How Long to Blanch Vegetables

Blanching briefly cooks vegetables in boiling water or steam. The correct time depends on the vegetable, piece size, and whether the goal is immediate eating or preparation for freezing.

For serving now

Trim and cut vegetables evenly. Lower small batches into boiling water, return to a boil, and test frequently until they reach the texture you want. For cold dishes, transfer promptly to an ice-water bath, then drain thoroughly. There is no universal two-minute cooling time. Season cooking water to taste; neither MSG nor a particular brand-dependent spoonful of kosher salt is required.

For freezing

Use a tested preservation schedule rather than a tenderness estimate. Start timing when the water returns to a boil. Cool promptly in ice water for about as long as the blanching time, then drain and freeze. These selected water-blanching times are for freezing, not mandatory cooking times for a side dish.

Consult the full National Center for Home Food Preservation table for other vegetables, sizes, and steam-blanching alternatives.