How to Blanch Vegetables

5 from 44 votes

Learn how to blanch vegetables with my easy technique for broccoli, green beans or any other vegetable - perfect for meal prep or freezing!

Course Side Dish

Cuisine American

Diet Vegan, Vegetarian

Prep Time 2

Cook Time 3

Total Time 5

Servings servings

Calories 17kcal

Author Yumna Jawad

Equipment

Ingredients

4 quarts water
2 tablespoons salt
As needed vegetables cleaned and trimmed
As needed ice water

Instructions

Bring a large pot of salted water to a boil.
Prepare a large bowl of ice water readily accessibly next to the stove.
Carefully place the vegetables in the pot of boiling water, and using a spoon, help submerge the vegetables.
Cook until the vegetables become crisp tender, but still bright green, about 3-5 minutes. You can test them by squeezing a piece between your fingers, they should begin to give but not fall apart. Remove from the pot with a slotted spoon or pour into a colander.
Immediately transfer the vegetables into the ice water bath to stop the cooking.

Notes

Storage: Store blanched vegetables in an airtight container with a damp paper towel on top, and they will keep well for 2 days.

Freezing: Blanched vegetables can be frozen for up to 6 months. Let the cool completely and pat them dry before freezing on a sheet pan and then transferring to an airtight container of freezer bag.

Photo Credit: Erin Jensen

Nutrition