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How to Blanch Vegetables
5 from 88 votes

How to Blanch Vegetables

This guide explains how to blanch vegetables by boiling them briefly until crisp-tender, then plunging into ice water to stop the cooking. The method maintains bright color and a firm texture in vegetables. Salt is added to the boiling water to enhance flavor. Blanching is useful before freezing or for quick cooking preparations.

Prep Time
2 mins
Cook Time
3 mins
Total Time
5 mins
Servings: 4 servings
Calories: 17 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 4 quarts water
  • 2 tablespoons salt
  • vegetables cleaned and trimmed, as needed
  • water as needed, iced

Instructions

    Cup of Yum
  1. Bring a large pot of salted water to a boil.
  2. Prepare a large bowl of ice water readily accessibly next to the stove.
  3. Carefully place the vegetables in the pot of boiling water, and using a spoon, help submerge the vegetables.
  4. Cook until the vegetables become crisp tender, but still bright green, about 3-5 minutes. You can test them by squeezing a piece between your fingers, they should begin to give but not fall apart. Remove from the pot with a slotted spoon or pour into a colander.
  5. Immediately transfer the vegetables into the ice water bath to stop the cooking.

Notes

  • Store blanched vegetables in airtight containers with damp paper towels to maintain freshness for up to 2 days.
  • For freezing, dry vegetables completely after blanching, freeze on a tray before placing in airtight containers or freezer bags for up to 6 months.
  • Blanching preserves vibrant color and texture, making it ideal before freezing or for quick cooking recipes.

Nutrition Information

Calories 17kcal (1%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 3545mg (148%) Potassium 117mg (2%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 380IU (8%) Vitamin C 7mg (8%) Calcium 54mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 17

% Daily Value*

Calories 17kcal 1%
Carbohydrates 4g 1%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 3545mg 148%
Potassium 117mg 2%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 380IU 8%
Vitamin C 7mg 8%
Calcium 54mg 5%
Iron 1mg 6%

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