Guide to Freezing Vegetables
BLANCHING
Boiling
Steam
Water
Small stalks
2 min.
3 min. *
Medium stalks
3 min.
4 min. *
PACKAGING
‘VEGETABLE
PREPARATION
Chill immediately. Drain. Pack
whole stalks parallel with heads
in alternate directions, leaving
no head space. Seal.
Chill and drain. Pack in freezer
carton leaving l/2-inch space.
Cool promptly in cold water.
Drain.
Pack in cartons, bags
or boxes.
Ieavina
l/2-inch
ASPARAGUS
Wash
[n
cold water, remove tough part of stalk, sort according
to size of stalk. Cut spears to fit containers, or cut
In
2-inch
lengths. Scald according to size of stalk.
Cut snap beans in 1 or 2-inch pieces. Leave “French” beans
whole or slice.
BEANS
Green
BEANS
Lima
3 min.” 4 1/2 min.
.
.
Wash and sort pods in cold water. Scald, cool in ice water and
squeeze beans out of pods.
Small
1
min. * 4 min
Medium to large
2 to 3 min 4 to 5 min.
3 min.
5 min. *
head space.
Sea~.
Chill immediately. Drain.
BROCCOLI
Select tender uniform heads of dark green color. Let stand
l/2-hour in salted water (4 teaspoons salt in 1 gallon water)
to remove insects. Wash and remove woody stems. Split
lengthwise into pieces so buds are not more than 1 1/2 inches
across. Scald.
Clean and cut sprouts from main stem, sort according to size
and scald.
Clean, wash and peel. Leave small carrots whole. Cut others
Into
slices or cubes.
Package in cartons in alternate
directions, leaving no head
space. Seal
4 rein’
5 1/2 min.
Chill
and drain. Pack in
freezer containers,
leaving
no head
smace.
BRUSSELS
SPROUTS
Chill, drain and pack into
containers, leaving l/2-inch
CARROTS
3 min. *
4 1/2 min.
head space.
Chill immediately. Drain. Package
compactly, leaving no head
3 min.** 4 1/2 min.
CAULIFLOWER
Trim and wash. Break into flowerets 1 inch wide and about
1 1/2 to 2 inches long. Soak in salted water for 30 minutes
Drain.
CORN
on COB
Select young corn with thin, sweet milk. Husk and remove silk.
Wash ears carefully. Sort according to size.
Small ears
7
min.’
9 min.
Medium ears
9 min.’ 10 min.
Large ears
11
min. *
12 min.
Chill twice as long as you
scald. Wrap several ears
together in freezer paper.
Place in polyethylene bag.
Seal.
Scald corn on cob and chill. Cut off whole kernels
5 to 6 min.’
6 min. Package. Leave l/2-inch
CORN
Whole Kernel
GREENS
Chill in cold water and drain
thoroughly between absorbent
towels. Pack in freezer cartons
or bags and seal.
Beet greens, collards, kale, mustard greens, spinach, S
WISS
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,
chard, mustard and
turnip greens
2 min. *
Collards
3 min.
Spinach
1
l/2to
2 min. *
2 min.**
2 min.
Chill and drain. Package
compactly, leaving l/2-inch
PEAS
Shell and discard over-mature peas.
head space.
POTATOES
French Fried
P~and
slice-lengthwise for frying. Fry in deep fat heated to
360”F.
for 4 minutes until tender but not browned. Drain well.
Cool to room temperature.
Package in freezer bags or
cartons and seal. To serve,
thaw and cook in
375”F.
fat
until brown. Or cook,
unthawed, in
500”F.
oven.
POTATOES
White
Select smooth new potatoes directly from garden. Wash, peel
or scrape, and scald.
Wash. Cook until almost tender and COOI. Peel: cut
in halves, slice or mash.
Select tender squash with soft rind. Cut
In
l/2-inch
sl[ces.
3 to 5 min
Chill, drain, package m cartons,
bags or boxes. Leave l/2-inch
head
sr)ace.
Seal.
pack in freezer containers,
allowing l/2-inch head
sDace.
Seal.
POTATOES
Sweet
Chill immediately,
drain and
Dackaoe.
Leave l/2-inch
SQUASH
3 min. *
4 1/2 min.
I
head ;pace. Seal.
*Preferred method
*‘Use 4 teaspoons salt to a gallon
(continued next page)
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