Put an inch or two of water in the pot and bring the water to a boil. Put the vegetables in the basket in a single layer so that steam reaches all parts quickly. Cover the pot and keep heat high. Start counting steaming time as soon as the lid is on. See steam blanching times recommended for the vegetables listed below. Microwave Blanching. Microwave blanching may not be effective, since research shows that some enzymes may not be inactivated. This could result in off flavors and loss of texture and color. Those choosing to run the risk of low quality vegetables by microwave blanching should be sure to work in small quantities, using the directions for their specific microwave oven. Microwave blanching will not save time or energy. Cooling. As soon as blanching is complete, vegetables should be cooled quickly and thoroughly to stop the cooking process. To cool, plunge the basket of vegetables immediately into a large quantity of cold water, 6. F or below. Change water frequently or use cold running water or ice water. If ice is used, about one pound of ice for each pound of vegetable is needed. Cooling vegetables should take the same amount of time as blanching. Drain vegetables thoroughly after cooling. Extra moisture can cause a loss of quality when vegetables are frozen. Blanching TimesVegetable. Blanching TimeminutesArtichoke GlobeHearts7. Artichoke Jerusalem. Asparagus. Small Stalk. Medium Stalk. Large Stalk. Beans Snap, Green, or Wax. Beans Lima, Butter, or Pinto. Small. Medium. Large. Broccoliflowerets 1. Steamed. Brussel Sprouts. Small Heads. Medium Heads. Large Heads. Cabbage or Chinese Cabbageshredded1 12. No Egg Cornbread. Carrots. Small. Diced, Sliced or Lengthwise Strips. Cauliflowerflowerets, 1 inch across3. CornCorn on the cobSmall Ears. Medium Ears. Large Ears. Whole Kernel or Cream Styleears blanched before cutting corn from cob7. GreensCollardsAll Other. Kohlrabi. Whole. Cubes. Mushrooms. Whole steamedButtons or Quarters steamedSlices steamed5. Okra. Small Pods. Large Pods. Onionsblanch until center is heatedRings. Peas Edible Pod. Peas Fieldblackeye. Peppers Sweet. Halves. Strips or Rings. Potatoes Irish New. Turnips or Parsnips. Cubes. lanching times are for water blanching unless otherwise indicated. This document was extracted from So Easy to Preserve, 5th ed. Bulletin 9. 89, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph. D. and Judy A. Harrison, Ph. D., Extension Foods Specialists. How do I Can. Cure Smoke. Make Jam Jelly. Store. Home. Publications. Seasonal Tips. Info Request.