Freezing Vegetables
Preparation for freezing
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-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 vege-
tables. 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
boiling begins (see chart 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 plung-
ing them into ice water. or under cold
running water. Remove from water
and drain on towels.
Steam method
Use pressure cooker, vegetable
or other large utensil.
(a) Fill utensil 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
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.
- Packing
Package vegetables in
proof containers. Leave
head
space in package (1%-inch for glass
containers]. Freeze quickly.
VEGETABLE
PREPARATION
BLANCHING
PACKAGING
Boiling
Steam
Water
ASPARAGUS
Wash in cold water,
remove tough part
sort according
size
stalk. Cut spears
fit con-
tainers,
in 2-inch
lengths. Scald according
size
stalk.
BEANS
Cut snap beana in 1
Green
2-inch pieces. Leave
“French” beans whole
slice.
Small stalks
Chill immediately. Drain.
2 min.
3
Pack whole stalks parallel
with heads in alternate
Medium stalks
directions, leaving
3 min.
4 rein!
head space. Seal.
3 rein?
min.
Chill and drain. Pack in
freezer carton leaving
head space.
BEANS
Wash and sort pods in cold
Small
Lima
promptly in cold
water. Scald,
in ice
1 rein?
4 min.
water. Drain. Pack in
water and
beans
Medium
large
cartons, bags
boxes,
pods.
2
3
4
5
leaving
head
min.
min.
space. Seal.
BROCCOLI
Select tender uniform
3 min.
5 rein*
Chill immediately. Drain.
heads
dark green color.
Package in cartons in
Let stand
in salted
alternate directions.
water (4 teaspoonfuls salt
leaving no head space.
in 1
water)
Seal.
move insects. Wash and
remove
stems.
Split lengthwise into
buds are not
more than 1
inches
across. Scald.
BRUSSELS
Clean and cut
4 rein?
SPROUTS
min.
and drain. Pack in
from main stem, sort
freezer containers, leav-
cording
size and scald.
ing
head space.
CARROTS
Clean, wash and peel.
3 rein?
min.
Chill, drain and pack into
Leave small carrots
Cut others into slices
containers, leaving
head space.
CAULIFLOWER
Trim and wash. Break into
3 rein**
min.
Chill immediately. Drain,
1 inch wide and
Package compactly, leav-
about 1
2
long.
ing no head space. Seal.
Soak in salted water for
30 minutes. Drain.
CORN
COB
Select young corn with
Small ears
Chill twice as long as
thin, sweet milk. Husk and
7 rei
n
=
9 min.
scald. Wrap several ears
remove
Wash ears
Medium ears
together in freezer paper
carefully. Sort according
9 rein!
min.
Place in
size.
Large ears
bag. Seal.
11 rein!
min.
CORN
corn
cob and
5
6
Whole Kernel
6 min.
Package. Leave
chill. Cut off whole kernels.
rein?
head space.
GREENS
Beet greens, collards,
Beet greens, kale,
Chill in cold water and
kale, mustard greens,
chard, mustard and
drain thoroughly
spinach, Swiss chard,
turnip greens
absorbent towels.
turnip greens. Wash and
2 rein?
Pack in freezer cartons
lift
water
drain.
Collards
bags and seal.
Remove tough stems and
3 min.
imperfect
Cut in
Spinach
pieces, if desired. Scald.
t
2 rein!
PEAS
Shell and discard over-
2 rein!*
2 min.
Chill and drain. Package
mature peas.
compactly, leaving
head space.
POTATOES
Peel and slice
room temperature.
French Fried
for frying. Fry in deep fat
Package in freezer bags
heated
for 4
cartons and seal.
aerve,
until tender, but
thaw and cook in
not browned. Drain well.
fat until brown. Or cook,
in
oven.
POTATOES
Select smooth new pota-
3
5
Chill, drain, package in
Irish
toes directly from garden.
min.
cartons, bags
Wash, peel
scrape, and
Leave
head space.
scald.
Seal.
POTATOES
Wash. Cook until almost
Pack in freezer containers,
Sweet
tender and cool. Peel; cut
allowing
head
in halves, slice
mash.
space. Seal.
SQUASH
Select tender
with
3 rein!
min.
Chill immediately, drain
rind. Cut in
and package. Leave
slices.
head space. Seal
*Preferred method
●
’Use 4 teaspoons
a
5
No.
