Vegetables
for
Only
vegetables at their peak of
maturity should be chosen for freezing.
Some varieties of vegetables are better
adapted for freezing than others. For
complete information,
your
County Extension Service.
2. Sort, clean and wash vegetables in
cold water, Keep those 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
stops the ripening process so 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 one time. 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
water and cover. Count time immediately
after boiling begins (see guide at right).
For high altitudes, 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.
Steam method
Use pressure
vegetable
or other large utensil.
(a)
Fill
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
plunging them into ice water, or under
cold running water. Remove from water
and drain on towels.
Packing
Package vegetables in
proof containers. Leave l/2-inch head
space in package (n/2-inch for glass
containers). Freeze quickly.
VEGETABLE
PREPARATION
BLANCHING
PACKAGING
Boiling
Water
ASPARAGUS
Wash in cold water,
Small stalks
Chill immediately. Drain.
tough part of stalk,
2 min.
3
Pack whole stalks parallel
sort according to size of
Medium stalks
with heads in alternate
stalk. Cut spears to fit
3 min.
4 min.”
directions, leaving no head
containers, or cut in 2-inch
lengths. Scald according
space. Seal.
to size of stalk.
BEANS
Cut snap beans in 1 or
Green
3 min.’
min.
Chill and drain. Pack in
2-inch pieces. Leave
freezer carton leaving
“French” beans whole
l/2-inch head space.
or
BEANS
Wash and sort pods in cold
Cool promptly in cold
Lima
water. Scald, cool in ice
1 min.”
4 min.
water. Drain. Pack in
water and squeeze beans
out of pods.
Medium to large
cartons, bags or boxes,
2 to 3 min.
4 to 5 min.
leaving l/2-inch head
BROCCOLI
Select tender uniform
3 min.
5
Chill immediately. Drain.
heads of dark green
Package in cartons in
Let stand l/2-hour in salted
alternate directions,
water (4
salt in 1
leaving no head space.
gallon water) to remove
Seal.
insects.
and remove
woody stems. Split
lengthwise into pieces so
buds are not more than
inches across, Scald.
BRUSSELS
Clean and cut sprouts from
4
min.
SPROUTS
Chill and
Pack
in
main stem, sort according
freezer containers, leaving
to size and scald.
no head
CARROTS
Clean,
and
Leave
3 min.’
41/z min.
Chill, drain and pack into
small
whole. Cut
containers, leaving l/2-inch
others into slices or cubes.
head space.
CAULIFLOWER
Trim and wash. Break into
3
41/z min.
Chill immediately. Drain.
Package compactly,
about
11/2
to 2 inches long.
leaving no head space
Soak in salted water for
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
9 min.
scald. Wrap several ears
remove silk. Wash ears
Medium ears
together in
paper.
carefully. Sort according
to size.
9 min.’
10 min.
Place in polyethylene bag.
ears
Seal.
-
17
min
CORN
Scald corn on cob and
5 to 6 rein:
6 min.
Package. Leave l/2-inch
Whole Kernel
chill. Cut off whole kernels.
head
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 min.’
absorbent towels. Pack in
Wash and lift out of water
to drain. Remove tough
Collards
freezer cartons or bags
3 min.
and seal.
stems and imperfect leaves.
Cut in pieces, if desired.
Spinach
to 2 min.’
PEAS
Shell and discard over-
2
2 min.
Chill and drain.
mature peas.
compactly, leaving l/2-inch
head
POTATOES
Peel and slice lengthwise
Cool to room temperature.
French Fried
for frying. Fry in deep fat
Package in freezer bags or
heated to
for
cartons and seal. To
4 minutes until tender but
thaw and cook in
fat
not browned.
well.
until brown. Or cook,
in
POTATOES
Select smooth new
3 to 5 min.
Chill, drain, package in
White
potatoes directly from
cartons, bags or boxes
garden. Wash, peel or
Leave l/2-inch head
and scald.
Seal.
POTATOES
Wash. Cook until almost
Pack in freezer containers,
Sweet
tender and cool. Peal: cut
allowing l/2-inch head
in halves, slice or
space. Seal.
SQUASH
●
Select tender squash with
3 rein?
min.
Chill immediately, drain
soft rind. Cut in l/2-inch
and package. Leave
slices.
l/2-inch head space.
“Preferred
“Use 4 teaspoons
a
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