FOOD FREEZING SUGGESTIONS
(continued)
Guide to Freezing Vegetables
VEGETABLE
GREENS
PEAS
POTATOES
French Fried
POTATOES
White
POTATOES
Sweet
SQUASH
*Preferred
PREPARATION
Beet
greens, collards, kale, mustard
greens, spinach, Swiss
chard, turnip greens. Wash and
out of water to drain.
Remove tough stems and imperfect leaves. Cut in
pieces, if
desired, Scald.
Shell and discard over-mature peas,
Peel
and slice lengthwise for frying, Fry in deep fat heated to
for 4 minutes until tender but not browned, Drain well.
Select smooth new potatoes directly from garden. Wash, peel
or scrape, and scald,
Wash, Cook until almost tender and cool, Peel; cut
in halves, slice or mash,
Select tender squash with soft rind, Cut in l/2-inch
slices.
*
●
Use
4
teaspoons salt to a gallon
BLANCHING
Steam
PACKAGING
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.
2
2 min.
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
fat
until brown. Or cook,
in
oven.
I
3 to 5 min.
Chill, drain, package in cartons,
baas or boxes, Leave l/2-inch
space. Seal,
I
Pack in freezer containers,
l/2-inch head
3 min. *
4 1/2 min.
space.
Chill immediately, drain and
package. Leave l/2-inch
head space, Seal,
Preparation for Freezing Fruits
Packing Frozen Fruits
●
●
●
●
●
Sort fruits for uniform ripeness, quality and size.
Wash fruits thoroughly in cold water and drain
thoroughly.
Work with small quantities and freeze quickly.
Pack in cartons, cutting or slicing larger fruits. Add
sugar or syrup.
To avoid discoloration of apples, apricots, peaches
and pears, ( 1 ) add ascorbic acid mixture to syrup ( 1
teaspoon to 1 cup of syrup) following directions on
label, or (2) dip slices of fruit for 1 minute in
solution of 3 tablespoons lemon juice to 1 gallon
water, rinse in cold water, drain, and pack in sugar or
syrup. Place crumpled piece of cello or waxed wrap
on top of fruit before closing to keep fruit in syrup.
Serving Frozen Fruit
. Place unopened containers in refrigerator. Serve
while fruit is still slightly icy.
Always allow head space. Allow l/2-inch head space
in pint containers ( 1 inch for glass), 1-inch head space
in quart containers (2 inches for glass).
Sweetening fruits helps retain flavor, color and texture.
The method of sweetening depends on fruit used. See
the guide for freezing fruits for recommended method.
(a) Dry sugar pack. Suitable for fruits that make their
own juice when sugar is added. Add dry sugar (see
the guide for freezing fruits) and stir gently until most
of the sugar has dissolved in the juice drawn from the
fruit, then pour into containers.
(b) Syrup pack. Suitable for fruits which have
comparatively little juice, and those which darken
readily. Add syrup to cover fruit. Allow l/2-inch head
space ( 1 Winch for glass containers).
(c) Unsweetened pack. Suitable for special diets.
Guide for Making Syrup
Cups of sugar to be
Approximate yield
(medium)
2
Percentage of syrup
added per pint of
in pints
650/. (heavy)
(light)*
1
1
*Recommended for most fruits
(light)*
1
(medium)
Method: Dissolve sugar boiling water or mix thoroughly with cold water
until dissolved. Chill before
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