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t. Only vegetablesat their peak of
maturity should be chosen for freezing.
Some varieties of vegetablesare better
adapted for freezing than others. For
complete information, contactyour
County Extension Service.
2. Sort, clean and wash vegetablesin
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 vegetables except
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 utensil of 4- or 5-quart
capacity and fill with one gallon of
water
for each pound of vegetables
to be blanched at onetime.
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
waterand cover.Count time immediately
after boiling begins (see guide at right).
For high altittides, 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.
Seam method
Usepresswe cooker vegetable
blmcheq or other large ~tensil.
(a) Fiil 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
plungjng them into ice water, or under
coicfrunning water. Pf3movefrom water
and drain on foiwek
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a
pac~(aaeveg~t~~~e~in rnoisfure/va,pOr-
proof c%nkiirters+Leave l/2-inch hE5d
spatx in package (1M-inch for glass
coniainew). Freeze quickly
VEGETABLE
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EMANCHING
PACKAGING
Boiling
Stem
Water
ASPARAGUS
Washin cold water,
Small stalks
Chiil immediately, Drain.
removetough part of stalk,
2 min.
3 rein:
Packwhole stalks parallel
sort according to size of
Medium stalks
with heads in alternate
stalk. Cut spearsto fit
3 min.
4 rein?
directions, leaving no head
containers,or
cutin2-inch
space, S eal.
Ienuths.Scald accordina
tos~zeofstalk.
-
BEANS
Cut snap beans in 1or
3 rein?
41/2rein,
Chill and drain, Packin
Green
2-inch pieces. Leave
freezercarton leaving
"French" beans whole
l/2-inch head space.
or slice.
BEANS
Washand sort pods in cold
Small
Cool promptly in cold
Lhna
water.Scald, cool in ice
1 rein:
4 min.
water.Drain. Packin
water and squeezebeans
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.
t3ROCCOLl
Select tender uniform
3 min.
5 rein:
Chill immediately. Drain,
headsof dark green color.
Packagein cartons in
Let stand l/2-hour in salted
alternate directions,
water (4teaspoons salt in 1
leaving no head space,
gallon water)to remove
Seal.
insects.Wash and remove
woody stems.Split
lengthwise into pieces so
buds are not more than 1%
inches across.Scald.
BRUSSELS
Clean and cut sprouts from
4 rein:
5~z rein,
Chill and drain, Pack in
SPROUTS
main stem, sort according
freezer containers, leaving
to size and scald.
no head space.
CARROTS
Clean,washand peel.Leave
3 rein:
4% min.
Chill, drain and pack into
small carrots whole. Cut
containers,leaving l/2-inch
others into slices or cubes.
head space.
CAULIFLOWER
Trimand wash. Break into
3 rein:"
41/2rein,
Chill immediately. Drain.
flowerets 1 inch wide and
Packagecompactly,
about
11/2
to 2 inches long.
leaving no head space.
Soak in salted water for
Seal.
30 minutes. Drain.
~ORN 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 several ears
removesilk. Wash ears
Medium ears
together in freezer paper.
carefully. Sorl according
9 rein:
10min.
Place in polyethylene bag.
to size.
Large ears
Seal.
11rein: -
12min.
CORN
Scald corn on cob and
5 to 6 rein?
6 min.
Package.Leave l/2-inch
Who!eKernel
chill. Cut off whole kernels.
head space.
GREENS
Beet greens, collards, kale,
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
3 min.
and seal.
stems and imperfect leaves.
Cut in Dieces,if desired.
Spinach
Scald,
11/2
to 2 rein:
PEAS
Shell and discard over-
2 rein:'
2 min.
Chill and drain. Package
mature peas.
compactly, leaving l/2-inch
head space.
POTATOES
Peel and slice Ienqthwise
Cool to room temperature,
I%nch Fried
for frying. Fry in d&p fat
Package in freez& bags or
heated to 360°F.for
cartons and seal. Toserve,
4 minutes until tender but
thaw and cook in 375°F.fat
not browned, Drain well,
until brown, Or cook,
unthawed. in 500°F.oven.
FVTATOES
Select smooth new
3 to 5 min.
Chill, drain, package in
white
potatoes directly from
9~rden. Wash,
pe~l o r
cartons, bags or boxes.
Leave l/2-inch head
scrape, and scald.
space. Seal.
POTATOES
Wash. Cook until almost
Pack in freezer containers,
$v$~3{
tender ancfcool. Peel; cut
aJlowingl/2-inch head
in halves, slice or mash.
space. Seal,
~QtJ~=p~
~~lect tender s~uash with
3 rein:
41/2
rein,
Chill immediately, drain
soft rind. Cut in \/2-inch
tmd package, Leave
slices,
l/2-inch head spaca, Seal.
—..——-.-......
"Preferred method
"*Use 4 faspoons salt:0s gallon
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