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4.7 from 9 votes

How to Blanch Vegetables

Blanching is a FAST TWO STEP PROCESS for vegetables!  You’ll be ready for freezing, party vegetables trays and all kinds of projects when you know how to blanch vegetables!  It’s EASY, FAST and you already have everything you need right in your kitchen! 

Prep Time
5 mins
Cook Time
5 mins
ice bath time
2 mins
Total Time
9 mins
Servings: 10 servings
Calories: 29 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 tbs kosher salt
  • 1 lb vegetable

Instructions

    Cup of Yum
  1. Put a large stock pot of 4 quarts of water on to boil over high heat on the stove top. Add salt to the water
  2. While waiting for the water to heat, gather your other supplies. Place a large bowl in the sink with 1 Quart of water in it. Do not add the ice until just before adding vegetables to the boiling water.
  3. When water comes to a boil, reduce heat to medium so that water is at a hard simmer.
  4. Add ice to the bowl of water in the sink.
  5. Add your vegetables to the boiling water quickly using tongs. Only add a few vegetables to the water at a time so that the water does not lose its boil
  6. Allow the vegetables to stay in the water just long enough to begin to change colors. You'll notice the color brightens.
  7. Remove the vegetables and plunge them immediately into the ice water bath. Allow to soak there for 2-3 minutes.
  8. Remove the vegetables to a paper towel lined tray to dry.

Notes

  • PRO TIP:  Have a place for your finished vegetables to go to dry.  I like to line a baking sheet with paper towels and set them there to dry.
  • Always put your water on to boil first, it takes a while to come to a boil and that gives you time to gather the rest of your supplies.
  • SALT the blanching water according to the instructions I've given.  It seems like a lot of salt, but you'll be glad when the color and nutrients are saved in your vegetables!
  • Get your shocking ice water bowl ready, but don't put the ice and water in until just before you put the vegetables in to blanche.
  • Have all small children to stay back from this operation.  We don't want boiling water to drip on them. 
  • You will probably want to wear an apron, drips happen. 
  • If you are blanching more than one kind of vegetable, start with the lightest colored vegetables first and progress to the darker ones.  The vegetables will tinge the water. 

Nutrition Information

Calories 29kcal (1%) Carbohydrates 6g (2%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 1417mg (59%) Potassium 96mg (3%) Fiber 2g (8%) Vitamin A 2303IU (46%) Vitamin C 5mg (6%) Calcium 11mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 29

% Daily Value*

Calories 29kcal 1%
Carbohydrates 6g 2%
Protein 2g 4%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 1417mg 59%
Potassium 96mg 2%
Fiber 2g 8%
Vitamin A 2303IU 46%
Vitamin C 5mg 6%
Calcium 11mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.