Take the frustration out of freezing produce with this simple guide for how to blanch vegetables.
How to Blanch Vegetables
Updated on Dec. 30, 2021
Freezing food can be confusing. With a seemingly endless list of rules that differs from ingredient to ingredient (read up on how to freeze breads, cookies and fruit), the process can be quite intimidating for amateur and veteran cooks alike.
Thankfully, when it comes to freezing vegetables—our favorite things to freeze based on their naturally short lifespan—the rules generally hold true among the different varieties. If you’re planning to pack your produce away for a longer time and expect it to be in peak condition upon thawing, you must blanch it.
Why It’s Important to Blanch
Blanching helps preserve produce by reducing active enzymes. These are the microscopic molecules that destroy those fresh flavors we love so much. Blanching also helps heighten the color and flavor of vegetables that will be frozen for more than four weeks.
How to Blanch Vegetables
Fortunately, the process of blanching is quite easy. It’s little more than boiling an ingredient for a designated amount of time (see our chart below). The trick is to begin timing as soon as you place vegetables in boiling water. Set a timer for accuracy because under-blanching can stimulate enzymes, making it worse than not blanching at all—and over-blanching can cause veggies to lose flavor and color.
*If you’re looking to blanch a vegetable that’s not on this list, it likely needs to be fully cooked before freezing, such as lettuce, cucumbers, white cabbage and watercress.
Instructions:
- Fill a large saucepan or Dutch oven with enough water to cover vegetables and allow to boil.
- Add produce, cover and boil for the veggie’s respective blanching time listed in the chart above.
- Once finished, drain and immediately place your veggies in ice water for the same length of time to stop the cooking process.
- Drain and pat vegetables dry with a paper towel.
- Place vegetables in a single layer on a waxed paper- or foil-lined baking sheet and freeze. Be sure not to overcrowd the vegetables.
- Transfer frozen veggies to a heavy-duty freezer bag. Label and date the bag and freeze for up to three months.
Ready for more? Here are 19 foods you never knew you could freeze
Cooking Frozen Vegetables
When you’re ready to use your veggies, simply allow for them to thaw and carry on cooking them as if they were fresh. The only difference? You’ll need to cook them for a slightly shorter amount of time.
Here's What to Cook with Your Frozen Veggies
Crumb-Topped Broccoli BakeBroccoli is one of the main crops grown in this area. This recipe has pleased just about everyone who has tried it, including some who said they didn't like broccoli. —Hope Huggins, Santa Cruz, California
Quinoa with Peas and OnionEven picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the frozen. —Lori Panarella, Phoenixville, Pennsylvania
Spanakopita PinwheelsI'm enthralled with spanakopita, and this spinach and feta pinwheel recipe was a quick and easy way to enjoy the pie. I have used it for get-togethers and family events with great success. —Ryan Palmer, Windham, Maine
Slow-Cooked Vegetables with Cheese SauceWho can pass up veggies smothered in cheese? No one I know! This is an inviting recipe to serve kids who normally shy away from vegetables. —Teresa Flowers, Sacramento, California
Muffin-Tin Chicken PotpiesI made these personalized chicken pot pies in muffin tins for my kids, and they gobbled them up. For the record, the grown-ups did, too! —Melissa Haines, Valparaiso, Indiana
Chicken Stir-Fry BakeOne night I decided to use frozen vegetables in my chicken stir-fry. Not wanting to stand watch over the stovetop, I baked the entree in the oven. People say this tastes like it’s hot from the skillet. What’s more, it’s ready in little more than half an hour! —Carly Carter, Nashville, Tennessee
Classic Cottage PieCottage pie is a combination of ground beef or lamb with mashed potatoes, topped with a bubbling layer of cheese is the perfect comfort food. It’s a good remedy for the winter chills.—Shannon Copley, Upper Arlington, Ohio
Spinach TurnoversThe flaky cream cheese pastry adds sensational texture to these hot appetizers—and just wait until you taste the wonderful filling. I usually fix a double batch and freeze some to have on hand in case unexpected guests drop by. — Jean von Bereghy, Oconomowoc, Wisconsin
Butternut & Portobello LasagnaLasagna gets fresh flavor and color when you make it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. —Edward and Danielle Walker, Traverse City, Michigan
Pressure-Cooked Broccoli Egg CupsServing brunch? These delicious Instant Pot egg cups are filled with crunchy bites of broccoli and served in ramekins. I promise your company will love this tasty recipe! —Edna Hoffman, Hebron, Indiana
Thai Red Curry ChickenThai red curry chicken is a take on your favorite restaurant curry dish, and on busy nights, the frozen stir-fry veggies speed things up.
