PROCEDURES FOR HOME FREEZING OF VEGETABLES --continued 



Vegetable 



Procedures considered most appli- 

 cable to home freezing 



Other procedures noted from the literature 

 review 



Parsnips-con. 



Peas: 



Field (blackeye) __ 



Cooling: 

 Cool rapidly in cold water. 



Pack: 

 Pack dry, wiUiout brine (12, 54,ie7). 



Preparation: 

 Shell peas, discarding those ttiat 

 are liard. Do not wash peas (148) . 

 Heat treatment: 

 Prelieat in steam: 

 3 minutes (148) . 



Preheat in boiling water (preferred) 

 2 minutes (148) . 



Cooling: 

 Cool rapidly in cold water. 



Pack: 

 Pack dry, without brine (148) . 



Preparation: 

 Wash peas before or after shelling. 

 Discard immature and tough peas. 

 Heat treatment: 

 Preheat in steam: 

 1 1/2 minutes (100) . 



Preheat in boiling water (preferred) : 



1 minute (4,5,38,45,52,117,158, 

 162). 



Heat treatment-con.: 



Preheat in steam under 10 pounds pressure: 

 1 minute (171) . 

 Cooling: 

 Cool in cold running water 5 minutes 

 (130,148) . 

 Pack: 

 Pack dry or in 2-percent brine (54) . 



Heat treatment: 



Preheat in live steam: 



1 minute (171) . 



3 minutes for 1 year's storage (180) . 

 Preheat in boiling water: 



1 minute (79) • 



3 minutes (180) • 



Boiling water preferred to steam (148) • 

 St.eajn-pressure scalding gave a brownish 



overcooked product (180) . 

 Cooling: 

 Cool in cold running water sminutes (148). 

 Cool tlioroughly in ice water (180) . 



Heat treatment: 

 Preheat in steam: 

 6mall~l 1/2 minutes (130,148). 

 Medium to J.arge — 3 l/2 minutes (167) . 

 Large — 2 minutes (130,148). 

 All sizes — 



1 minute (171) . 



2 minutes (52) • 



Less splitting of skins and less loss of 

 solids at 190° F. than at 212° (68) . 

 Preheat in boiling water: 



Small— 

 45 seconds (130,148). 

 2 minutes (165) . 



Medium to large — 2 1/2 minutes (105,167). 



Large— 1 minute (130,148). 



Depending on size — 1 to 3 minutes (12) . 



