Blanching

Blanching extends the life of food that is to be frozen, particularly vegetables. The only two vegetables that do not need blanching before freezing are peppers and onions.

To blanch, you will need:

• Large pot of boiling water
• Colander that can be submerged in hot water
• Timer
• Desired garden vegetables, sliced or chunked
• Ice

When water is at full boil, submerge colander containing vegetables. Begin timing the boil when the water returns to a boil. Boil for the specified amount of time (see below). Pull colander from pot and immediately submerge into ample amount of ice water using one pound of ice to one pound of vegetables. Chill for the same amount of time specified for the boiling time.

For blanching times and specific recommendations, a booklet enTITLEd "Preserving Food" is available for free from the Agricultural Extension Service in each county.

For Davidson County residents:
Davidson County Extension Office
Ellington Agriculture Center
5201 Marchant Drive
Nashville, TN 37211-5112
(615) 862-5995