Freezing Vegetables
reparationforfreezing
1. Only vegetables at their peak of
maturity should be chosen for freez-
ing. Some varieties of vegetables
are better adapted for freezing than
others. For complete information,
contact 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 vege-
tables are held at their peak of
freshness.
Boiling-water method
(a) Select large utensil of 4- or5-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 vege-
tables. Bring water to boiling.
(b) Blanch one pound of vegetables
t a time. Place vegetables in a wire
basket or colander. Immerse in boiling
water and cover. Count time imme-
diatelyafter boiling begins (see chart at
right), For high altitudes, add 1minute
to blanching and chilling times.
(c) Chill vegetables quickly the same
length of time asfor 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
blanchec or other
large utensil.
(a),Fill utensil with 2 inches of water.
Br~ngto boiling point.
(b)
Placevegetables in a wire basket
or rack above the boiiing water. Cover
and begin timing immediately (referto
chart 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 plung-
ing them into ice water, or under cold
running water. Remove from water
and drain on towels,
egetables in moisture/vapor-
proof containers. Leave ~,f-inchhe~d
space in package (1X-inch for glass
containers). Freeze quickly.
I
I
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 ~arallel
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 rein*
head space, Seal.
lengths. Scald according
to size of stalk.
BEANS
Cut snap beans in 1 or
Green
3 miny
4Y2min.
Chill and drain, Pack in
2-inch pieces. Leave
freezer carton leaving
“French” beans whole or
Yz-inch head space,
slice.
BEANS
Wash and sort pods in cold
Lima
Small
Cooi 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. 2t03 4t05
leaving h-inch head
min. min.
space. Seal.
BROCCOLI
Select tender uniform 3 min. 5 rein?
Chill immediately. Drain.
heads of dark green color.
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 1YZinches
across. Scald.
BRUSSELS
Clean and cut sprouts 4 rein*
5Y2min.
Chill and drain. Pack in
SPROUTS
from main stem, sort ac-
freezer containers, leav-
cording to size and scald.
ing no head space.
CAR ROTS
Clean, wash and peel.
3 rein? 4fi min.
Chill, drain and pack into
Leave small carrots whole.
containers, leaving Yz-inch
Cut others into slices
head space.
or cubes.
CAULIFLOWER
Trim and wash. Break into
3 rein** 4% min.
Chill immediately. Drain.
flowerets 1 inch wide and
Package compactly, leav-
about lYz to 2 inches long.
Soak in salted water for
ing no head space. Seal.
30 minutes. Drain.
CORN on COB
Select young corn with
Small ears
thin, sweet milk. Husk and
Chill twice as long as you
7 rein* 9 min.
scald. Wrap several ears
remove silk. Wash ears
Medium ears
together in freezer paper.
carefully. Sort according 9 min3 10 min.
Place in polyethylene
to size.
Large ears
bag. Seal.
11 rein* 12 min.
CORN
Scald corn on cob and
5t06 6 min.
Whole Kernel
Package. Leave Yz-inch
chill. Cut off whole kernels.
min F
head space.
GREENS
Beet greens, collards,
Beet greens, kale,
kale, mustard greens,
Chijl in cold water and
chard, mustard and
drain thoroughly be-
spinach, Swiss chard,
turnip greens
tween absorbent towels.
turnip greens. Wash and
2 rein*
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.
lYzto2min?
PEAS
Shell and discard over- 2 rein**
2 min.
Chill and drain. Package
mature peas.
compactly, leaving Yz-inch
head space.
POTATOES
P@el 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 375° F
not browned. Drain well.
fat until brown. Or cook,
unthaw-ed, in 500° F oven.
POTATOES
Select smooth new pota-
3t05
Chili, drain, package in
‘ristl
toes directly from garden.
min.
cartons, bags or boxes.
Wash, peel or scrape, and
Leave Yz-inch head space,
scald.
Seal.
‘OTATOES
Wash. Cook until almost
Pack in freezer containers,
;weot
tender and cool. Peel; cut
aliowing Yz-inch head
in halves, slice or mash.
space. Seal.
;OUASH
Select tender squash with
3 min F
4Y2 min.
Chill immediately, drain
soft rind Cut in !j-inch
and package. Leave
slices.
Yz-inch head space, Seal.
*Preferred method
**Use 4 teaspoons
salt to a gallon
5
Part No. 468311P04
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