How to Blanch Butterbeans and Peas
Step 1:
Using a blanching pot or stockpot, fill about 1/2-3/4 full with water and bring to a boil.
Step 2:
Wash vegetables at least 2 times to insure that they are clean and any trash is picked out of them.
Step 3:
Once the water is at a boil, place 1/2 of the bushel into the pot, if using a large pot you may place the whole bushel in the pot. Bring the water back to a boil and let the vegetables boil for 3-5* minutes depending on variety.
*Butterbean varieties, creams, and dark peas will need to boil for 3-4 minutes. Lady fingers, sadandy, white acres, and other young/green peas need to boil for 4-5 minutes.
Step 4:
While the vegetables are blanching, prepare your ice water bath for your vegetables.
Step 5:
Once the vegetables are finished blanching, remove them for the hot water and pour the into a colander. Place the colander of vegetables down into the *ice water that you have prepared.
*The vegetables must be cooled down before they can be bagged and placed in the freezer.
Step 6:
Once the vegetables are cooled completely, let them drain to remove the water and then place them into freezer bags or containers. The amount placed into the bags or containers depends on personal preference, (1 Cup typically will feed 2 people). Place them in the freezer and they will keep for up to 2 years.
Using a blanching pot or stockpot, fill about 1/2-3/4 full with water and bring to a boil.
Step 2:
Wash vegetables at least 2 times to insure that they are clean and any trash is picked out of them.
Step 3:
Once the water is at a boil, place 1/2 of the bushel into the pot, if using a large pot you may place the whole bushel in the pot. Bring the water back to a boil and let the vegetables boil for 3-5* minutes depending on variety.
*Butterbean varieties, creams, and dark peas will need to boil for 3-4 minutes. Lady fingers, sadandy, white acres, and other young/green peas need to boil for 4-5 minutes.
Step 4:
While the vegetables are blanching, prepare your ice water bath for your vegetables.
Step 5:
Once the vegetables are finished blanching, remove them for the hot water and pour the into a colander. Place the colander of vegetables down into the *ice water that you have prepared.
*The vegetables must be cooled down before they can be bagged and placed in the freezer.
Step 6:
Once the vegetables are cooled completely, let them drain to remove the water and then place them into freezer bags or containers. The amount placed into the bags or containers depends on personal preference, (1 Cup typically will feed 2 people). Place them in the freezer and they will keep for up to 2 years.
