PROCEDURES FOR HOME FREEZING OF VEGETABLES --continued 



Procedures considered most appli- 

 cable to home freezing 



'Ipat trpatmenl-con. 



Preheat in boiling water (preferred): 

 Small pods — 2 minutes (79,118). 

 Large pods — 3 minutes (79,148). 



Cooling: 

 Cool rapidly in cold water. 



Pack: 

 Pack dry, without brine (54,148,. 

 160). 



Preparation: 



Peel, wash, slice. 

 Heat treatment: 



Preheat in live steam: 

 3 minutes (180) . 



Cooling: 



Cool in iced water. 

 Pack: 

 Pack dry, without salt (180). 

 Preparation: 

 Top, wash, peel, cut in 1/ 2-inch 

 cubes or lengthwise in slices 

 3/4 inch thick. 

 Heat treatment: 

 Preheat in steam: 

 Cubes — 3 minutes (12) . 

 Slices — 5 minutes (167). 



Preheat in boiling water: 

 Cubes — 2 minutes (54) . 

 Slices — 3 minutes (54) . 



Other procedures noted from the literature 

 review 



Heat treatment-con.: 

 Preheat in live steam: 

 2 or 3 minutes (171) . 

 Small pods — 3 minutes (280) . 

 Large pods — 6 minutes (180) . 

 Live steam is sligiitly superior tc" 



hot-water scald (180) . 

 Prelieat in boiling water: 



2 to 3 minutes (79) . 



3 minutes (54) - 



3 to 4 minutes (160) . 

 Small pods — 3 minutes (180). 

 . Large pods — 6 minutes (180) . 

 Cooling: 

 Cool in ice water (180) • 

 Cool in running water 5 minutes (148) • 

 Pack: 

 Pack dry or in 2-percent brine (160) . 



Heat treatment: 

 Unscalded samples oxidized and turned 

 brown, odor and flavor were strong, 

 texture was tough (180) . 



Heat treatment: 

 Preheat in steam: 

 Cubes — 

 1 2/3 minutes (148) • 

 1 3/4 minutes (130) . 

 Slices — 3 minutes (130,148). 

 Steam preferred to boiling water (12, 130) . 

 Preheat in live steam: 



Slices or cubes — 2 to 3 minutes (171) . 

 Preheat in boiling water: 

 Cubes — 



1 minute (130,148) . 



2 to 3 minutes (54) . 

 5/8-inch cubes — 3 minutes (118) . 

 Slices — 



2 minutes (130) ,148) . 

 2 to 3 minutes (54) . 

 4 minutes (167) . 



