PREPARING AND PACKING 



VEGETABLE 



Pea; 



HOW TO PREPARE 



TIME TO SCALD 



Peppers, green, 

 and pimiento 



Shell, sort out immature and tough peas, wash, scald, chill, and 1 minute in boiling water, 

 pack. 



Wash. Remove seeds and slice or cut as desired. Scald and chill. ; 2 minutes in boiling water. 

 Pack in brine of 1 teaspoon salt to 1 cup cold water. 



Soybeans 



Boil in pods for 5 minutes. Chill. Squeeze beans out of pods. No additional scalding required. 

 Wash, drain, and pack. 



'If you live 5,000 or more feet above sea level, scald the vegetables 1 minute longer. 



Head space: 



In carton or bag — 



When packed without liquid, leave '/^ inch head space for vegetables that pack tightly, 

 such as peas and corn. No head space is needed for vegetables that pack loosely, 

 such as broccoli and cauliflower. 

 For vegetables packed with brine or for vegetable purees, leave 1 inch head space. 

 In glass jars or tin cans leave 1 '/j inches head space. 



Vegetables not given in table: 



The table above gives recommendations for those vegetables most commonly frozen. 

 Other vegetables such as beets, brussels sprouts, cabbage, carrots, mushrooms, okra, 

 and sweetpotatoes have been frozen successfully and directions have been developed 

 by some of the State agricultural experiment stations. 



Whole tomatoes, lettuce, cele'ry, cucumbers, and onions have not been frozen satisfac- 

 torily. 



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