vegettibki%
Preparationforfreezing
1.Onlyvegetablesat their ~eak of
matur~W
s~ouldbe chosenfor freez-
ing.Somevarietiesof vegetables
arebetter adaptedfor freezingthan
others.Forcompleteinformation,
contactyour CountyExtension
Service.
2. Sort, cleanandwashvegetables
in cold water.Keepthoseof the same
sizeall together.Largepiecestake
longer blanching.
3. Workwith smallamounts,about
one pound,that canbe packaged
in
a short time.
4. Blanch all vegetables except
tomatoes, green peppersand herbs
before packaging.Proper blanching
stopsthe ripening
processsovege-
tablesare held at their peakof
freshness.
Boiling-water method
(a) Se!ect
largeutensilof 4-or 5-quart
capacdyandfill with one gallonof
water
for each poundof vegetables
to be blanchedat one time.
Usetwo
gallonsfor eachpoundof leafyvege-
tables, Bring waterto boiling.
(b) Blanchone poundof vegetables
at atime. Placevegetablesin a
wire
basket or colander. Immerse
inboiling
water and cove:. Counttime imme-
diatelyafter boiling begins (see chart at
right).
Forhigh altitudes, add1minute
to blanchingandchilling times.
(c) Chill vegetablesquickly the same
lengthof timeas
for blanching by plung-
ing them into ice water. or under cold
running water. Remove from water
and drain on towels.
Steam method
Usepressure cooke~ vegetable
blaneherjor other large utensil.
(a) Fill utensil with 2 inchesof water.
Bring to boiling point,
(b) Placevegetables in awire basket
or rack
abovethe boiling water.Cover
andbegin timing immediately(referto
chartat right for steamingtimes).Keep
heat on HIGH while vegetablesare
steaming. If using a pressurecooker,
the petcock should be left open.
(c) Chill vegetables quickly the same
lengthof time asfor steamingby plung-
ing them into ice water,or under cold
running water, Remove from water
and drain on towels.
Packagevegetablesin moisture/vapor-
*-
proof containers. Leave k-inch head
space in package(1)&inch for glass
containers), Freeze quickly.
4
VEGETABLE
PREPARATION
BLANCHING PACKAGING
Boilina Steam
Watei
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
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
3 rein? 4% min. Chill and drain. Pack in
Green
2-inch pieces. Leave freezer carton leaving .
“French” beans whole or
Yz-inch head space.
slice.
BEANS
Wash and sort pods in cold
Small
Cool promptly in cold
Lima water. Scaid, cooi in ice 1 rein?
4 min.
water. Drain. Pack in
water and sqeeze beans Medium to iarge cartons, bags or boxes,
out of pods.
2 to 3 4 to 5 ieaving %-inch head
min.
min. space. Seai.
BROCCOLi
Select tender uniform
3 min. 5 min$ Chili immediately. Drain.
heads of dark green coior. Package in cartons in
Let stand %-hour in saited aiternate directions,
water (4 teaspoonfuls sait
leaving no head space.
in 1 gaiion water) to re-
Seai.
move insects. Wash and
remove woody stems.
Spiit lengthwise into
pieces so buds are not
more than 1% inches
across. Scald.
BRUSSELS
Clean and cut sprouts
4 rein? 5% min. Chill and drain. Pack in
SPROUTS
from main stem, sort ac- freezer containers, ieav-
cording to size and scaid.
ing no head space.
CARROTS
Ciean, wash and peel.
3 rein? 4Yz min.
Chiii, drain and pack into
Leave smail carrots whoie. containers, leaving Y&inch
Cut others into siices
head space.
or cubes.
CAULIFLOWER Trim and wash. Break into 3 rein?’* 4kZ min. Chiii immediately. Drain.
fiowerets 1 inch wide and
Package compactiy, leav-
about 11Ato 2 icches long.
Soak in sa!ted water for
ing no head space. Seal.
30 minutes. Drain.
CORN on COB Seiect young corn with Smaii ears
Chiil twice as long as you
thin, sweet miik. Husk and
7 min~
9 min.
scaid. Wrap severai ears
remove silk. Wash ears Medium ears together in freezer paper.
carefuiiy. Sort according
9 minF 10 min.
Place in polyethylene
to size. Large ears
bag. Seal.
11 minF 12 min.
CORN Scaid corn on cob and 5 to 6 6 min. Package. Leave %-inch
Whoie Kernei
chili. Cut off whoie kernels.
rein? head space.
GREENS Beet greens, coliards,
kaie, 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, kaie, Chiii in coid water and
chard, mustard and
drain thoroughly be-
turnip greens tween absorbent toweis.
2 rein? Pack in freezer cartons or
Coilards bags and seal.
3 min.
Spinach
1IAto 2 rein?
PEAS
Sheli and discard over-
2 rein?*
2 min.
Chiil and drain. Package
mature peas.
compactly, leaving %-inch
head space.
.
POTATOES Peel and slice lengthwise
Cooi 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 weli. fat until brown. Or cook,
unthawed, in 500° F oven.
POTATOES
Select smooth new pota-
3 to 5
Chiii, drain, package in
White
toes directly from garden.
min. cartons, bags or boxes.
Wash, peei or scrape, and Leave %-inch head space.
scald. Seal.
POTATOES
Wash. Cook untii aimost
Pack in freezer containers,
sweet tender and cool. Peel; cut
allowing %inch head
in halves, siice or mash.
space. Seai.
SQUASH Select tender squash with 3 mirr~ 4Yz min.
Chill immediately, drain
soft rind. Cut in %-inch
and package. Leave
slices.
k-inch head space. Seal.
*Preferred method **Use 4 teaspoons sait to a gallon
7
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