GE FF16 Use And Care Manual page 9

Guide to Freezing Vegetables
'VEGETABLE PREPARATION
Wash [n cold water, remove tough part of stalk, sort according
ASPARAGUS
to size of stalk. Cut spears to fit containers, or cut In 2-inch
lengths. Scald according to size of stalk.
BEANS Cut snap beans in 1 or 2-inch pieces. Leave "French" beans
whole or slice.
Green
Wash and sort pods in cold water. Scald, cool in ice water and
BEANS
Lima squeeze beans out of pods.
BROCCOLI Select tender uniform heads of dark green color. Let stand
l/2-hour in salted water (4 teaspoons salt in 1 gallon water)
to remove insects. Wash and remove woody stems. Split
lengthwise into pieces so buds are not more than 1 1/2 inches
across. Scald.
Clean and cut sprouts from main stem, sort according to size
BRUSSELS
SPROUTS and scald.
Clean, wash and peel. Leave small carrots whole. Cut others
CARROTS
CAULIFLOWER Trim and wash. Break into flowerets 1 inch wide and about
1 1/2 to 2 inches long. Soak in salted water for 30 minutes
Drain.
Select young corn with thin, sweet milk. Husk and remove silk.
CORN on COB
Wash ears carefully. Sort according to size.
CORN Scald corn on cob and chill. Cut off whole kernels
Whole Kernel
Beet greens, collards, kale, mustard greens, spinach, S
GREENS
chard, turnip greens. Wash and lift out of water to drain.
Remove tough stems and imperfect leaves. Cut in pieces, if
desired. Scald
Shell and discard over-mature peas.
PEAS
POTATOES
French Fried
POTATOES Select smooth new potatoes directly from garden. Wash, peel
White or scrape, and scald.
POTATOES Wash. Cook until almost tender and COOI. Peel: cut
Sweet in halves, slice or mash.
SQUASH Select tender squash with soft rind. Cut In l/2-inch sl[ces.
BLANCHING
Boiling
Steam
Water
Small stalks
2 min. 3 min. *
Medium stalks
3 min. 4 min. *
3 min." 4 1/2 min.
Small
min. * 4 min
Medium to large
2 to 3 min 4 to 5 min.
3 min. 5 min. *
4 rein'
5 1/2 min.
3 min. * 4 1/2 min.
3 min.** 4 1/2 min.
Small ears
7 min.' 9 min.
Medium ears
9 min.' 10 min.
Large ears
12 min.
min. *
5 to 6 min.' 6 min.
Beet greens, kale,
WISS
chard, mustard and
turnip greens
2 min. *
Collards
3 min.
Spinach
2 min.**
2 min.
3 to 5 min
3 min. * 4 1/2 min.
*Preferred method
PACKAGING
Chill immediately. Drain. Pack
whole stalks parallel with heads
in alternate directions, leaving
no head space. Seal.
Chill and drain. Pack in freezer
carton leaving l/2-inch space.
Cool promptly in cold water.
Drain. Pack in cartons, bags
or boxes. Ieavina l/2-inch
head space. Sea~.
Chill immediately. Drain.
Package in cartons in alternate
directions, leaving no head
space. Seal
freezer containers, leaving
no head smace.
Chill, drain and pack into
containers, leaving l/2-inch
head space.
Chill immediately. Drain. Package
compactly, leaving no head
Chill twice as long as you
scald. Wrap several ears
together in freezer paper.
Place in polyethylene bag.
Seal.
Package. Leave l/2-inch
Chill in cold water and drain
thoroughly between absorbent
towels. Pack in freezer cartons
or bags and seal.
Chill and drain. Package
compactly, leaving l/2-inch
head space.
Cool to room temperature.
Package in freezer bags or
cartons and seal. To serve,
thaw and cook in 375"F. fat
until brown. Or cook,
unthawed, in 500"F. oven.
Chill, drain, package m cartons,
bags or boxes. Leave l/2-inch
head sr)ace. Seal.
pack in freezer containers,
allowing l/2-inch head
Chill immediately, drain and
head ;pace. Seal.
*'Use 4 teaspoons salt to a gallon
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