|Vegetable Freezing Chart|
|Blanching time is in boiling water.
Unless otherwise noted, chilling time in ice water should be the same as blanching time.
|Vegetable||Preparation||Blanching Time/ Chilling Time|
|Asparagus||Wash and sort stalks according to size, discarding blemished stalks. Break off ends. Stalks may be left whole or cut into 1-1/2″ to 2″ long pieces.||average diameter stalks – 3 minutes
thicker stalks – 4 minutes.
|Green Beans||Snap off tips. Rinse, then cut or break into desired sizes or freeze smaller beans whole.||3-1/2 minutes.|
|Lima Beans||Wash, shell and sort beans according to size.||small and medium beans – 3 minutes
large beans – 4 minutes
|Italian Snap Beans||Wash, snap off ends and slice into 1″ to 1-1/2″ pieces.||3-1/2 minutes.|
|Beets||For young, tender beets-
Remove tops and cook until tender. Chill,then remove skins. Leave small beets whole. For medium to large beets, slice or cut into pieces. Pack into freezer boxes or bags.
|Broccoli||Remove leaves and tough ends. Cut through stalks lengthwise, leaving stems with 1″ to 1-1/2″ diameter heads, or cut into pieces. Soak in salt water (2 tablespoons salt to 1 quart water) to remove any insects and larvae. Rinse with tap water and drain.||pieces – 4 minutes
stems – 5 minutes.
|Brussels Sprouts||Wash and trim any tough outer leaves. Soak in salt water (2 tablespoons salt to 1 quart water) to remove any insects and larvae. Rinse with tap water and drain.||medium sprouts – 4 minutes
large sprouts – 5 minutes.
|Carrots||Remove tops, peel, and wash. Cut into 1/4″ thick slices.||3-1/2 minutes.|
|Cauliflower||Remove leaves, trim and wash. Split into individual 1″ to 1-1/2″ pieces. Soak in salt water (2 tablespoons salt to 1 quart water) to remove any insects and larvae. Rinse with tap water and drain.||4 minutes.|
|Corn-on-the-Cob||Husk, remove silk and trim off ends. Blanch in a large stockpot with 10 – 12 quarts of boiling water.||24 small ears, under 1-1/4″ diameter – 8 minutes
14 medium ears, 1-1/4″ to 1-1/2″ diameter – 8 minutes
10 large ears, over 1-1/2″ diameter – 11 minutesChilling time in ice water should be twice as long as blanching time
|Corn – Cut from cob||Husk, remove silk and trim off ends. Use a corn cob cutter or a curved grapefruit knife to remove kernels from cob.||4-1/2 minutes|
|Kohlrabi||Remove tops, wash, peel and cut into 1/2″ cubes.||2-1/2 minutes.|
|Mushrooms||Wash and remove stems. Freeze smaller mushrooms whole
Cut medium and large mushrooms into 1/4″ slices.
To prevent browning, add 1 tablespoon lemon juice or 1/2 teaspoon ascorbic acid per quart of blanching water.
|small whole mushrooms – 4 minutes
sliced mushrooms – 3 minutes.
|Onions||Chopped onions can be packed and frozen without blanching To freeze larger pieces of onions or small whole onions – Peel onions, wash, and cut into quarter sections (except very small whole onions).||1-1/2 minutes|
|Green Peas, shelled||Wash and shell peas.||1-1/2 to 2 minutes|
|Sugar Peas or Edible Pod Peas||Wash; Remove stems and blossom ends; Leave whole.||2-1/2 to 3 minutes|
|Peppers||Chopped bell peppers can be packed and frozen without blanching.
For pepper halves or slices…Wash, remove stem and seeds. Cut in halves or slices
|halves – 3 minutes
slices – 2 minutes.
|Pumpkin||Cut; scoop out seeds; peel; and cut into pieces. Bake or steam until tender. Cool, then strain in a ricer, food mill or process in a food processor until smooth. Pack into containers and freeze.||not applicable|
|Spinach||Sort; remove any blemished leaves and tough stems; Wash.||1-1/2 to 2 minutes|
|Zucchini||Select 5″ to 7″ long, tender zucchini. Wash, peel and cut into 1/4″ to 1/2″ slices.||1/4″ slices – 3 minutes
1/2″ slices – 4 minutes