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t. Onlvvegetables at their peak of
maturfiy sfiould be chosen~orfreezing.
Some varieties of vegetablesare better
adaptedfor freezing than others. For
complete information, contact your
County ExtensionService.
2. Sort, clean and washvegetablesin
cold water.Keepthose of the same size
all together.Large piecestake longer
blanching.
3. Work with small amounts,about one
pound, that can be packagedin a short
time.
4. Blanch all vegetablesexcept
tomatoes,green peppers and herbs
beforepackaging. Proper blanching
stopsthe ripeningprocessso vegetables
are held at their peak of freshness.
Boiling-watermethod
(a) Selectlargeutensil
of 4- or 5-quart
capacity and fill with one gallon of
water for each pound of vegetables
to be blanched atone time. Use two
gallons for each pound of leafy
vegetables. Bring water to boiling.
(b) Blanch one pound of vegetables
at a time. Place vegetables in a wire
basket or colander. Immerse in boiling
waterand cover.Counttime immediately
after boiling begins (see guide at 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
plunging them into ice water,or under
cold running water. Removefrom water
and drain on towels.
Steammethod
Usepressure cooke( vegetable
t?lanche~orotherlarge utensil.
(a)
Fill untensil with 2 inches of water,
Bring to boiling point.
(b)
Place vegetables in a wire basket
or rack abovethe boiling water. Cover
and begin timing immediately (refer to
guide 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
plunging them into ice water, or under
cold running water. Remove from water
and drain on towels.
Package vegetables in moisture/vapor-
proof containers. Leave l/2-inch head
space in package (l V~-inchfor glass
containers). Freeze quickly.
VEGETABLE
PREPARATION
BLANCHING
PACKAGING
Boiling
Steam
Water
ASPARAGUS
Wash in cold water,
Small stalks
Chill immediately. Drain.
removetough part of stalk,
2 min.
3 rein?
Packwhole stalks parallel
sort according to size of
Medium stalks
with heads in alternate
stalk. Cut spearsto fit
3 mine
4 rein:
directions, leaving no head
containers,or cut in 2-inch
space. Seal.
lengths. Scald according
to sizeof stalk.
BEANS
Cut snap beans in 1 or
3 rein?
41/. rein,
Chill and drain. Pack in
Green
2-inch pieces. Leave
freezer carton leaving
"French" beans whole
l/2-inch head space,
or slice,
BEANS
Wash and sort pods in cold
Small
Lima
Cool promptiy in cold
water.Scald, cool in ice
1 rein:
4 min.
water,Drain. Pack in
water and squeezebeans
Medium to large
cartons, bags or boxes,
out of pods.
2 to 3 min.
4 to 5 min.
leaving l/2-inch head
sDace.Seal.
BROCCOLI
Select tender uniform
3 min.
5 rein:
Chili immediately. Drain.
headsof dark green color.
Packagein cartons in
Let stand l/2-hour in saited
aiternate directions,
water (4 teaspoons salt in 1
ieaving no head space.
gaiion water) to remove
Seai.
insects.Wash and remove
woody stems. Spiit
lengthwise into pieces so
buds are not more than 11/2
inches across.Scald.
BRUSSELS
Clean and cut sprouts from
4 rein!
51/2 min.
Chill and drain. Pack in
SPROUTS
main stem, sori according
freezer containers, leaving
to size and scaid,
no head space.
CARROTS
Clean,washand peal.Leave
3 rein:
41/2min.
Chiil, drain and pack into
smaii carrots whoie, Cut
containem,leaving l/2-inch
others into slices or cubes.
head space.
CAULIFLOWER
Trimand wash. Break into
3 rein:'
41/~ min.
Chiii immediately. Drain.
flowerets 1 inch wide and
Packagecompactly,
about 11/2 to 2 inches long.
leaving no head space.
Soak in saited water for
Seai.
30 minutes. Drain.
CORN on COB
Seiect young corn with
Smali ears
Chiil twice as iong as you
thin, sweet milk. Husk and
7 rein?
9 min.
scald. Wrap several ears
remove silk. Wash ears
Medium ears
together in freezer paper.
carefully. Sort according
9 rein:
10min.
Place in polyethylene bag.
to size.
Lar~e ears
Seal.
11min~ -
12 min.
CORN
Scald
cornoncoband
5
to 6 rein?
6 min.
Package.Leave l/2-inch
Whole Kernei
chill. Cut off 'wholekernels.
head space.
GREENS
Beet greens, collards, kale,
Beet greens, kale, chard,
Chili in cold water and
mustard greens, spinach,
mustard and turnip greens
drain thoroughly between
Swiss chard, turnip greens.
2 rein:
absorbent towels. Pack in
Wash and lift out of water
Collards
freezer cartons or bags
to drain. Remove tough
3 min.
and seal.
stems and imperfect leaves.
Cut in pieces, if desired.
Spinach
Scald.
IV2 to 2 min.'
PEAS
Shell and discard over-
2 rein:"
2 min.
Chili and drain. Package
mature peas,
compactly, ieaving l/2-inch
head sQace.
POTATOES
Peel and slice lengthwise
Cool to room temperature.
French Fried
for frying. Fry in deep fat
Package in freezer bags or
heated to 360°F,for
cartons and seal. To serve,
4 minutes untii tender but
thaw and cook in 375°F.fat
not browned. Drain well.
until brown. Or cook,
unthawed, in 500°F. oven.
POTATOES
Select smooth new
3 to 5 min.
Chill, drain, package in
White
potatoes directly from
cartons, bags or boxes.
aarden. Wash. Deelor
Leave l/2-inch head
scrape, and scald.
space. Seai.
POTATOES
Wash. Cook until almost
Pack in freezer containers,
Sweet
lender and cool, Peel; cut
allowing l/2-inch head
in halves, slice or mash.
space. Seai.
SQUASH
Select tender squash with
3 rein:
41/2min.
Chill immediately, drain
soft rind. Cut in l/2-inch
and package. Leave
slices.
l/2-inch head space. Seal.
"Preferred method
'*Use 4 teaspoons salt to a gallon
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