Updated October 2026

Freezing the Harvest: Blanching Times and Tips

Blanch for the NCHFP time, cool fast, pack airtight and store at 0°F.

Blanch almost every vegetable before freezing: snap beans 3 minutes, green peas 1½, broccoli florets 3, corn on the cob 7 to 11 depending on ear size, summer squash 3. Start timing when the water returns to a boil, cool in ice water for the same time, drain and freeze at 0°F. Fruits and vegetables keep their best quality for 8 to 12 months. Peppers, onions, tomatoes for cooking, herbs and berries freeze raw.

🌱 Plants in this guide: Bush Beans, Peas, Lima Beans, Sweet Corn, Broccoli, Cauliflower, Brussels Sprouts, Bell Pepper and 7 more, all listed under Plant profiles at the end of this guide. Each plant profile has sowing times for your region, companion plants and common pests.

Blanching time lookup

How to blanch

1. Bring at least 1 gallon of water per pound of vegetables to a rolling boil, so it comes back to the boil within a minute.
2. Lower the vegetables in a basket, cover, and start timing when the water boils again.
3. Plunge them into cold water (60°F or below, with about a pound of ice per pound of vegetables) for the same time.
4. Drain well, pack, and freeze at 0°F.

Underblanching speeds up enzyme activity and is worse than skipping it. Steam blanching takes about 1½ times as long as boiling. Microwave blanching may not inactivate the enzymes.

Freezes well, freezes badly

Good: beans, peas, corn, broccoli, cauliflower, carrots, greens, peppers and berries. Poor: lettuce, cucumbers, radishes, celery and raw cabbage (limp and watery), and boiled potatoes (mealy). Cucumbers and cabbage can be frozen as freezer pickles or freezer slaw, with a different texture.

Packing and storage

• Tray-freeze berries and blanched vegetables, then bag them as soon as they are frozen.
• Leave 1/2 inch of headspace for purees and packs with liquid.
• Keep a thermometer in the freezer and hold it at 0°F or below.
• Diced onions are best within a few months; most fruit and vegetables within 8 to 12.
• Garlic in oil: refrigerate no more than 4 days, or freeze.

Across most of the country the freezer fills from July to September. In Florida and the Gulf South, the cool season brings peas and greens instead.

Sources we checked (October 2026): National Center for Home Food Preservation: Blanching Times, Blanching Vegetables, Foods That Do Not Freeze Well, Freezer Management, How Long Can I Store Frozen Foods, Freezing Summer Squash, Greens, Onions, Mushrooms, Bell Peppers, Hot Peppers, Tomatoes, Garlic-in-Oil.