Time Table

Water Blanch & Steam Blanch

Vegetables Preparation Recommended Storage  Time & Temperature

Beans, Snap Water blanch - 3-4 minutes. 
Steam blanch - 4-6 minutes. 
70 ° F
3-4 months
60 ° F
4-6 months

Beets Steam blanch until almost tender. 3-4 months 4-6 months

Carrots Water blanch - 3 minutes
Steam blanch - 4 minutes. 
4-6 months 6-8 months

Celery Water blanch - 1 minute. 1-2 months 2-4 months

Corn Steam blanch
Cut kernels from cob after blanching and then dry
whole ears of corn 3 minutes. 
3-4 months 4-6 months

Tomatoes Dip in boiling water to loosen skins. Slice crosswise 1/4-inch thick slices and then dry. 2-3 months 3-4 months

Potatoes Blanch 5 minutes over water containing 1 teaspoon sodium bisulfite per cup of water until translucent but firm. Rinse to remove gelled starch and dry. 2-4 months 4-6 months

Peas Water blanch - 2 minutes. 
Steam blanch - 3 minutes.
3-4 months 4-6 months

Peppers and Pimentoes No Blanching required. 6-8 months 8-12 months

Onions No blanching required. 2-4 months 4-6 months
Mushrooms* No blanching required. 1-2 months 2-4 months

* Warning. The toxins of poisonous mushrooms are not destroyed by drying or cooking. 

Real Cooking

Did You Know?
Did you know that the higher the altitude the lower the degree of heat required to boil water?

Time-tables given in instructions for canning are usually based upon the requirements of an altitude of 500 feet above sea level. Generally speaking, for every 4000-foot increase in altitude it will be well to add twenty per cent to the time required as given in recipes or time schedules for the canning of all kinds of fruits, vegetables, greens and meats.

Whenever possible, any food that is to be canned should be perfectly fresh. The sooner it is canned after it has been gathered, the more satisfactory will be the results.

Fruits have the best flavor when they are ripe, but they are in the best condition for canning just before they have completely ripened. Immediately following perfect ripeness comes the spoiling stage, and if fruits, as well as vegetables, are canned before they are completely ripe, they are, of course, farther from the conditions that tend to spoil them. This, however, does not mean that green fruits or vegetables should be canned.