Guide to Freezing Vegetables
BLANCHING
Boilino
Steam
VEGETABLE
PREPARATION
PACKAGING
Wate~
Small stalks
ASPARAGUS
Wash in 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.
Chill immediately. Drain. Pack
whole stalks parallel with heads
in alternate directions, leaving
no head
sDace.
Seal.
2 min. 3 min.*
Medium stalks
3
min. 4 min. *
BEANS
Green
Cut snap beans in 1 or 2-inch pieces. Leave “French” beans
whole or slice.
3 mm. *
4
1/2
min
Chill
and drain. Pack in freezer
carton
Ieavina
l/2-inch
sr)ace.
BEANS
Lima
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 lame
Cool
promptly in cold water.
Drain. Pack in cartons, bags
or boxes, leaving l/2-inch
head space, Seal.
2 to 3 min
4
tb 5 min.
3 min.
5 min. *
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. Spilt
lengthwise into pieces so buds are not more than
1
1/2 inches
across Scald.
Chill immediately. Drain.
Package in cartons in alternate
directions, leaving no head
space. Seal.
BRUSSELS
4 rein’ 5 1/2 min. Chill and drain. Pack in
freezer containers, leaving
no head space.
Chill, dram and pack into
containers, leaving l/2-inch
head space,
Chill immediately. Drain. Package
compactly, leaving no head
space. Seal.
Chill twice as long as you
scald. Wrap several ears
together in freezer paper.
Place in polyethylene bag.
Seal.
Clean and cut sprouts from main stem, sotl according to size
and scald.
SPROUTS
CARROTS
Clean, wash and peel. Leave small carrots whole. Cut others
into slices or cubes.
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.
3 min.**
4 1/2 min
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
rein,* 12 min.
CORN
Whole Kernel
GREENS
5 to 6 min. *
6 min. Package. Leave l/2-inch
Scald corn on cob and chill. Cut off whole kernels.
Beet greens, collards, kale, mustard greens, spinach, Swiss
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
Chill
in cold water and drain
thoroughly between absorbent
towels. Pack in freezer cartons
or bags and seal.
turnip
greens
2 min. *
Collards
3
min.
Spinach
1
l/2to
2 min.*
PEAS
Shell and discard over-mature peas.
2 min.** 2
min.
Chill and drain. Package
compactly, leaving l/2-inch
head
sDace.
POTATOES
French Fried
Peel 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.
3 to 5 min.
Chill, drain, package in cartons,
bags or boxes. Leave l/2-inch
head space. Seal.
Pack in freezer containers,
allowing l/2-inch head
space. Seal.
Chill
immediately, drain and
package.
Leave l/2-inch
POTATOES
Sweet
Wash. Cook until almost tender and cool. Peel; cut
in halves, slice or mash.
SQUASH
Select tender squash with soft rind. Cut in l/2-inch slices.
3 min.*
4 1/2 min.
I
head
space.
Seal.
‘Preferred
method
●
*Use
4
teaspoons salt to a
gallon
.-
(continued next page,)
9
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