Uniformity Is Key

• Fruits and vegetables are only briefly boiled when blanched, and for this reason it is important that you prepare all items to be blanched to a uniform size so they cook in the same amount of time. If you are blanching items that will be uncut and they're different sizes, such as Brussels sprouts, group the Brussels sprouts according to size and blanch them in batches, adjusting the blanching time based on size.

Don't Skimp on the Salt

• While salt is not necessary for blanching, it does add flavor and help to protect the vibrant color of many vegetables after blanching. Keep blanched vegetables looking fresh by adding 1 to 2 tablespoons of salt to the cooking water just as it is about to boil and allow it to come back to a strong boil before blanching. Adding salt is not necessary for blanching, but it will improve the taste of your vegetables and you may not have to add it later. If you are freezing blanched items, label whether salt is added or not so you know later.

Timing Is Everything

• All fruits and vegetables have different blanching times based on their size and individual characteristics. While it only takes about 30 seconds of blanching to remove the skin of tomatoes, blanching potatoes requires up to five minutes. Use a timer to ensure you blanch your foods for the correct amount of time. Begin the timer once the water begins boiling again after adding your fruits or vegetables. Do not overcrowd the pot, as it should take less than a minute for the water to return to a boil after adding fruits or vegetables for blanching.

Get Ready for Cool

• It is important to prepare the ice bath for quick cooling before you begin to add the vegetables to the boiling water. Timing is important when blanching fruits and vegetables and they need to be removed promptly once the timer goes off. Use a clean sink or a large bowl to prepare an ice bath as you bring water to a boil for blanching. Fill the bowl or sink about one-quarter full with ice and add cold water, leaving enough space to add the vegetables or fruit without spilling over.