April 23rd, 2015

Food Storage: Blanching & Shocking to Safely Store Vegetables

by Maryland Farmers Market Association

In order to extend your harvest and store food for year-round enjoyment, you can use a technique called “blanching & shocking” and then store your vegetables in a freezer safe bag or container. Here are the steps to safely prepare vegetables for storage in the freezer:

  1. Cut items to be around the same size and/or length for even blanching.

  2. Fill a large pot with ⅔ water, then add 2 tablespoons for every 4 quarts of water.

  3. Boil pot on HIGH

  4. Fill the boiling pot with your vegetables for blanching. Do not cover or overcrowd the pot.

  5. Blanch vegetables for about 3-5 minutes.

  6. Transfer vegetables to the bowl of ice water. Vegetables must remain in the water until cool to the touch.

  7. Remove from ice water, let dry and then place in a freezer safe bag or container.

Here are just a few of the vegetables that you can blanch and freeze:

– Asparagus

– Brussels Sprouts

– Broccoli

– Cabbage

– Carrots

– Cauliflower

– Corn

– Eggplant

– Potatoes

– Squash

– Turnips

Tip: Get the kids involved by asking them to put the veggies in the freezer safe bags or containers once they are cool.

Tip: Always remember to wash hands, surfaces, and all veggies before any preparation.

For pictures and another overview of this process see here.

About the Author Maryland Farmers Market Association