To blanch vegetables in a microwave, place vegetables and water into a microwave safe dish, cover the dish, and transfer it to the microwave. Microwave the vegetables until they are pliable but crisp and vibrant, stirring at least once. Plunge the blanched vegetables into ice cold water, and then pat them dry with clean kitchen towels.
Before transferring the vegetables to the microwave, soak them in cold water for a few minutes to clean them. Add a dash of salt to encourage any insects to rise to the surface of the water. Rinse the vegetables and cut them into small pieces. Blanche the vegetables in small batches. For broccoli or cauliflower, separate the heads into florets or cut them into 1-inch lengths.
To blanch yellow or green beans, break a 1/2-pound bunch into 1.5-inch pieces, and put the beans into a 3-quart covered casserole. Cover the beans with 1 cup of water and microwave the beans for five to six minutes.
Blanch 3/4-pound batches of lima beans in a 3-quart covered casserole dish with 1 cup of water for four to five minutes. Blanch 2 to 2 1/2 cups of Brussels sprouts in a 2-quart covered casserole with 1 cup of water for four to five minutes.
After drying the vegetables with clean kitchen towels, pack small amounts tightly into boxes, pouches or freezer bags, leaving 1/2 inch of airspace at the top. Pre-freeze large quantities by spreading them out on a cookie sheet and then transferring the frozen vegetables to boxes, pouches and freezer bags. Seal tightly.
Label bags with dates and vegetable names. Frozen blanched vegetables keep for roughly nine to 12 months.
