GE FF16 Use And Care Manual page 8

FOOD FREEZING SUGGESTIONS
Blanching Vegetables by Steam
Use pressure cooke~ vegetable blancheq or other
large pot.
1. Fill a pot with 2 inches of water. Bring to the
boiling point.
2. Place vegetables in a wire basket or rack above the
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.
3. 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. e
Packing
Package vegetables in moisture/vapor-proof containers. Leave l/2-inch
head space in package. (1 X-inch for glass containers.) Freeze quickly.
8
(continued)
Blanching Vegetables by Boiling Water
1. Select a large pot of 4- or 5-quart capacity and fill
with one gallon of water for each pound of
gallons for each pound of leafy vegetables. Bring
water to boiling.
2. Blanch one pound of vegetables at a time. Place
vegetables in a wire basket or colander. Immerse i
boiling water and cover. Count time immediately
after boiling begins (see guide at right). For high
altitudes, add 1 minute to blanching and chilling
times.
Chill vegetables quickly the same length of time as
3.
for blanching by plunging them into ice water, or
under cold running water. Remove from water and
drain on towels.
n