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reparation for freezing
— 1. Only vegetablesat their peakof
maturity should be chosenfor freez-
ing. Somevarieties of vegetables
are better adaptedfor freezingthan
others. For complete information,
contact your County Extension
Service,
2. Sort, clean,and washvegetables
in cold water. Keep those of the same
size all together, Largepiecestake
longer blanching.
3. Workwith small amounts,about
one pound, that can be packagedin
a short time.
4. Blanch all vegetablesexcept
tomatoes,green peppersand herbs
before packaging.Properblanching
stopsthe ripening processso vege-
tables are held at their peakof
freshness.
Boiling-water method
(a)
Select largeutensilof 4-or 5-quart
capacity and fill with one gallon of
water for each pound of vegetables
to be blanchedat one time. Usetwo
gallons for each pound of leafy vege-
tables. Bring water to boiling.
(b) Blanch one pound of vegetables
at a time. Placevegetables in a wire
asketor colander. Immersein boiling
water and cover. Count time imme-
diatelyafter boiling begins(seechartat
right). For high altitudes, add 1minute
to blanching and chilling times.
[c) Chiil vegetables quickly the same
lengthof time asfor blanchingby plung-
ing them into ice water. or under cold
running water, Remove from water
and drain on towels.
Steam method
Use pressure cookerj vegetable
blanchefi or other large utensil.
(a)
Fill utensil 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
chart at right for steamingtimes).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 steamingby plung-
ing them into ice water, or under cold
running water, Remove from water
and drain on towels.
ackagevegetablesin moisture/vapor-
.—
proof containers. Leave k-inch head
space in package (1%-inchfor glass
containers). Freeze quickly,
VEGETABLE
PREPARATION
BLANCHING
PACKAGING
EN&i::
Steam
ASPARAGUS
Wash in cold water,
Small atalks
Chill immediately.
Drain.
remove tough part of stalk,
2 min.
3 rein?
Pack whole stalks parallel
sort according to aize of
with heads in alternate
stalk. Cut spears to fit con-
Medium stalks
directions, leaving no
tainers, or cut in 2-inch
3 min.
4 min~
head space, Seal,
lengths, Scald according
to size of stalk.
BEANS
Cut snap beans in 1 or
Green
3 rein?
4!4 min.
Chill and drain, Pack in
2-inch pieces. Leave
freezer carton leaving
"French" beans whole or
%-inch head space.
slice.
BEANS
Wash and sort pods in cold
Lima
Small
Cool promptly in cold
water. Scald, cool in ice
1 rein?
4 min.
water. Drain. Pack in
water and sqeeze beans
Medium to large
cartons, bags or boxes,
out of pods.
2 to 3
4 to 5
leaving %-inch head
min.
min.
space. Seal.
BROCCOLI
Select tender uniform
3 min.
5 min~
heads of dark green color.
Chill immediately.
Drain.
Package in cartons in
Let stand %-hour in salted
alternate
directions,
water (4 teaspoonfuls
salt
leaving no head space.
in 1 gallon water) to re-
Seal.
move insects. Wash and
remove woody stems.
Split lengthwise
into
pieces so buds are not
more than 17" inches
across. Scald.
BRUSSELS
Clean and cut sprouts
4 rein?
SPROUTS
5% min.
Chill and drain. Pack in
from main stem, sort ac-
freezer
containers,
leav-
cording to size and scaid.
ing no head space.
CARROTS
Clean, waah and peel.
3 rein?
4Yz min.
Chill, drain and pack into
Leave small carrots whole.
containers,
leaving %-inch
Cut others into slices
head space.
or cubes,
CAULIFLOWER
Trim and wash. Break into
3 rein?*
4% min.
flowerets 1 inch wide and
Chill immediately.
Drain.
Package compactly,
leav-
about 11Ato 2 inches lon~.
Soak. in salted water for
ing no head space, 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 sevel al ears
remove silk. Wash ears
Medium ears
together
in freez
r paper.
carefully. Sort according
9 min~
10 min.
t
Place in polyeth
Iene
to size.
Large ears
bag. Seal.
11 miny
12 min.
CORN
Scald corn on cob and
5 to 6
Whole Kernel
6 min.
Package.
Leave Yz-inch
chill. Cut off whole kernels.
rein*
head space.
GREENS
Beet greens, collards,
Beet greens,
kale,
Chill in cold water and
kale, mustard greens,
chard, mustard and
drain thoroughly
be-
spinach, Swiss chard,
turnip greens
tween absorbent
towels,
turnip greens. Wash and
2 minn
lift out of water to drain.
Pack in freezer
cartons or
Collards
bags and seal.
Remove
tough stems and
3 min.
imperfect
leaves. Cut in
Spinach
pieces, if desired. Scald.
1% to 2 rein?
PEAS
Shell and discard over-
2 min."*
2 min.
Chill and drain. Package
mature peas.
compactly,
leaving !&inch
head space,
POTATOES
Peel and slice lengthwise
Cool to room temperature.
French Fried
for frying. Fry in deep fat
Package in freezer
bags or
heated to 360°F
for 4
cartons and seal, To serve,
minutes until tender, but
thaw and cook in 3750F
not browned.
Drain well.
fat until brown. Or cook,
unthawed,
in 5000F
oven.
POTATOES
Select smooth new pota-
3 to 5
Chill, drain, package
in
Irish
toes directly from garden.
min.
cartons, bags or boxes,
Wash, peel or scrape, and
Leave %-inch head space.
scald.
Seal.
POTATOES
Wash. Cook until almost
Pack in freezer containers,
sweet
tender and cool, Peel; cut
allowing
Yz-inch head
in halves, slice or mash,
space. Seal.
.
SQUASH
Select tender squash with
3 min$
4% min.
Chili immediately,
drain
soft rind. Cut in Yz-inch
and package.
Leave
slices.
lb-inch head space. Seal.
Preferred method
**Use 4 teaspoons salt to a gallon
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