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You may have heard the term "blanching" in discussions about preserving your harvest. Some of our simple uses articles mention it as well.
For example, our Simple Uses for Spinach article makes this statement:
If you will use your frozen spinach within 1-2 months, it is not necessary to blanch it first. Otherwise, for longer preservation, blanching before freezing is recommended for best mineral and quality retention.
What is blanching? When and how should you blanch your produce? Read on to find out.
In this article, we'll start with these topics:
Then we'll cover the following steps for blanching your produce:
- Step 1: Boil Water and Prepare Bowl
- Step 2: Add Produce
- Step 3: Cook
- Step 4: Transfer to Ice Water
- Step 5: Dry
- Step 6: Freeze
Let's get right into it!
What is Blanching?
Blanching consists of exposing your produce to a hot temperature immediately followed by a cold temperature.
This seals in many of the vitamins and minerals. It also protects the texture of produce that would otherwise become mushy when frozen.
Blanching is not necessary for all produce. How do you know whether or not to blanch a particular plant before you freeze it?
When to Blanch
Most leafy greens are benefitted by blanching before they are frozen long-term. This includes plants like the spinach mentioned earlier as well as beet or radish greens, chard, kale, cabbage, chicory, sunflower leaves, lambsquarter, mizuna, tatsoi, komatsuna, orach, and other similar plants.
As mentioned in the spinach article, most leafy greens do not need to be blanched before freezing if they will be consumed within 1-2 months. Freezing does not typically affect their structure or nutrient content within this short time. But if you will not use them within 2 months, it is best to blanch them first.
Other thin plant parts, such as artichoke hearts, can also be blanched.
Leafy greens and other thin plant parts are best blanched because they are thin and more easily affected by freezing and thawing, in contrast to thicker plants with a firmer structure. Again, blanching retains their nutrients and texture better. Learn more about freezing methods in the Freezing Overview article here.
Still other plants, such as green beans, may be blanched for optimal flavor. Green beans in particular taste best if they are blanched before consuming, whether they will be frozen afterward or not.
In some cases, blanching can also preserve color and other aesthetic qualities. For example, carrots do not need to be blanched before freezing. But they will retain a more vibrant color if they are.
Now you know what blanching is and when to do it. So how can you blanch your produce?
Let's get right into it!
Step 1: Boil Water and Prepare Bowl
Fill a stockpot with about twice as much water as the amount of space your produce will take up. I personally love GreenPan stockpots like this one, which works with my induction cooktop as well as other types of cooktops and stovetops.
Some people add salt to the water, but this is not necessary. Salt minimizes sticking and adds flavor.
Bring the water to a boil.
While the water is boiling, fill a bowl with ice water. The produce will be going directly into this bowl after cooking, so place the bowl within close range of the cooktop if possible.
Step 2: Add Produce
Add your produce to the pot. Stir.
Step 3: Cook
Allow your produce to cook in the boiling water for 2-4 minutes.
Then promptly turn off the heat.
Step 4: Transfer to Ice Water
Immediately move the produce from the boiling water to the ice water bowl. I usually use tongs for this.
The quick transfer from hot to cold is what creates the seal that locks in the nutrients and texture. It also halts the cooking process.
It is important to do this right away after the 2-4 minutes of boiling have passed. Leaving the produce in the water for longer than this may cause it to overcook.
The amount of time the produce spends in the ice water does not need to be measured as precisely as the time in the boiling water. I typically leave it in the ice water for about 5-10 minutes to ensure it cools completely.
Step 5: Dry
Remove the produce from the ice water. Allow it to dry completely.
This can be done by air drying, patting it dry, or any other appropriate drying method.
Step 6: Freeze
Once the produce has dried completely, transfer it to the bag or container that will contain it in the freezer. I almost always use these gallon Ziploc freezer bags, double-bagged.
And that's it! You just extended the life and benefits of your produce by blanching it.
Read More
Some commonly blanched veggies have uses in other culinary and herbal preparations. Read more in our simple uses pages for these plants:
- Simple Uses for Kale
- Simple Uses for Spinach
- Simple Uses for Chard
- Simple Uses for Cabbage
- Simple Uses for Mizuna
- Simple Uses for Orach
- Simple Uses for Green Beans
And check out these articles for other ways to use and preserve your harvest:
- The Interesting Salad Protocol: How to Build an Interesting Salad
- Soups 101: The Basic Process for Making Soup
- How to Preserve Your Harvest: Canning
- How to Preserve Your Harvest: Fermentation
- How to Preserve Your Harvest: Freezing
- Quick-pickling: How to Quick-pickle Your Produce
- How to Make an Herbal Decoction
- How to Make an Herbal Syrup