Blanching times vary depending on the vegetables and their size. Cauliflower, rutabaga, summer squash and celery are blanched for three minutes; eggplant is blanched for four minutes; and green soybeans are blanched for five minutes. Small carrots are blanched for five minutes, and artichoke hearts are blanched for seven minutes.
It is important to blanch vegetables for the correct amount of time, as over blanching causes vegetables to lose flavor and nutritional value. Blanching is the process of exposing vegetables to boiling water or steam, often done before freezing them. This process stops enzyme action that can cause vegetables to lose flavor and color, and it also kills microorganisms, preventing food poisoning.