Freezing Vegetables - GE CA10 Use And Care Manual

Freezing
vegetables
reparation
for freezing
1. Only vegetables at their peak of
maturity should be chosen for freez-
ing. Some varieties of vegetables
are better adapted for freezing than
others. For complete information,
contact your County Extension
Service.
2. Sort, clean and wash vegetables
in cold water. Keep those of the same
size all together, Large pieces take
longer blanching.
3. Work with small amounts, about
one pound, that can be packaged in
a short time.
4. Blanch all vegetables except
tomatoes, green peppers and herbs
before packaging. Proper blanching
stops the ripening process so vege-
tables are held at their peak of
freshness.
Boiling-water method
(a) Select large utensil of4- or5-quart
capacity and fill with one gallon of
water for each pound of vegetables
to be blanched at one time. Use two
gallons for each pound of leafy vege-
tables. B~ing water to boiling.
(b) Blanch one pound of vegetables
t a time. Place vegetables in a wire
asket or colander. Immerse in boiling
water and cover. Count time imme-
diatelyafter boiling begins (see chartat
right). For high altitudes, add 1 minute
to blanching and chilling times.
(c) Chill vegetables quickly the same
length of time as for blanching by plung-
ing them into ice water. or under cold
running water. Remove from water
and drain on towels.
Steam
method
Use
pressure cookefi vegetable
blancher, or other large utensil.
(a),
Fill utensil with 2 inches of water.
Bring to boiling point,
(b) Place vegetables in a wire basket
or rack above the boiling water. Cover
and begin timing immediately (referto
chart at right for steaming times). Keep
heat on HIGH while vegetables are
steaming. If using a pressure cooker,
the petcock should be left open.
(c) Chill vegetables quickly the same
length of time as for steaming by plung-
ing them into ice water, or under cold
running water. Remove from water
and drain on towels.
Packing
~~~ackage vegetables in moisture/vapor-
proof containers. Leave }i-inch head
space in package (1}j-inch for glass
containers), Freeze quickly.
VEGETABLE PREPARATION BLANCHING PACKAGING
f30111ng Steam
Water
ASPARAGUS
Wash in cold water,
Small stalks Chill immediately. Drain.
remove tough part of stalk, 2 min. 3 miri? Pack whole stalks parallel
sort according to size of with heads in alternate
stalk. Cut spears to fit con- Medium stalks directions, leaving no
tainers, or cut in 2-inch
3 min. 4 rein? head space. Seal.
lengths. Scald according
to size of stalk.
BEANS Cut snap beans in 1 or 3 min~
Green
4Yz min. Chill and drain. Pack in
2-inch pieces. Leave freezer carton leaving
"French" beans whole or
Yz-inch head space.
slice.
BEANS
Wash and sort pods in cold
Small Cool promptly in cold
Lima water. Scald, cool in ice 1 min~ 4 min. water. Drain. Pack in
water and sqeeze beans Medium to large cartons, bags or boxes,
out of pods.
2t03 4t05 leaving Yz-inch head
min. min. space. Seal.
BROCCOLI Select tender uniform
3 min. 5 rein? Chill immediately. Drain.
heads of dark green color. Package in cartons in
Let stand %-hour in salted alternate directions,
water (4 teaspoonfuls salt
leaving no head space.
in 1 gallon water) to re- Seal.
move insects. Wash and
remove woody stems.
Split lengthwise into
pieces so buds are not
more than 1Yzinches
across. Scald.
BRUSSELS Clean and cut sprouts
4 rein? 5Y2 min. Chill and drain. Pack in
SPROUTS
from main stem, sort ac- freezer containers, leav-
cording to size and scald.
ing no head space.
CAR ROTS Clean, wash and peel. 3 min~ 4Yz min. Chill, drain and pack into
Leave small carrots whole.
containers, leaving Y'-inch
Cut others into slices
head space.
or cubes.
CAULIFLOWER Trim and wash. Break into
3 rein?"
472 min. Chill immediately. Drain.
flowerets 1 inch wide and
Package compactly, leav-
about 1YZ to 2 inches long.
Soak in salted water for
ing no head space. Seal.
30 minutes. Drain.
CORN on COB Select young corn with
Small ears Chill twice as long as you
thin, sweet milk. Husk and 7 min."
9 min.
scald. Wrap several ears
remove silk. Wash ears Medium ears together in freezer paper.
carefully. Sort according
9 rein? 10 min. Place in polyethylene
to size. Large ears bag. Seal.
11 rein? 12 min.
CORN Scald corn on cob and
5t06 6 min. Package. Leave Yz-inch
Whole Kernel chill. Cut off whole kernels. rein? head space.
GREENS Beet greens, collards, Beet greens, kale, Chill in cold water and
kale, mustard greens,
chard, mustard and drain thoroughly be-
spinach, Swiss chard, turnip greens tween absorbent towels.
turnip greens. Wash and 2 rein? Pack in freezer cartons or
lift out of water to drain. Collards bags and seal.
Remove tough stems and 3 min.
imperfect leaves. Cut in Spinach
pieces, if desired. Scald. l%to2minY
PEAS Shell and discard over- 2 min Y* 2 min. Chill and drain. Package
mature peas. compactly, leaving %?-inch
head space.
POTATOES Peel and slice lengthwise Cool to room temperature,
French Fried for frying. Fry in deep fat Package in freezer bags or
heated to 3600F for 4 cartons and seal. To serve,
minutes until tender, but thaw and cook in 375° F
not browned. Drain well. fat until brown. Or cook,
unthawed, in 500° F oven.
POTATOES
Select smooth new pota- 3t05 Chill, drain, package in
Irish toes directly from garden. min. cartons, bags or boxes.
Wash, peel or scrape, and
Leave Yz-inch head space,
scald. Seal.
POTATOES
Wash. Cook until almost Pack in freezer containers,
sweet tender and cool. Peel; cut allowing Y?-inch head
in halves, slice or mash.
space. Seal.
SQUASH Select tender squash with 3 rein* 4Y2 min. Chill immediately, drain
soft rind. Ctlt in M-inch
and package. Leave
slices.
7Z-klch headspace.Seal.
*Preferred method **Use 4 teaspoons sa/t to a ga//on
5
Part No. 468310P04