Vegetable Freezing Chart


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.
not applicable
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 minutes
Chilling 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
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