How To Blanch Green Beans


How to Blanch Green Beans? How do I keep my green beans crisp and green? How do I blanch asparagus?


Below are the steps for blanching fruits and vegetables, like green beans. Included is a table of blanching times, so important to the blanching process.

How to Blanch Green Beans

How to Blanch

Steps to blanch green beans:

1) Boil a large pot of salted water. For details, see our FAQ on how to boil water. Also, see below on the best pots to use for blanching.

2) Rinse your fruit or vegetable. Since different fruits and vegetables have different blanching times, each type of fruit or vegetable should be blanched separately.

3) Prepare a bowl of ice water while your water is boiling.

4) Once the water boils, submerge your food and set the timer according to the blanching times for vegetables chart located below. Don’t overcook!

5) Drain the food and the put it into the bowl of cold water, again set the timer according to the chart below.

6) Drain the food again.

7) If you are going to freeze the food, then pour them onto a clean dry towel and pat them dry.

8) If you are not using the food right away, then put them into freezer safe containers as soon as they have cooled and place them in the freezer. Or, blanched vegetables can be refrigerated for use within a few days.

Recommended Blanching Times

Blanching Times for Fruits and Vegetables:

Table of Blanching Times
Fruit/Vegetable How Long To Boil How Long To Ice
Blanch Green Beans for  3-5 Minutes 3-5 Minutes
Blanch Brussel Sprouts for  3-5 Minutes 3-5 Minutes
Blanch Broccoli for   3 Minutes 3 Minutes
Blanch Cauliflower for 3 Minutes 3 Minutes
Blanch Spinach for  2 Minutes 2 Minutes
Blanch Asparagus for  2-4 minutes 2-4 Minutes
Blanch Tomatoes for  30 Sec – 1 Min 30 Sec – 1 Min
Blanch Peas for   1 Minutes 1 Minutes
Blanch Snap Peas for 2-3 Minutes 2-3 Minutes
Blanch Corn on the Cob for  7-11 Minutes 7-11 Minutes
Blanch Peaches for  40 Seconds 40 Seconds

* Do NOT overcook, you want the vegetables to remain crisp and colorful after blanching. The rule of thumb when blanching vegetables is to leave the food in the hot water for the same amount of time as in the cold water.

For Additional Information

To find out why you need to blanch different fruits and vegetables see our FAQ on what is blanching.

To blanch nuts like almonds and pistachios, please see our FAQ on how to blanch almonds.

The best way to blanch green beans, and other fruits and vegetables, is to use a pot with a strainer insert and a lid. These pots are great to use because you can quickly remove your food using potholders and it drains right back into the pot, allowing you to dump only the food directly into the bowl. Eliminating the step of dumping the contents of the pot into a strainer is huge, speaking as one who’s been burned with boiling water while doing this step. Using the strainer with the pot is not only a safety feature, but it is much more efficient and economical.

TIP: You can blanch vegetables in the water, remove them and then add pasta to cook in the same water – saving time, energy and water. Making pasta primavera a cinch to make if you’ve got the strainer pot.

Please visit our page on how long to boil corn for more options and times for boiling corn.

To find out how long other foods are good for, please visit the Dairy, Drinks, Fruits, Grains, Proteins, Vegetables and Other sections of Eat By Date or use the search function below.

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