PROCEDURES FOR HOME FREEZING OF VEGETABLES --continued 



Vegetable 



Mushrooms - con. 



Mustard greens 



Okra 



Procedures considered most appli- 

 cable to home freezing 



Cooling: 

 Cool in ice water or cold running 

 water and draJln. 



/ 

 Pack: 

 Pack dry, without brine (38,163, 

 167) . 



Preparation: 



Wash young, tender leaves thoroughly 

 in cold running water. Remove 

 tough main stems. 

 Heat treatment: 

 Preheat in steam: 

 1 1/2 minutes (130,146,148). 



Preheat in boiling water: 

 1 1/2 minutes (38,100). 



Cooling: 

 Cool in cold running water. 



Pack: 

 Pack dry, without brine (38,100,160)^ 



Preparation: 

 Select young tender pods. Wash 

 tiioroughly, cut off stems so as 

 not to rupture seed cells, freeze 

 whole or slice crosswise after 

 scalding (79) • 



Heat treatment: 

 Preheat in steam: 

 Small pods — 3 minutes (148,160). 

 Large pods — 4 minutes (148, 160) . 



Other procedures noted from the literature 



review 



Cooling: 



Cool in cold running water 2 minutes, then 

 cool in 2-percent citric acid solution 

 2 minutes, and again cool in cold water 2 

 minutes. Drain 15 to 20 minutes (146,148). 

 Pack: 



Dry or in light brine (112) . 



Dry or in 1 l/2-percent salt 

 solution (38,163) . 



Use of 2-percent brine will improve the 

 color (l&l) . 



Use of 2-percent brine makes texture more 

 tender than dry pack (36,39) • 



Use of salt solution preferred (38) • 



Heat treatment: 

 Preheat in steam: 



90 seconds (42) . 

 Preheat In live steam: 



2 to 3 minutes (171). 

 Preheat in boiling water: 



3/4 minute (130) . 



50 seconds (42, 146, 148) • 



1 minute (99) . 



2 minutes (118) . 



2 to 3 minutes (160) • 

 Preheat in steam under 10 pounds pressure: 



1 minute (171) . 

 Cooling: 

 Cool in cold running water 5 minutes 

 (130,148) . 



Heat treatment: 

 Preheat in steam: 

 3 to 4 minutes (160) • 



