Here you go. I think this will answer your question.

To steam, use a pot with a tight lid and a basket that holds the food at least three inches above the bottom of the pot. Put an inch or two of water in the pot and bring the water to a boil.

Put the vegetables in the basket in a single layer so that steam reaches all parts quickly. Cover the pot and keep heat high. Start counting steaming time as soon as the lid is on.

Personally I prefer steam blanching as it just seems less messy and easier to organize to me.

Dave

Here is a link that might be useful: NCHFP - Steam and Water Blanching

Is there any difference in consistency (crispness etc) between boiling or steaming when blanching. I have filled a freezer full of various types of vegetables this summer using the boiling method but have not cooked any to see if they are mushy or crisp. Is there a difference between the two methods in terms of being mushy or crisp.

That seems to be a personal preference issue - some find steam blanched slightly crisper but if so the difference is minimal IMO. It is not-blanched that really go limp as the wilting enzymes were not destroyed.

Dave

I USE A COUNTER TOP STEAMER TO BLANCH BY VEGGIES AND FRUIT BEFORE THEY GET THEIR ICY BATH. If you know steaming times for your desired veggies or fruit, simply cut that time down to 1/3 .......... example : Broccoli .... it takes 12 minutes in my counter top steamer so I blanch this veggie for only 4 minutes

Interesting method, HU. I assume the larger number is to totally cook the fruit or veggie.

I prefer steaming to boiling so this is a good reference.

Kate