16 



MASS. EXPERIMENT STATION BULLETIN 437 



Table 5. — Suitability of Different Varieties of Vegetables for 

 Home Freezing in Massachusetts. 



Vegetable and Variety 



Quality 



Vegetable and Variety 



Quality 



Asparagus 



Martha Washington Very good 



Mary Washington Very good 



Beans (green) 



Black Valentine Very good 



Blue Lake Very good 



Bountiful Good 



Kentucky Wonder Very good 



Keystone Good 



Logan Good 



Plentiful Good 



Refugee Very good 



Streamliner Good 



Stringless Green Pod. . . .Very good 

 Tendergreen Very good 



Beans (wax) 



Black Wax Good 



Golden Wax Improved. . .Good 

 Golden Wax Top Notch. .Good 



Pencil Pod Good 



Sure Crop Wax Good 



Beans (lima) 



Ford Hook Very good 



Beets 



Crosby Egyptian Fair 



Detroit Dark Red Very good 



Broccoli 



Italian Green Sprouting. .Very good 



Brussels Sprouts 



Long Island Improved. , 



.Good 



Carrots 



Chantenay Very good 



Danvers Half Long Very good 



Hutchinson Good 



Imperator Very good 



Nantes Very good 



Oxheart Good 



Corn 



Early Golden Very good 



Golden Cross Bantam Very good 



Norcross Very good 



North Star Very good 



Seneca Dawn Very good 



Seneca 60 Good 



Span Cross Very good 



Sugar and Gold Good 



Greens 



Beet Good 



Turnip Good 



Mushrooms 



Cultivated Very good 



Peas 



Lincoln Very good 



Telephone Good 



Thomas Laxton Very good 



Worlds Record Good 



Peppers (green) 



California Wonder Good 



Charter Oak Good 



Harris Early Grand Good 



Harris Wonder Good 



King of the North Good 



Waltham Beauty Good 



Rhubarb 



Canada Red Very good 



McDonald Very good 



Ruby Very good 



Spinach 



King of Denmark Very good 



Long Standing Bloomsdale. . .Very good 



Squash 



Butternut Very good 



Golden Delicious Very good 



Hubbard Very good 



Summer Squash 



Crookneck Poor 



whole tomatoes, was tried but was not effective in preventing the frozen tomatoes 

 from collapsing when thawed. Other tests were carried out in which tomatoes 

 were boiled or stewed and then frozen. They showed a greater degree of separa- 

 tion and breakdown than canned ones, and were also tough and stringy. Both 

 the frozen raw and frozen heated tomatoes tended to develop a noticeable oflf- 

 flavor. 



Although green beans tend to be more acceptable than wax beans for freezing 

 in most cases, this method appears to have no great advantage over canning. 

 Considerable variation has been encountered in the quality of frozen green beans. 



