Blanching involves briefing boiling your vegetables until they are slightly cooked. There are two ways to blanch your vegetables. You may use the direct blanch method wherein you boil the vegetables in water or you may use the steam blanching method where you steam the vegetables. Direct blanching involves placing vegetables into boiling water for a few minutes, then placing them in ice water to cool. While steam-blanching involves the use of a wire mesh basket or a steaming basket. To steam blanch your vegetables you’ll put your vegetables in a steaming basket or wire mesh basket and place over boiling water for a few minutes. Typically you should not blanch your vegetables for a long time. Blanching time depends on the vegetable you are blanching and the method you are using. Blanching time normally ranges between 2 to 5 minutes. So why blanch vegetables before freezing? There are a few reasons why you should, so let’s take a look at the reasons.