Water Blanching Times:
1½ minutes: Cabbage (shredded), green peas
2 minutes: Asparagus (small stalks), blackeye peas, carrots (diced or sliced), greens (except collards)
3 minutes: Beans (snap, green or wax), broccoli and cauliflower flowerets, celery, collards, sweet peppers (halves), rutabagas (cubed), summer squash (½-inch slices).
4 minutes: Whole kernel or cream corn (blanched on cob, cooled and cut off cob), eggplant (1/3-inch slices)
5 minutes: Carrots (whole, small)
The following times depend on size:
2-4 minutes: Asparagus, beans: lima, butter, pinto
3-4 minutes: Okra
3-5 minutes: Brussel sprouts, Irish potatoes (new)
3-7 minutes: Onions (until center is heated)
7-11 minutes: Corn-on-the-cob
Microwave Oven-Blanching: Directions for microwave-blanching of vegetables are not based on any published research. Recent research indicates some of these times are not sufficient to adequately blanch some vegetables. Inadequate blanching does not cause a food safety problem, but quality may suffer. Water is a more reliable method of blanching.