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to a gallon of water ia a common proportion. The blanching time must be long enough for heat to penetrate the food. As a rule, the larger the piece, the longer the blanching time. Thus the extremes go from 11/2 minutes for green peas to 11 minutes for large ears of cron. Start counting blanching time when food is immersed in boiling water.
You may prefer steaming some foods rather than boiling them. The time required for heat penetration is greater for steaming than for blanching. Or partially cooked food. Whether blanched, steamed, or parcooked, it is important to cool the vegetable quickly to stop the cooking process. Plunge the vegetable into ice water for about the same
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