Guide to 1 reezing Vegetables
PREPARATION
BLANCHING
Steam
Wash in cold water, remove tough part of stalk, sort according
Small stalks
to size of stalk, Cut spears to fit containers, or cut in 2-inch
2 min.
3 min. *
lengths. Scald according to size of stalk.
Medium stalks
3
min.
4 min.’
Cut snap beans in 1 or 2-inch
Leave “French” beans
3 min.’
4 1/2 min.
whole or slice.
PACKAGING
VEGETABLE
ASPARAGUS
Chill immediately. Drain. Pack
whole stalks parallel with heads
in alternate directions, leaving
no head
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, leaving l/2-inch
head space. Seal.
Chill immediately. Drain.
Package in cartons in alternate
directions, leaving no head
space. Seal.
BEANS
Green
BEANS
Lima
Wash and sort pods in cold water. Scald, cool in ice water and
squeeze beans out of pods,
Small
min. *
4 min
Medium to large
2 to 3 min
4 to 5
min.
BROCCOLI
min.
5 min.’
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.
BRUSSELS
SPROUTS
Clean and cut sprouts from main stem, sort according to size
4 rein’
5 1/2 min.
and scald.
Chill and drain. Pack in
freezer containers, leaving
no head space,
Chill, drain and pack into
containers, leaving l/2-inch
CARROTS
Clean, wash and peel, Leave small carrots whole. Cut others
into slices or cubes.
3 min.’
4 1/2
min.
head space.
Chill immediately. Dram.
Trim and wash. Break into
1 inch wide and about
3 min.**
4 1/2 min.
1 1/2 to 2 inches long. Soak in salted water for 30 minutes.
Drain,
Select young corn with thin, sweet milk, Husk and remove silk.
Small ears
Wash ears carefully. Sort according to size.
7 min.’
Medium
‘in”
9 min. *
10 min.
Large ears
11 min.’
12 min.
CAULIFLOWER
compactly,
no head
-
Seal.
CORN on COB
Chill twice as long as you
scald. Wrap several ears
together in freezer paper.
Place in polyethylene bag.
Package, Leave l/2-inch
CORN
Whole Kernel
GREENS
I
Scald corn on cob and chill, Cut off whole kernels.
5 to 6 min. *
6 min.
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
turnip greens
2 min.’
Collards
3 min.
Chill in cold water and
drain
thoroughly between absorbent
towels. Pack in freezer cartons
or bags and seal.
1
2
2 min.’*
2 min.
Chill and drain. Package
compactly, leaving l/2-inch
head
PEAS
Shell and discard over-mature peas.
POTATOES
French Fried
Peel and slice lengthwise for frying. Fry in deep fat heated to
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,
in
oven.
Chill, drain, package in cartons,
bags or boxes. Leave l/2-inch
head
Seal.
POTATOES
White
Select
smooth new potatoes directly from garden. Wash, peel
3 to 5 min
or scrape, and scald.
Wash, Cook until almost tender and cool, Peel; cut
in halves, slice or mash,
POTATOES
Sweet
pack in freezer containers,
allowing l/2-inch head
space, Seal,
Chill immediately, drain and
SQUASH
Select tender
with soft rind. Cut in l/2-inch slices.
I
3 min. *
4 1/2 min.
I
I
I
package. Leave l/2-inch
head space. Seal.
*Preferred method
‘‘Use 4 teaspoons salt to a gallon
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