PROCEDURES FOR HOME FREEZING OF VEGETABLES--continued 



Procedures considered most appli- 

 cable to home freezing 



Pack: 

 Pack dry or iii brine (31,54,160, 

 1&4) . 



Preparation: 

 Wash well. Remove tough stems and 

 imperfect leaves. 

 Heat treatment: 



Preheat in boiling water: 

 2 minutes (42,117,118,130^.48,158). 



Cooling: 

 Cool in cold water. 



Pack: 

 Pack dry, without brine (100,118, 

 158) . 



Preparation: 

 Wash, place in boiling water ]/2 



minute. 

 Peel, slice l/4 inch thick or dice 



into quarter-inch cubes. 



Heat treatment: 



Preheat in boiling water: 

 2 1/2 minutes (40,96,99,130,148) 



Cooling:- 

 Cool in cold water. 



Pack: 

 Pack dry, without brine (38^160). 



Preparation: 

 Wash and leave whole. Peel and 

 slice after cooking. 

 Heat treatment: 

 Preheat in boiling water: 

 Cook until tender (40,42,99,118, 

 130,148,160,163,167) . 



Other procedures noted from the literature 

 review 



Pack: 

 Pack dry or in 2-percent brine (31,54,160). 

 Pack dry (43) • 



Heat treatment: 



Preheat in steam 3 minutes (130,148) . 

 Preheating in steam not recommended (100) . 

 Preheat in boiling water: 



1 to 2 minutes (158) . 

 1 1/2 minutes (100) . 

 Cooling: 

 Cool in cold running water 5 minutes 

 (130,148) . 



Heat treatment: 

 Preheat in steajn: 

 Slices or cubes — 2 to 3 minutes (17J) . 

 Whole, small— 3 1/2 minutes (130,148 163). 



Steajn preferred to boiling water (130). 

 Preheat in boiling water: 



Slices or cubes— 2 to 3 minutes (38,100). 



Whole, small — 



2 1/2 minutes (163) . 



3 to 4 minutes (100) . 



25 to 30 minutes (96, 161) . 

 Wliole, mature-^O to 50 minutes, 

 until tender (42) . 

 Cooling: 

 Cool in cold running water 5 minutes 

 (130,148) . 

 Pack: 

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



