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How to Blanch Vegetables to Freeze
Ingredients
- 1 full head of broccoli broken down and cut into small florets
- 2 cups sliced carrots
- 1 bundle of asparagus
- 2 sweet potatoes peeled and cubed
- 2 teaspoons salt
- 1 cup ice
Instructions
- Prepare a large Pot of water and boil until it reaches a gentle boil. Be sure to keep the temperature steady as this will be done in batches and will lose heat and regain in between. Add 2 teaspoons of salt to boiling water and stir. In a separate bowl, prepare about 3 cups of water with one cup of ice for the ice bath.2 teaspoons salt, 1 cup ice
- In a strainer basket if you have one, if not, carefully place each batch of vegetables into the boiling water. Slowly submerge into the water and allow the soft boil to resume. Leave the vegetables immersed for 2 minutes.1 full head of broccoli, 2 cups sliced carrots, 1 bundle of asparagus, 2 sweet potatoes
- Carefully remove the strainer or vegetables with a slotted spoon and place in an ice bath. Allow the vegetables to remain in the ice bath for 1 minute to stop the cooking process.
- Drain vegetables on a towel and air dry completely. At this time you can clean up any bad spots or pick out any problems and discard. Place in a freezer safe container or zip top bag and freeze. Will keep 8-10 months frozen.
Nutrition(All values are estimates only)
Serving: 1serving | Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 376mg | Fiber: 2g | Sugar: 2g
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