Broccoli Scalloped PotatoesThe combination of ham and cheese creates a wonderfully smoky flavor. I also love that I can cook an entire meal—vegetable and all—in one standout dish. —Denell Syslo, Fullerton, Nebraska
Pea Salad with BaconThis creamy pea salad with bacon combines crisp green peas, crunchy bacon, cheese and tangy ranch dressing for a flavorful side dish that's ready in just 30 minutes.
Turkey Dumpling SoupSimmering up a big pot of this soup is one of my favorite holiday traditions. This is a variation on a recipe my mom made while I was growing up. My husband and children can't get enough of the tender dumplings. —Debbie Wolf, Mission Viejo, California
Hot Collards and Artichoke DipAnyone can pull off spinach and artichoke dip—so brighten it up using collard greens for a southern twist. Serve this dish with warm garlic naan or tortilla chips. —Billie Williams-Henderson, Bowie, Maryland
Jalapeno CornThis comforting and creamy slow-cooker jalapeno corn will appeal to almost everyone. It gets its spicy kick from jalapeno peppers, but you can dial them up or down as you wish.
Au Gratin Peas and PotatoesWhile this delicious potato skillet is a wonderful side dish, we find it satisfying enough to be a main course, too. The skillet preparation takes less time than it does to bake an au gratin casserole or scalloped potatoes—but it's still good old-fashioned comfort food at its best! —Marie Peterson, DeForest, Wisconsin
SuccotashThis succotash recipe has everything that makes Southern cooking irresistible: ham hocks, beans, vegetables and herbs. It's easily customizable too, so you can add pretty much anything from your vegetable garden.
Pronto Vegetarian PeppersIn the summer I love to serve these peppers with salad and a roll. At the end of summer, I freeze them for cold months when produce costs are high. For a hot meal on a cold day, I love to serve them with a side of warm pasta tossed in olive oil. —Renee Hollobaugh, Altoona, Pennsylvania
Ham and Noodle CasseroleOur ham and noodle casserole features tender egg noodles in a savory cheese sauce with a bit of ham, a bit of crunch and a whole lot of flavor. It's one of our favorite ways to use up leftover ham.
Zesty Sugar Snap PeasLemon-pepper seasoning and garlic make these crisp-tender sugar snap peas flavorful and an ideal accompaniment to a variety of entrees. You'll come to rely on this six-ingredient dish. —Taste Recipes Test Kitchen
Chicken Broccoli ShellsThis cheesy entree is a make-ahead dream. Just assemble it ahead of time and put it in the oven when company arrives. I round out the meal with a tossed salad and warm bread. —Karen Jagger, Columbia City, Indiana
Beef Orange Stir-FryThis dinner for two is loaded with lots of flavor and color. Red pepper flakes add a little kick to the orange beef sauce, and the tender veggies add a pop of color. — Taste Recipes Test Kitchen
Southern-Style Egg RollsSausage, black-eyed peas and turnip greens give these unique egg rolls a decidedly southern accent. When I bring them to a party, I always come home with an empty plate. —Holly Jones, Kennesaw, Georgia
Parmesan Kale CasseroleI tried coming up with a creative way to use kale, and the result was a cheesy casserole. When my husband sampled it, he absolutely loved it. Bits of summer sausage add heartiness. —Diana Johnson, Auburn, Washington
Holiday Brussels SproutsMake Brussels sprouts special with peas, celery and, of course, bacon. The recipe doubles easily if needed. —Jodie Beckman, Council Bluffs, Iowa
Cool Beans SaladThis protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice adds a unique flavor and the dressing gives it a bit of a tang. —Janelle Lee, Appleton, Wisconsin
Dill & Chive PeasGrowing my own vegetables and herbs helps keep things fresh in the kitchen, but frozen peas make this side is a breeze to prepare. —Tanna Richard, Cedar Rapids, Iowa
Pork Tenderloins with Wild RiceApricots say sweet things to earthy herbs in this gravy-licious meal. Remember this recipe—it’s worthy of a weekend celebration. —Taste Recipes Test Kitchen
Spinach Artichoke Stuffed MushroomsHow do you lighten up spinach artichoke dip? Use it to fill mushroom cups instead of dredging bread into it. The result is an easy vegetarian party appetizer.
