PROCEDURES FOR HOME FREEZING OF VEGETABLES --continued 



Vegetable 



Procedures considered most appli- 

 cable to home freezing 



Other procedures noted from the literature 

 review 



Rutabagas-con. 



ruhos-cnn. 

 Puree 



Soybeans . 

 Spinach _. 



Spinach, 

 New Zealand 



I'aok dr>, wi LhouL brine (100). 

 Hreparatioti: 

 tut (blf Lops, wash, peel, cut In 

 pieces, cook unlll tender, anil 

 press througti a sieve. 

 Pack: 

 Pack dry, without brine (171). 



See Heans, page 6. 



Preparation: 

 Use only young tender leaves. 

 Remove large tough stems. 

 Wasli thoroughly in running water. 



Hea t t rea tmen t: 

 Preheat in steam: 

 3 1/2 minutes (130,148). 



Preheat in boiling water (prelerred); 

 1 1/2 minutes (.38,100). 



Cooling: 



Cool in cold running water. 

 Drain and gently press out ex- 

 cess water (162) . 

 Pack: 



Pack dry, without brine (38,100, 

 160, 167, 171) . 



Preparation: 

 Wash thoroughly in cold running 

 water. Cutof'l'large tough stems. 



Cliemical treatment: 

 SullUr dioxide: 

 tlold in 4-percent SfJ solution lor 

 2 minutes with no heat treatment (80) . 

 Heat treatment: 

 Preheat in steam: 

 1 to 2 minutes (171) . 

 1 3/4 minutes (57) . 



4 minutes (167) . 

 Preheat in boiling water: 



1 minute (162) . 



1 to 2 minutes (171) . 



2 minutes for very tender leaves (165) . 

 2 to 3 minutes (12,160). 



2 1/2 minutes (87,130,148). 



3 minutes (1©7) . 



3 minutes for more mature leaves (165) . 



Samples blanched 2 minutes at temper- 

 atures over 85° C. were satisfactory in 

 color £ind flavor (2,77) . 



Agitate basket well during blanching (130) 

 Preheat 1 1/2 minutes with 0.125 to 



0.150 percent sodium sulfite and 



5 percent salt in blanching water (80) . 

 Preheat in stean: under 10 pounds pressure: 



1 minute (171) . 

 Cooling: 



Cool in cold running water: 

 3 minutes (148,102) . 

 5 minutes (130) . 



22 



