HOME FREEZING 



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Head Space: 



In carton or bag, when packed without liquid, leave J^ inch head space for 

 vegetables that pack tightly, such as peas and corn. No head space is needed 

 for vegetables that pack loosely, such as broccoli and cauliflower. 



For vegetables packed with brine or for vegetable purees, leave 1 inch head 

 space. In glass jars or tin cans leave 1^^ inches head space. 



Vegetables not given in table : 



The table gives recommendations for those vegetables most commonly frozen. 

 Other vegetables, such as beets, brussels sprouts, cabbage, carrots, mushrooms, 

 okra, and sweet potatoes have been frozen successfully and directions have been 

 developed by some of the state agricultural experiment stations. 



Whole tomatoes, lettuce, celery, cucumbers, and onions have not been frozen 

 satisfactorily. 



Table 9. — Approximate Yield of Frozen Fruits and Vegetables from 



Fresh. 



Product 



Fresh 

 (as purchased) 



Pint 

 Packages 

 (frozen) 



Servings 

 per 

 Pint 



Fruits 



Apples 1 bu. (48 lb.) 



1 M to 1 H lb. 



Berries 24-qt. crate 



3 qt. 



Cherries, as picked 3 lb. 



Cherries, pitted, pie 3 lb. 



Cranberries 5 lb. 



Peaches 1 bu. (48 lb.) 



1 to 1 i<i lb. 



Plums 10 lb. 



Rhubarb 1 lb. 



Strawberries 10 qt. 



Vegetables 



Asparagus 1 crate. 24 one-lb. bunches 



Beans, green or wax 1 bu. (30 lb.) 



H to 1 lb. 



Beans, lima, in pods 1 bu. (32 lb.) 



2 to 21^ lb. 



Beets, without tops 1 bu. (52 lb.) 



Broccoli 6 good heads 



Brussels Sprouts 4 qt. 



Carrots, without tops 1 bu. (50 lb.) 



Cauliflower 3 medium heads 



Corn, sweet 100 ears 



Greens 1 bu. (18 lb.) 



Peas, green, in pods 1 bu. (30 lb.) 



Squash and Pumpkin 3 lb. 



