PROCEDURES FOR HOME FREEZING OF VEGETABLES --continued 



Vegetable 



Procedures considered most appli- 

 cable to home freezing 



Other procedures noted from the literature 



review 



Peas-con.: 



Oreen-con. 



Cooling: 

 Cool rapidly in cold water. 



Pack dry, without brine (12,38,100, 

 158). 



Peppers, sweet — 



Preparation: 

 Wash, cut out stem, halve, remove 

 seeds, slice if desired. 



Heat treatment: 

 Blanching is not necessary but 

 makes packing easier (38, 100) . 



Heat treatment-con. : 



All sizes— 1 1/2 minutes (100,107). 

 At 210° if. (99°C.)— 30 seconds (34). 

 At 71° C. — 2 minutes (better thiamine 

 retention than at higher temperatures or 

 for longer periods) (55) • 

 At 190° F. —2 minutes (98) . 

 At 80° or 85° C. — 2 minutes (2) . 

 Better to use temperatures slightly 

 below boiling for 2 minutes than 

 shorter periods in boiling water (77) . 

 No difference with boiling water or 



at 188° to 200° P. (165) . 

 Moderately long period below boiling (78) . 

 No significant difference between water 



and steam blanching (55) • 

 Overblanching produces texture and flavor 

 changes that may be as objectionable as 

 those resulting from underblanching (77)- 

 Preheat in boiling water or steam: 

 Steam or water at 99° C. for 1 minute 

 showed no difference in ascorbic 

 acid content (144) . 

 Steam or boiling water at 200° to 210° f. 

 for 1 minute does not completely inacti- 

 vate enzymes (37) • 

 Boiling water preferred to steam (130) . 

 Cooling: 

 Cool in cold running water 3 minutes 



(130,148,162). 

 Cool in running water 3 to 5 minutes (107) . 

 Pack: 

 Pack dry or in brine (100) . 

 Pack dry or in 1 l/2-percent salt 



solution (38) • 

 Pack dry or in 2-percent brine (12) . 

 Brine and dry packs were indistinguishable 

 from each other in color, texture, and 

 flavor, when cooked (103) • 

 No appreciable difference in quality 

 between dry and brine packs (165) • 

 2 to 3 percent sugar added before freezing 

 (28). 