Southwest CornMaking southwestern sautéed corn takes less than 20 minutes from start to finish and it comes out wonderfully every time.
Slow-Cooked BroccoliThis family-favorite side dish is quick to fix and full of flavor. Because it simmers in a slow cooker, it frees up my oven for other things. That's a tremendous help when I'm prepping a big meal at home. —Connie Slocum, Antioch, Tennessee
Creamy Spinach & Rigatoni BakeMacaroni and cheese is one of the ultimate comfort foods. My recipe gives it an Italian twist. —Tammy Rex, New Tripoli, Pennsylvania
Asian Snow Pea TossMy love for Asian flavors sparked the idea for this easy, healthy side dish. For this Asian salad, I use just-picked peas from our garden and serve it with grilled chicken. — Mary Ann Dell, Phoenixville, Pennsylvania
Cajun Corn SoupI found this recipe years ago and substituted Cajun stewed tomatoes for a bolder taste. Now I prepare this dish for out-of-state guests who want to taste some Cajun food. Everyone who tries it gives it high marks. Plus, it's easy to prepare. —Sue Fontenot, Kinder, Louisiana
Carrot CasseroleCarrot casserole combines sweet carrots, browned onions, a creamy sauce and a crunchy topping. Made with just a few ingredients, it's a deceptively simple side dish that's truly greater than the sum of its parts.
Tuscan Artichoke & Spinach StrudelStrudels originated in Austria and often boast sweet flavors. This one is savory with Tuscan influences of tomatoes, mushrooms and pesto. —Jeanne Holt, Mendota Heights, Minnesota
Asparagus and Ham CasseroleI created this casserole one day while trying to find a good recipe for leftover ham. Instead of resorting to scalloped potatoes and ham, or ham and noodles, I tried asparagus. Everyone liked it so well, I've made it ever since.—Helen Ostronic, Omaha, Nebraska
Pasta PrimaveraThis pasta primavera is a wonderful blend of crisp, colorful vegetables and a creamy Parmesan cheese sauce. Simplicity has seldom been so delicious!
Asian Beef NoodlesSure to be a hit with the family, this Asian beef noodles dish is a perfect weeknight dinner. A couple of clever shortcuts make it particularly quick and easy to prepare.
Broccoli Biscuit SquaresWith their cheesy biscuit-like crust, these pretty squares disappear quickly at our house. We eat them for breakfast, brunch and dinner. —Vi Janus, Pelican Lake, Wisconsin
Ham & Veggie CasseroleI’ve paired ham with broccoli and cauliflower for years. To complete this casserole dinner, I pass around some dinner rolls. —Sherri Melotik, Oak Creek, Wisconsin
CazuelaThis cazuela recipe brings the warmth and comfort of Chilean cuisine to your table in just under an hour. Packed with chicken, squash and potatoes, it's the perfect hearty stew to enjoy over rice.
Spinach ManicottiThis creamy, cheesy, tomatoey spinach manicotti is completely assembled in advance and refrigerated overnight before baking, making it about as convenient as can be, whether you're cooking for family or company.
Turkey Curry with RiceWhen I have leftover turkey and a hankering for non-holiday food, I make turkey curry with carrots, cauliflower and mango chutney to spoon over rice. —Nancy Heishman, Las Vegas, Nevada
Chicken PotpieLearning how to make chicken potpie from scratch is 100% worth it. This chicken potpie recipe features a flaky, buttery crust packed with chicken, vegetables and a creamy sauce.
