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QUICK-FREEZING VEGETABLES |
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Vegetable
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Preparation
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Blanching
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| Asparagus |
Wash,
cut, sort into groups according
to thickness of stalk. Blanch, chill,
pack. |
3 -
4 minutes in boiling water, depending
on size |
| Beans,
green and wax |
Wash,
stem, slice, cut or leave whole.
Blanch, chill, pack. |
Cut:
2 minutes in boiling water
Whole: 2 1/2 minutes in boiling
water |
| Beans,
Lima |
Shell,
wash, blanch, chill. Remove white
beans, which may be used for cooking.
Pack. |
1 -
2 minutes in boiling water, depending
on size |
| Carrots |
Remove
tops, wash, scrape. Slice lengthwise
or crosswise as preferred, or leave
small carrots whole. |
Sliced:
3 minutes in boiling water
Whole: 4 1/2 minutes in boiling
water |
| Cauliflower |
Break
heads into florets about 1 inch
across. Wash, blanch, chill, pack. |
3 -
4 minutes in boiling water |
| Corn,
on cob |
Husk,
trim away silk and spots. Wash,
blanch, chill, pack. |
7 minutes
in boiling water for slender ears,
9 for medium, 11 for large |
| Corn,
kernels |
Same
as corn on cob. After chilling,
cut off kernels and pack. |
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| Greens
- beet, chard, kale, mustard, spinach,
collards |
Wash,
discard bad leaves, tough stems.
Blanch, chill, pack. |
2 minutes
in boiling water |
| Peas |
Shell,
sort, blanch, chill, pack. |
1 -
2 minutes in boiling water, depending
on size |
| Peppers
- green |
Wash,
cut away seeds, slice. Blanch, pack
in brine of 1 teaspoon salt to 1
cup cold water. |
3 minutes
in boiling water | | |
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