Vegetables
h’
freezing
1. Onlyvegetablesattheir peak of
maturityshouldbe chosenforfreezing.
Some varietiesofvegetablesare better
adaptedforfreezingthan others.For
completeinformation,contactyour
CountyExtensionService.
2. Sort,clean andwashvegetables in
coldwater.Keepthoseofthe same size
all together.Largepiecestake longer
blanching.
3. Workwithsmallamounts,aboutone
pound,that can be packaged in a short
time.
4. Blanchall vegetablesexcept
tomatoes,green peppersand herbs
beforepackaging.Properblanching
stopsthe ripeningprocesssovegetables
are heldat theirpeak offreshness.
Boiling-water method
(a) Select largeutensilof4- or 5-quart
capacityand fillwithone gallonof
waterforeach poundofvegetables
to be blanchedatone time. Use two
gallonsforeach poundof leafy
vegetables.Bringwaterto boiling.
(b) Blanchone poundofvegetables
at a time. Place vegetablesin a wire
a
sketor colander.Immersein boiling
terandcover.Counttimeimmediately
afterboilingbegins(see guideat right).
Forhighaltitudes,add 1 minuteto
blanchingand chillingtimes.
(c) Chillvegetablesquicklythe same
lengthoftime as forblanchingby
plungingthem intoice water,or under
coldrunningwater.Removefromwater
and drainontowels.
Steam method
Usepressure cooke( vegetable
blanche~orotherlargeutensil.
(a)Filluntensilwith2 inchesofwater.
Bringto boilingpoint.
(b) Place vegetablesina wire basket
or rackabovethe boilingwater.Cover
and begintimingimmediately(referto
guideat rightforsteamingtimes). Keep
heaton HIGH whilevegetablesare
steaming.If usinga pressurecooker,
the petcockshouldbe leftopen.
(c) Chillvegetablesquicklythe same
lengthoftime asforsteamingby
plungingthem intoicewater,or under
coldrunningwater.Removefromwater
and drainon towels.
3
w
;,..
.
1
ckagevegetablesinmoisture/vapor-
oofcontainers,Leave l/2-inch head
space inpackage(1%-inchfor glass
containers).Freezequickly.
VEGETABLE
PREPARATION
BLANCHING
PACKAGING
Boiling Steam
water
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
Medium stalks
with heads in alternate
stalk. Cut SfMSt?3tofit
3 min.
4 rein:
directions, leaving no head
containers, or cut in 2-inch
space. Seal.
lengths. Scald according
to size of stalk. -
BEANS
Cut snap beans in 1 or
3 rein?
41/2min.
Chill and drain. Pack in
Gruen 2-inch pieces. Leave
freezer carton leaving
“French” beans whole
l/2-inch head space.
or 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 squeeze beans
Medium to large
cartons, bags or boxes,
out of pods.
2 to 3 min. 4 to 5 min.
leaving l/2-inch head
space. Seal.
BROCCOLI
Select tender uniform
3 min. 5 rein:
Chill immediately. Drain.
heads of dark green color.
Package in cartons in
Let stand l/2-hour in salted
alternate directions,
water (4 teaspoons salt in 1
leaving no head space.
gaflon water) to remove
Seal.
insects. Wash and remove
woody stems. Split
lengthwise into pieces so
buds are not more than 11A
inches across. Scald.
BRUSSELS Clean and cut sprouts from
4 rein?
51/2rein,
Chill and drain. Pack in
SPROUTS
main stem, sort according freezer containers, leaving
to size and scald. no head space.
CARROTS
Clean, waahandpaef. Leave
3 rein:
41Amin.
Chill, drain and pack into
small carrots whole. Cut
containers, leaving l/2-inch
others into slices or cubes. ‘ head space.
CAULIFLOWER Tiim and wash. Break into
3 rein?”
41Amin.
Chill immediately. Drain.
flowerets 1 inch wide and
Package compactly,
about 11Ato 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 rein? 9 min. scald. Wrap save;al ears
remove silk. Wash ears
Medium ears
together in freezer paper.
carefully. Sort according
9 rein: 10 min.
Place in polyethylene bag.
to size.
Laroe ears
Seal.
11 rein: “
12 min.
CORN Scald corn on cob and
5t06min? 6 min.
Package. Leave 112-inch
Whole Kernel chill. Cut off whole kernels. head space.
GREENS
Beet greens, collards, kate, Beet greens, kale, chard,
Chill in cold water and
mustard greens, spinach,
mustard and turnip greens
drain thoroughly between
Swiss chard, turnip greens. 2 rein? absorbent towels. Pack in
Wash and liftout of water
Collards
freezer cartons or bags
to drain. Remove tough
~
min
and seal.
stems and imperfect l~aves.
“,, ,..,.
Cut in pieces, if desired.
Spinach
Scald.
11Ato 2 rein:
PEAS
Shell and discard over- 2 rein:* 2 min.
mature peas.
P~ATOES
Peel and slice lengthwise
French Fried
for fryhg. Fry in deep fat
heated to 36(PF. for
4 minutes until tender but
not browned. Drain well.
Chill and drain. Package
compactly, leaving l/2-inch
head space.
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 5tXPE oven.
POTATOES
Select smooth new
3t05min.
Chill, drain, packaae in
White
potatoes directly from
cartons, bags or b6xes.
garden. Wash, peel or Leave l/2-inch head
scram. and scald.
sDace. Seal.
P~ATOES Wash. Cmk until almost
Pack in freezer containers,
sweet tender and cool. Peel; cut
allowing l/2-inch head
in halves, slice or mash. space. seal.
SQUASH Select tender squash with
3 rein:
41Amin.
Chili immediately, drain
soft rind. Cut in l/2-inch and package. Leave
slices.
l/2-inch head space. Seat.
●Preferred method ●*Use 4 teaspoons salt to a gallon
7
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