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5.0 from 132 votes

How to Blanch Vegetables

Learn how to blanch vegetables with my easy technique for broccoli, green beans or any other vegetable - perfect for meal prep or freezing!

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

Ingredients

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

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

  • Storage: Store blanched vegetables in an airtight container with a damp paper towel on top, and they will keep well for 2 days.
  • Freezing: Blanched vegetables can be frozen for up to 6 months. Let the cool completely and pat them dry before freezing on a sheet pan and then transferring to an airtight container of freezer bag.
  • Photo Credit: Erin Jensen

Nutrition Information

Calories 17kcal (1%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 3545mg (148%) Potassium 117mg (3%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 380IU (8%) Vitamin C 7mg (8%) Calcium 54mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

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.