PROCEDURES FOR HOME FREEZING OF VEGETABLES --continued 



Procedures considered most appli- 

 cable to home freezing 



Heat Ireatmont-coii. 



Preheat in steam: 



Slices— 3 minutes (118) . 



llalVes— 4 minutes (148). 

 Preheat in boiling water: 



Slices— 2 minutes (31, 148, 160) . 



Halves— 3 minutes (31,148,160) 



Cooling: 



Chill promptly in cold water. 

 Pack: 



Pack dry, without brine (100,167); 

 or in brine (31,45,100,158,160) . 



Preparation: 

 Wash, remove seeds, and slice or 

 cut as desired. 

 Heat treatment: 

 Preheating is not necessary but 



makes packing easier (38) • 

 Preheat in steam: 

 2 minutes (38) . 



Preheat in boiling water: 

 2 minutes (38,45,100,158,160). 



Cooling: 



Cool promptly in cold water. 

 Pack: 



Pack dry, without brine (100,160, 

 171) ; or in brine (38,45, 100, 158) • 



Other procedures noted from the literature 

 review 



Heat treatment: 



Preheat in boiling water: 



2 minutes (38,45,99,100,158,163). 



2 to 3 minutes (31,160). 

 Uo not scald (167) . 

 Not necessary to scald peppers it' 



cut fine (163) . 



Pack: 

 Pack in 1 l/2-percent brine (38) . 

 Brine preferred to dry pack (160) . 

 Pack in brine, using 1 teaspoon salt to 

 1 cup water (31,45,158,160). ■ 



Heat treatment: 



Preheat in live steam: 



1 or 2 minutes (171) . 

 Preheat in boiling water: 



1 to 2 minutes (160) . 

 Preheat in steam under 10 pounds pressure: 



1 minute (171) . 



Pack: 

 Pack in 1 1/2-percent brine (38) • 

 Pack in brine (1 teaspoon salt to 

 1 cup water) (45, 158) . 



Preparation: 



For new potatoes: 

 Select potatoes the size of walnuts. 

 Scrub them vigorously in cold water to 

 remove skins, or wash and scrape them. 



for french fries: 

 Use mature potatoes suitable for french 

 frying. Wash, peel, and cut into sticks 

 1/3 inch square. 



