How To Quick-Freeze Vegetables
ASPARAGUS- Prepare: Wash, cut, sort into groups according to thickness of stalk. Blanch, chill, pack. Blanching: 3 to 4 minutes in boiling water, depending on size.
BEANS, GREEN & WAX- Prepare: Wash, stem, slice, cut or leave whole. Blanch, chill, pack. Blanching: Cut= 2 minutes in boiling water Whole= 2 1/2 minutes in boiling water.
BEANS, LIMA- Prepare: Shell, wash, blanch, chill. Remove white beans, which may be used for cooked. Pack. Blanching: 1 to 2 minutes in boiling water, depending on size.
CARROTS- Prepare: Remove tops, wash, scrap. Slice lengthwise or crosswise as preferred, or leave small carrots whole. Blanching: Whole: 4 1/2 minutes in boiling water. Sliced: 3 minutes in boiling water.
CAULIFLOWER- Prepare: Break heads into flowerets about 1 inch across. Wash, blanch, chill, pack. Blanching: 3 to 4 minutes in boiling water.
CORN, ON COB- Prepare: Husk, trim away silk and spots. Wash, blanch, chill, pack. Blanching: 7 minutes in boiling water for slender ears. 9 for medium size, 11 minutes for large.
CORN, KERNELS- Prepare: Same as corn on cob. After chilling, cut off kernels and pack.
GREENS (Beet, Chard, Kale, Mustard, Spinach, Collards, etc.)- Prepare: Wash, discard bad leaves, tough stems. Blanch, chill, pack. Blanching: 2 minutes in boiling water.
PEAS- Prepare: Shell, sort, blanch, chill, pack. Blanching: 1 to 2 minutes in boiling water, depending on size.
GREEN PEPPERS- Prepare: Wash, cut away seeds, slice. Blanch, pack in brine of 1 tsp. salt to 1 C. cold water. Blanching: 3 minutes in boiling water.
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