How to Blanch
  • 1 large stockpot for cooking on stove
  • 1 large stockpot or bowl for ice-bath
  • 1 colander or salad spinner
  • freezer bags
  • greens or other vegetables, to prepare
  1. Rinse the leaves in plain cold water and drain in a colander. Cut off larger stems.
  2. While doing this, prepare a large pot of boiling water (about ⅔ full) and a large bowl of ice and cold water.
  3. When your water begins boiling, put the greens in and begin counting the blanching time as soon as you place the greens in the boiling water. Cover the pot and boil at a high temperature for the 2-3 minutes.
  4. *Note: You may use the same blanching water several times but be sure to add more hot water from the tap from time to time to keep the water level above your greens.
  5. After vegetables are blanched, cool them quickly to prevent overcooking by plunging them into a large ice bath (cold water filled with ice). If you are doing several batches at the same time, keep adding ice to the water so the greens will cool quickly.
  6. Cool for 2-3 minutes.
  7. Drain thoroughly in a colander or salad spinner and place in freezer bags.
  8. If you have a food saver then this will really be great to use since it vacuum seals and preserves food longer. If not, you can use freezer bags and zip as far over as possible and insert a straw and draw the air out of the bag. To remove the straw, press the straw closed where inserted and finish pressing the bag closed as you remove straw.
Recipe by Faithful Provisions at