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Vegetables
h'
freezing
1. Only vegetablesat their peak of
maturityshouldbe chosen for freezing.
Some varietiesof vegetables are better
adapted for freezing than others. For
complete information,contactyour
County ExtensionService.
2. Sort,
clean and wash vegetables in
cold water.Keepthose 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 vegetablesexcept
tomatoes,green peppers and herbs
before packaging. Proper blanching
stopsthe ripeningprocessso vegetables
are held at their peak of freshness.
Boiling-water method
(a) Select large utensilof 4- or 5-quart
capacity and fill with one gallon of
water for each poundof vegetables
to be blanched atone time. Use two
gallonsfor each poundof leafy
vegetables. Bringwater to boiling.
(b) Blanch one poundof vegetables
at a time. Place vegetablesin a wire
a
sketor colander.Immerse in boiling
ter and cover.Counttime immediately
after boilingbegins(see guide at right).
For high altitudes,add 1 minuteto
blanchingand chillingtimes.
(c) Chill vegetablesquicklythe same
length of time as for blanchingby
plungingthem intoice water,or under
cold runningwater.Remove from water
and drain on towels.
Steam method
Use pressure cooke( vegetable
blanche~or otherlarge utensil.
(a)
Fill untensilwith 2 inchesof water.
Bringto boilingpoint.
(b)
Place vegetablesin a wire basket
or rack abovethe boilingwater.Cover
and begin timing immediately(refer to
guide at rightfor steamingtimes). Keep
heat on HIGH while vegetables are
steaming. If usinga pressurecooker,
the petcockshouldbe left open.
(c) Chill vegetablesquicklythe same
length of time as for steaming by
plungingthem intoice water,or under
cold runningwater.Remove from water
and drain on towels.
3
w
;,..
.
1
ckage vegetablesin moisture/vapor-
oof containers,Leave l/2-inch head
space in package (1%-inchfor glass
containers).Freeze quickly.
VEGETABLE
PREPARATION
BLANCHING
PACKAGING
Boiling
Steam
water
ASPARAGUS
Wash in cold water,
Small stalks
Chill immediately. Drain.
remove tough part of stalk,
2 min.
3 rein:
Pack whole stalks parallel
sort according to size of
Medium stalks
with heads in alternate
stalk. Cut SfMSt?3 t o fit
3 min.
4 rein:
directions, leaving no head
containers, or cut in 2-inch
space. Seal.
lengths. Scald according
to size of stalk.
-
BEANS
Cut snap beans in 1 or
3 rein?
41/2 min.
Chill and drain. Pack in
Gruen
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
Cool promptly in cold
Lima
water. Scald, cool in ice
1 rein?
4 min.
water. Drain. Pack in
water and squeeze beans
Medium to large
cartons, bags or boxes,
out of pods.
2 to 3 min.
4 to 5 min.
leaving l/2-inch head
space. Seal.
BROCCOLI
Select tender uniform
3 min.
5 rein:
Chill immediately. Drain.
heads of dark green color.
Package in cartons in
Let stand l/2-hour in salted
alternate directions,
water (4 teaspoons salt in 1
leaving no head space.
gaflon water) to remove
Seal.
insects. Wash and remove
woody stems. Split
lengthwise into pieces so
buds are not more than 11A
inches across. Scald.
BRUSSELS
Clean and cut sprouts from
4 rein?
51/2 rein,
Chill and drain. Pack in
SPROUTS
main stem, sort according
freezer containers, leaving
to size and scald.
no head space.
CARROTS
Clean, waahandpaef. Leave
3 rein:
41Amin.
Chill, drain and pack into
small carrots whole. Cut
containers, leaving l/2-inch
others into slices or cubes. '
head space.
CAULIFLOWER
Tiim and wash. Break into
3 rein?"
41Amin.
Chill immediately. Drain.
flowerets 1 inch wide and
Package compactly,
about 11Ato 2 inches long.
leaving no head space.
Soak in salted water for
Seal.
30 minutes. Drain.
.
CORN on COB
Select young corn with
Small ears
Chill twice as long as YOU
thin, sweet milk. Husk and
7 rein?
9 min.
scald. Wrap save;al ears
remove silk. Wash ears
Medium ears
together in freezer paper.
carefully. Sort according
9 rein:
10 min.
Place in polyethylene bag.
to size.
Laroe ears
Seal.
11 rein: "
12 min.
CORN
Scald corn on cob and
5t06min?
6 min.
Package. Leave 112-inch
Whole Kernel
chill. Cut off whole kernels.
head space.
GREENS
Beet greens, collards, kate,
Beet greens, kale, chard,
Chill 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
~
min
and seal.
stems and imperfect l~aves.
",, ,..,.
Cut in pieces, if desired.
Spinach
Scald.
11Ato 2 rein:
PEAS
Shell and discard over-
2 rein:*
2 min.
mature peas.
P~ATOES
Peel and slice lengthwise
French Fried
for fryhg. Fry in deep fat
heated to 36(PF. for
4 minutes until tender but
not browned. Drain well.
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 5tXPE oven.
POTATOES
Select smooth new
3t05min.
Chill, drain, packaae in
White
potatoes directly from
cartons, bags or b6xes.
garden. Wash, peel or
Leave l/2-inch head
scram. and scald.
sDace. Seal.
P~ATOES
Wash. Cmk until almost
Pack in freezer containers,
sweet
tender and cool. Peel; cut
allowing l/2-inch head
in halves, slice or mash.
space. seal.
SQUASH
Select tender squash with
3 rein:
41Amin.
Chili immediately, drain
soft rind. Cut in l/2-inch
and package. Leave
slices.
l/2-inch head space. Seat.
Preferred method
*Use 4 teaspoons salt to a gallon
7
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