GE CAF16DK Use And Care Manual page 7

reparation
for
fr6xxzing
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. Large piecestake
longer blanching.
3. Workwith small amounts,about
one pound,that can be packagedin
a short time.
4. Blanch ail vegetablesexcept
tomatoes,green peppersand herbs
before packaging.Proper blanching
stopsthe ripening processso vege-
tables are held at their peakof
freshness.
Boiling-water method
(a) Select
largeutensil
of
4-0r5-quaft
capacity and 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.
) Bianch one pound of vegetables
a time. Placevegetables in a wire
basketor colander.Immersein boiling
water and ccwer.Count time imme-
diatelyafter boiling begins(seechart at
right). For high altitudes, add 1 minute
to blanching and chilling times,
(c) Chili vegetables quickly the
same
lengthof time asfor blanchingbyplung-
ing them into ice water. or under cold
running water. Remove from water
and drain on towels.
Steam method
Usepressure cookec vegetable
blanchefi or other large utensil.
(a),Fill uten,sjiwith 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) 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.
$%j$ackirhg
Packagevegetablesin nloisture/vapor-
proof containers. Leave M-inch head
space in package (1%-inchfor glass
containers), Freeze quickly.
VEGETABLE
PREPARATION BLANCHING
PACKAGING
Boiling Steam
Water
ASPARAGUS Waah in cold water,
Small stalks Chill immediately. Drain.
remove tough part of stalk, 2 min. 3 min~ Pack whole stalks parallel
sort according to size 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 rein?
head space. Seal.
lengths. Scald according
to size of stalk.
BEANS
Cut snap beans in 1 or
3 rein? 4VZmin. Chill and drain. Pack in
Green
2-inch pieces. Leave freezer carton leaving
"French" beans whole or %-inch head space.
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 sqeeze beans Medium to large cartons, bags or boxes,
out of pods.
2 to 3 4 to 5 leaving l%inch head
min. min. space. Seal.
BROCCOLI
Select tender uniform
3 min. 5 min Y
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 1U inches
across. Scald.
BRUSSELS Clean and cut sprouts 4 min~ 5% min.
SPROUTS from main stem, sort ac-
Chill and drain. Pack in
freezer containers, leav-
cording to size and scald.
ing no head space.
CARROTS Clean, wash and peel. 3 min$
4Y2 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**
4V2 min. Chill immediately. Drain.
flowerets 1 inch wide and
Package compactly, leav-
about 1Yzto 2 inches long.
Soak in salted water for
ing no head space. Seal.
30 minutes. Drain.
CORN on COB Select young earn with
Small ears Chill twice as long as You
thin, sweet milk. Husk and
7 min$ 9 min. scald. Wrap several ears
remove silk. Wash ears
Medium ears together in freezer paper.
carefully. Sort according 9 minF
10 min. Place in polyethylene
to size. Large ears bag. Seal.
11 rein?' 12 min.
CORN Scald corn on cob and 5 to 6
6 min. Package. Leave %-inch
Whole Kernel chill. Cut off whole kernels. rein* head space.
GREENS
Beet greens, collards,
kale, mustard greens,
spinach, Swiss chard,
turnip greens. Wash and
lift out of water to drain.
Remove tough stems and
imperfect leaves. Cut in
pieces, if desired. Scald.
Beet greens, kale, Chill in cold water and
chard, mustard and
drain thoroughly be-
turnip greens tween absorbent towels.
2 rein? Pack in freezer cartons or
Collards bags and seal.
3 min.
Spinach
1% to 2 rein:
PEAS Shell and discard over- 2 rein?" 2 min. Chill and drain. Package
mature peas. compactly, leaving Yz-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 375° F
not browned. Drain well. fat until brown. Or cook,
unthawed, in 500° F oven.
POTATOES Select smooth new pota- 3 to 5
White
toes directly from garden.
Chill, drain, package in
min.
cartons, bags or boxes.
Wash. peel or scrape, and Leave %-inch head space.
scald. Seal.
PC)TATOES
Wash. Cook until almost Pack in freezer containers,
sweet
tender and cool. Peel; cut allowing %-inch head
in halves, slice or mash,
space. Seal.
SQUASH Select tender squash with 3 rein?' 4% min. Chill immediately, drain
soft rind. Cut in Winch and package. Leave
slices.
Yz-inch head space. Seal.
*Preferred method
**(jse 4 teaspoons salt to a gallon
7
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