Title: What Is Blanching and How Do You Do It?
Headings: Blanching in Cooking and Food Preservation
Blanching in Cooking and Food Preservation
This simple process maintains foods' flavor, color, and texture
Why Blanch?
How to Blanch
Water or Boiling Method
Steaming Method
Microwave Method
Tips
The Cooling Process
Blanching Times
Recipes
Other Foods That Need Blanching

Content: Because vegetables and fruits are delicate, cooking them for too long (which can be as little as a minute) can turn them limp, soggy, and drab in color. Therefore, it is important to follow the time recommendations. Blanching Times
Vegetable
Blanching Time in Minutes
Artichoke Hearts
7
Asparagus
2 to 4 depending on thickness
Beans ( Green, Snap, or Wax)
3
Beans (Lima, Butter, or Pinto)
2 to 4 depending on size
Broccoli (flowerets)
3
Brussels Sprouts
3 to 5 depending on size
Cabbage
1 1/2 for shredded, 3 for wedges
Carrots
2 for diced, 5 for small
Cauliflower (flowerets)
3
Celery
3
Corn on the Cob
7 to 11 depending on size
Eggplant
4
Greens
2 (3 for collards)
Kohlrabi
1 for cubed, 3 for whole
Mushrooms (steamed)
3 to 5 depending on sliced or whole and size
Okra
3 to 4 depending on size
Onions (blanch until center is warm)
3 to 7 depending on size
Peas (in the pod)
2 to 3
Peas (shelled)
1 1/2 to 2 1/2
Peppers
3 for strips, 5 for halves
Potatoes
3 to 5
Rutabagas
3
Soybeans (green)
5
Squash (chayote)
2
Squash (summer)
3
Turnips or Parsnips (cubes)
2
Fruits for Peeling
Blanching Time in Seconds
Apples
30
Peaches
30
Pears
30 to 60
Tomatoes
30
Follow recommended blanching times to assure crisp-tender produce. Recipes
Vegetables such as green beans are often blanched in order to enhance their natural green color and soften them to a pleasant texture. If blanching vegetables for a stir-fry, don't shock the vegetables in cold water but instead simply drain and add to the wok. Niçoise Salad
Blanched Chinese Broccoli With Oyster Sauce
Beef and Asparagus Rolls (Asparagus Nikumaki)
How to Can Tomatoes
Dehydrated Peaches
Other Foods That Need Blanching
In addition to fruits and vegetables, there are other foods that benefit from blanching. Certain almond recipes, such as marzipan and almond cookies, call for blanching the nuts to remove their skins (or purchasing already blanched almonds). When preparing homemade bone broth, the bones are blanched beforehand in order to rid them of impurities. Blanching is also an excellent technique for preventing avocados from turning brown . Blanching can also be done in a fat such as oil.