vegetable. If the water stops boiling as you add the basket, don’t start the timing process until starts boiling again.

Steam Blanching

Sprouts and grated summer squash are best blanched by heating in steam. Steam can also be used for sweet potatoes, winter squash, pumpkin and broccoli.

Steaming takes a little longer than boiling. You need a lidded pan and a basket that will hold your veggies a minimum of 3 inches from the bottom of the pan. Lay the vegetables out in a single layer. Place the rack or basket into the pan with one to 2 inches of boiling water. Cover and start timing.

Blanching in the Microwave

All microwaves are different, so choosing this option means you have to follow the directions that came with the appliance. If you plan on storing the vegetables in the freezer for an extended period of time, you might want to consider using the boiling method. The enzymes might not be inactivated when blanched in the microwave.

Many people are successful with this method, though.

Cool Immediately

Plunge the vegetables into cold water as soon as the blanching time has been reached to keep them from cooking. Change the water as needed so that the vegetables continue to cool as quickly as possible.

Then, drain and pack for freezing.