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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
imme-
diatelyafter
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
blancher, 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 moisture/vapor-
proof containers. Leave
X-inch 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
of stalk,
sort according
to size of
stalk. Cut spears
to fit con-
tainers,
or cut in 2-inch
lengths. Scald according
to size of stalk.
BEANS
Cut snap beana in 1
or
Green 2-inch pieces. Leave
“French” beans whole
or
slice.
Small stalks
Chill immediately. Drain.
2 min. 3
min~
Pack whole stalks parallel
with heads in alternate
Medium stalks
directions, leaving
no
3 min.
4 rein! head space. Seal.
3 rein?
4V, min.
Chill and drain. Pack in
freezer carton leaving
y~-inch head space.
BEANS
Wash and sort pods in cold
Small
Lima
Cool 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.
2
to 3
4
to 5 leaving Y,-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
Y~-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
piecea so buds are not
more than 1
Yt
inches
across. Scald.
BRUSSELS
Clean and cut
aprouta
4 rein?
SPROUTS
5~/,
min. Chill and drain. Pack in
from main stem, sort
ac-
freezer containers, leav-
cording
to size and scald.
ing
no head space.
CARROTS Clean, wash and peel.
3 rein?
4Yz
min. Chill, drain and pack into
Leave small carrots
whole.
Cut others into slices
containers, leaving
y~-inch
head space.
or cubea.
CAULIFLOWER Trim and wash. Break into
3 rein**
4YZ
min.
Chill immediately. Drain,
flowerets
1 inch wide and
Package compactly, leav-
about 1
Y~
to 2 inchea long.
ing no head space. Seal.
Soak in salted water for
30 minutes. Drain.
CORN
on COB
Select young corn with
Small ears
Chill twice as long as
YOU
thin, sweet milk. Husk and
7 rei
n
=
9 min.
scald. Wrap several ears
remove
silk. Wash ears
Medium ears
together in freezer paper
carefully. Sort according
9 rein!
10 min. Place in
~olyethylene
to size.
Large ears
bag. Seal.
11 rein!
12 min.
CORN
Scsld corn on cob and
5
to
6
Whole Kernel
6 min. Package. Leave
Y,-inch
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
be-
spinach, Swiss chard, turnip greens
tween
absorbent towels.
turnip greens. Wash and
2 rein?
Pack in freezer cartons
or
lift
out of water to drain. Collards
bags and seal.
Remove tough stems and
3 min.
imperfect
Iesves. Cut in
Spinach
pieces, if desired. Scald.
t
%
to 2 rein!
PEAS
Shell and discard over-
2 rein!*
2 min.
Chill and drain. Package
mature peas.
compactly, leaving
Y~-inch
head space.
POTATOES Peel and slice
Iengthw;se
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
aerve,
minutea until tender, but
thaw and cook in
375°F
not browned. Drain well.
fat until brown. Or cook,
unthawed, in
500°F
oven.
POTATOES Select smooth new pota-
3
to 5
Chill, drain, package in
Irish toes directly from garden.
min.
cartons, bags
or boxea.
Wash, peel
or scrape, and
Leave
Ys-inch
head space.
scald.
Seal.
POTATOES Wash. Cook until almost
Pack in freezer containers,
Sweet tender and cool. Peel; cut
allowing
Y*-inch head
in halves, slice
or mash.
space. Seal.
SQUASH
Select tender
squash with
3 rein!
4YZ
min.
Chill immediately, drain
aoft rind. Cut in
Y?-inch
and package. Leave
slices.
Yz-inch
head space. Seal
*Preferred method
● ’Use 4 teaspoons
salt
to a
gallon
5
Pati
No.
4~3P04
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