Vegetable Blanching Times Chart

Vegetable Blanching Times Chart

By Erin Huffstetler | 07/14/2014 | 1 Comment
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Freezing vegetables while they’re in season is a smart move that can save you a ton of money. And it happens to be really easy, too. Just chop your vegetables into whatever size you want; blanch them to preserve their quality; then, cool them off in an ice water bath, and pop them in the freezer.

Not sure what blanching is? While it sounds really fancy and complicated, it’s nothing more than submerging vegetables in boiling water to stop the enzyme processes that cause them to go bad. Different vegetables have different blanching times, so I put together a chart to help you keep them all straight. I plan to stick mine on the side of the fridge for easy reference. And this time of year, I’ll be looking at it A LOT.

Want to add a copy of my vegetable blanching chart to your fridge or recipe book? Get it here.

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  1. This is very useful! Blanching Tomatoes for a couple minutes then dropping them in an ice bath makes the skins pop right off!!!! Then you can quarter them over a bowl (because after they lose the skin the juices come pouring out) I quarter up a big bowl full at a time, and put into chosen containers, ladle in some of the juice that they put off and seal it up. This makes awesome tomato soup in the winter as well as many other yummy things and you dont have to deal with the rolling skins!!!!!!!

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