Preservation Technique: Blanching Vegetables Before Freezing

Notes

Blanching works because it deactivates enzymes that cause vegetables to deteriorate. Proper timing is crucial; under-blanching leaves enzymes active, while over-blanching results in a loss of flavor and texture. To troubleshoot common mistakes, always use a timer and ensure your ice bath is sufficiently chilled. For safety, avoid overcrowding the blanching pot to maintain a vigorous boil. As for storage, consume blanched and frozen vegetables within 8-12 months for the best quality. This technique is ideal for make-ahead meal preppers, as it allows you to stock up on vegetables during peak seasons and enjoy them later without sacrificing taste or nutrition.

Steps

1. 1 Gather your vegetables and prepare them by washing and cutting into uniform sizes.
2. 2 Bring a large pot of water to a rolling boil. Use about 1 gallon of water per pound of vegetables.
3. 3 Prepare a large bowl of ice water while waiting for the water to boil.
4. 4 Submerge the vegetables in the boiling water using a blanching basket or a slotted spoon.
5. 5 Blanch the vegetables according to their specific blanching times: green beans (3 minutes), broccoli florets (3 minutes), peas (1.5 minutes).
6. 6 Immediately transfer the blanched vegetables to the ice water bath to stop the cooking process.
7. 7 Leave the vegetables in the ice water for the same amount of time they were blanched.
8. 8 Drain the vegetables thoroughly in a colander to remove excess moisture.
9. 9 Spread the vegetables in a single layer on a baking sheet and freeze until firm.
10. 10 Transfer the frozen vegetables to airtight freezer bags or containers.
11. 11 Label the bags with the vegetable name and date, then store in the freezer.
12. 12 Ensure all air is removed from the bags to prevent freezer burn.