Table of Contents
Advertisement
Only
vegetables at their peak of
maturity should be chosen for freezing.
Some varieties of vegetables are better
adapted for freezing than others. For
complete information, cantact
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 vegetables
are held at their peak of freshness.
Boiling-water method
(a)
Select large utensil of 4- or 5-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
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
water and cover. Count time 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. Remove from water
and drain on towels.
Steam method
Use pressure cooke~ vegetable
(a)
Fill untensil 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 (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.
Packing
Package vegetables in moisture/vapor-
proof containers. Leave l/2-inch head
space in package (n/2-inch for glass
containers). Freeze quickly.
VEGETABLE
ASPARAGUS
your
BEANS
Green
BEANS
Lima
BROCCOLI
BRUSSELS
SPROUTS
CARROTS
CAULIFLOWER
CORN on COB
CORN
Whole Kernel
GREENS
PEAS
POTATOES
French Fried
POTATOES
White
POTATOES
Sweet
SQUASH
PREPARATION
Boiling
Water
Wash in cold water,
2 min.
sort according to size of
stalk. Cut spears to fit
3 min.
containers, or cut in 2-inch
lengths. Scald according
to size of stalk.
3 min.'
Cut snap beans in 1 or
2-inch pieces. Leave
"French" beans whole
or slice.
Wash and sort pods in cold
1 min."
water. Scald, cool in ice
water and squeeze beans
Medium to large
out of pods.
2 to 3 min.
3 min.
Select tender uniform
heads of dark green color.
Let stand l/2-hour in salted
water (4 teaapoons salt in 1
gallon water) to remove
insects. Waah and remove
woody stems. Split
lengthwise into pieces so
buds are not more than
inches across, Scald.
4 min..
Clean and cut sprouts from
main stem, sort according
to size and scald.
3 min.'
Clean, w=h and peel. Leave
small carrota whole. Cut
others into slices or cubes.
Trim and wash. Break into
3 min.."
about
to 2 inches long.
11/2
Soak in salted water for
30 minutes. Drain.
Select young corn with
thin, sweet milk. Husk and
7 min..
remove silk. Wash ears
carefully. Sort according
9 min.'
to size.
5 to 6 rein:
Scald corn on cob and
chill. Cut off whole kernels.
Beet greens, kale, chard,
Beet greens, collards, kale,
mustard and turnip greens
mustard greens, spinach,
2 min.'
Swiss chard, turnip greens.
Wash and lift out of water
to drain. Remove tough
3 min.
stems and imperfect leaves.
Cut in pieces, if desired.
to 2 min.'
2 min...
Shell and discard over-
mature peas.
Peel and slice lengthwise
for frying. Fry in deep fat
heated to 360°F. for
4 minutes until tender but
not browned. Orain well.
3 to 5 min.
Select smooth new
potatoes directly from
garden. Wash, peel or
Wash. Cook until almost
tender and cool. Peal: cut
in halves, slice or mash.
3 rein?
Select tender squash with
soft rind. Cut in l/2-inch
slices.
"Preferred rnetfrod
7
BLANCHING
PACKAGING
Small stalks
Chill immediately. Drain.
3 min..
Pack whole stalks parallel
with heads in alternate
Medium stalks
directions, leaving no head
4 min."
space. Seal.
min.
Chill and drain. Pack in
freezer carton leaving
l/2-inch head space.
Cool promptly in cold
4 min.
water. Drain. Pack in
cartons, bags or boxes,
leaving l/2-inch head
4 to 5 min.
5 min..
Chill immediately. Drain.
Package in cartons in
alternate directions,
leaving no head space.
Seal.
Chill and drain. Pack
freezer containers, leaving
no head spaca.
41/z min.
Chill, drain and pack into
containers, leaving l/2-inch
head
space.
41/z min.
Chill immediately. Drain.
Package compactly,
leaving no head space
Seal.
Small ears
Chill twice as long as you
9 min.
scald. Wrap several ears
together in freazer paper.
Medium ears
Place in polyethylene bag.
10 min.
Seal.
-
min
17
6 min.
Package. Leave l/2-inch
head {pace.
Chill in cold water and
drain thoroughly between
absorbent towels. Pack in
freezer cartons or bags
Collards
and seal.
Spinach
2 min.
Chill and drain. Packaga
compactly, leaving l/2-inch
head soace.
Cool to room temperature.
Package in freezer bags or
cartons and seal. To aerve,
thaw and cook in 375°F. fat
until brown. Or cook,
Chill, drain, package in
cartons, bags or boxes
Leave l/2-inch head
Pack in freezer containers,
allowing l/2-inch head
space. Seal.
Chill immediately, drain
and package. Leave
l/2-inch head space. Seal.
"Use 4 teaspoons sa/tto a ga//on
in
Advertisement
Table of Contents
