To blanch fiddleheads for freezing, the recommended time is generally 2 minutes in boiling water. After blanching, immediately plunge them into cold or ice water to stop the cooking process, then drain before packing them for freezing
. Here is a concise step-by-step summary:
- Bring a large pot of water to a rolling boil (salted or unsalted).
- Add cleaned and trimmed fiddleheads.
- Once the water returns to a boil, blanch the fiddleheads for 2 minutes.
- Quickly transfer them to an ice bath or cold running water for about 1-2 minutes to cool.
- Drain and dry the fiddleheads thoroughly.
- Pack them into freezer-safe containers or bags, label, and freeze.
Note that while blanching for freezing is 2 minutes, fiddleheads should be cooked thoroughly (boiled for 15 minutes or steamed for 10-12 minutes) after thawing before consumption to ensure food safety
. This blanching process stops enzymatic breakdown during freezing and preserves color and texture for up to a year in the freezer
