Microwave - Blanching Vegetables

Blanching is a procedure used to prepare vegetables for freezing. General directions for all vegetables are:

  1. Wash, peel, slice or dice vegetables.
  2. Measure 1 quart or 1 pound of vegetables into recommended size casserole dish (see chart on next page for sizes).
  3. Add water (see chart on next page). Do not add salt. Cover.
  4. Set power on high and microwave for 1/2 the time, then stir. Recover the dish and microwave for the second half. Stir again.
  5. Drain and submerge vegetables immediately in ice water.
  6. Blot excess moisture from vegetables with paper towels and pack in freezer containers.
 

 

 

The chart below gives directions on most common vegetables. If the consumer has one not listed follow directions for the vegetables most like it in size and texture. All times given are for high power level. Use minimum time for 600-700 watt ovens, maximum times for 500 watt or less.

 

 

 Vegetables

 Amount

Casserole Size 

Water 

 Time

 asparagus 1 lb cut in 1-2" pieces 2 quarts 1/4 cup 3 to 4 mins
 beans 1 lb 1-1/2 quarts 1/2 cup 4 to 6 mins
 broccoli 1-1/4 to 1-1/2 lbs 2 quarts 1/2 cup 4 to 5 1/2 mins
 cauliflower 1 head cut in flowerets 2 quarts 1/2 cup 4 to 5-1/2 mins
 carrots 1 lb sliced 1-1/2 quart 1/4 cup 4 to 6 mins
 corn on cob cut corn from 4 ears 1 quart 1/4 cup 4 to 5 mins
 onions 4 medium-quartered 1 quart 1/2 cup 3 to 4-1/2 mins
 parsnips 1 lb cubed 1-1/2 quart 1/4 cup 2 to 1/2 - 4 mins
 peas 2 lbs shelled 1 quart 1/4 cup 3-1/2 to  5 mins
spinach  1 lb washed 2 quart none 2-1/2 to 3-1/2 mins
 squash 1 lb cubed or sliced 1-1/2 quart 1/4 cup 3 to 4-1/2 mins
 turnips 1 lb cubed 1-1/2 quart 1/4 cup 3 to 4-1/2 mins
 zucchini 1 lb sliced or cubed 1-1/2 quart 1/4 cup 3 to 4-1/2 mins