reparationforfreezing
— 1. Onlyvegetablesat their peakof
maturityshouldbechosenfor freez-
ing.Somevarietiesof vegetables
arebetter adaptedfor freezingthan
others.Forcomplete information,
contactyour CountyExtension
Service,
2. Sort,clean,andwashvegetables
in cold water.Keepthoseof the same
sizeall together, Largepiecestake
longer blanching.
3. Workwith smallamounts,about
one pound,that canbe packagedin
ashorttime.
4. Blanchall vegetablesexcept
tomatoes,green peppersand herbs
before packaging.Properblanching
stopsthe ripening processsovege-
tablesare held at their peakof
freshness.
Boiling-water method
(a)
Select largeutensilof4-or 5-quart
capacityandfill with onegallon of
water for eachpoundof vegetables
to be blanchedat one time. Usetwo
gallonsfor eachpoundof leafyvege-
tables. Bring water to boiling.
(b) Blanchone poundof vegetables
at a time. Placevegetablesin a wire
asketor colander.Immerseinboiling
water and cover. Counttime imme-
diatelyafter boiling begins(seechartat
right). Forhighaltitudes,add1minute
to blanchingandchilling times.
[c) Chiil vegetablesquickly the same
lengthof timeasforblanchingbyplung-
ing them into ice water.or undercold
running water,Removefrom water
and drain on towels.
Steam method
Use pressure cookerj vegetable
blanchefi or other large utensil.
(a)
Fill utensil with 2 inchesof water.
Bring to boiling point,
(b) Placevegetables in awire basket
or rackabovethe boiling water.Cover
andbegin timing immediately(referto
chart atright for steamingtimes).Keep
heat on HIGH while vegetablesare
steaming. If using a pressurecooker,
the petcock should be left open.
(c) Chill vegetablesquickly the same
lengthof time asfor steamingbyplung-
ing them into ice water,or under cold
running water, Removefrom 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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