This page contains the following solutions.
There have been a lot of requests for blanching veggies as of late so here's an easy timetable to follow. Be sure to check tenderness part way into the blanching guide times because freshness and size of vegetables vary.
Before I use many of my vegetables in recipes like pan-fried or oven roasted sides, I will parboil or blanch them. This helps me out in many ways.
Our garden is producing very well this year! To keep up with production we decided to make our own frozen veggies. This is a great way to get fresh and frozen at the same time, with just a few steps.
Blanching Vegetables. All vegetables contain naturally occurring enzymes. In some vegetables, unless these enzymes are deactivated with heat before the vegetable is frozen, the enzymes will continue to break down and age them even at freezing temperatures.
Recently while trying to blanch/freeze 12 lbs. of green beans, I ran out of ice to cool the blanched beans. Instead I used some drink boxes, that I always keep in the freezer to use in lunchboxes to keep food cold until lunch time.
I use a plastic mesh lemon bag to blanche my veggies in boiling water before freezing. I bag them in quantities ready for recipes so they are ready to pull from the freezer any time I need them.
Blanching vegetables in your Instant Pot is quick and easy. Here are some tips for how to do it. This is a page about blanching vegetables in an Instant Pot.
