GE CA10 Use And Care Manual page 7

P r
for freezing
1.
O v e t p
m s
chosenfor freez-
ing. Somevarieties of vegetables
are better adaptedfor freezingthan
others.
F c i n
c
your County Extension
Service.
2. Sort, clean and washvegetables
in cold water. Keepthose of the same
sizeall together.
L p t
l b l
3.
W w s a a
o p t c p
in
a short time.
4. Blanch all vegetablesexcept
tomatoes,green peppersand herbs
before packaging.Proper blanching
stopsthe ripening processso vege-
tables are held at their peakof
freshness.
B o m
[ S
large utensilof
4 - 0 r 5 - q u a
capacdyand fill with one gallon of
water for each pound of vegetables
to be blanched at one time. Usetwo
gallons for each pound of leafy vege-
tables. Bring water to boiling.
(
Blanch one pound of vegetables
at a time. Placevegetables in a wire
basketor colander.Immersein boiling
water and cover. Count time imme-
diately after boiling begins(seechart at
right). For high altitudes, add1 minute
to blanching and chilling times.
(c) Chili vegetables quickly the same
lengthof time asfor blanchingby plung-
ing them into ice water. or under cold
running water. Removefrom water
and drain on towels.
Steam method
U p c v
b o l u
( Fill utensil with 2 inches of water.
Bring to boiling point.
(b) place vegetables in a
w b
or rack
a
the boiling water.Cover
and begin timing immediately (refer to
chart at right for steaming times).Keep
heat on
H w v a
s
If using a pressure cooker,
the petcock should be left open.
(c) Chili vegetables quickly the same
length of time as for steamingby plung-
ing them into ice water, or under cold
running water. Remove from water
and drain on towels.
Packing
Packagevegetablesin moisture/vapor-
proof containers. Leave X-inch head
space in package (1X-inch for glass
containers). Freeze quickly.
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7
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