VEGETABLES FOR FREEZING 



VEGETABLE 



HOW TO PREPARE 



TIME TO SCALD 



Asparagus 



Wash well and cut into desired lengths. Sort into 3 groups, 



2 



to 4 minutes in boiling water, 





according to thickness of stalk. Scald, chill, and pack. 





according to size of stalk. 



Beans, lima 



Shell, wash, and sort according to size. Scald and chill. Then 



2 



to 3 minutes in boiling water, 





sort out any beans that have turned white,- these may be 





according to size. 





cooked or canned. Pack. 







Beans, snap 



Wash well, cut off stem and tips. Leave whole, slice, or cut into 

 pieces. Scald, chill, and pack. 



2 



to 3 minutes in boiling water. 



Broccoli 



Cut off large leaves and tough stalks. Wash well and soak, 



5 



minutes in steam, or 4 minutes 





heads down in salted water (4 teaspoons salt to 1 gallon cold 





in boiling water. 



water), for about 1/2 hour. Split lengthwise so heads are not 

 more than 1 1/2 inches across. Scald, chill, and pack. 



Cauliflower ' Select white, compact heads. Break flowerlets into pieces about 



1 inch across. Wash, scald, chill, and pack. 



3 minutes in boiling water. 



Corn, on cob Husk, remove silk and trim off bad spots. Wash. Scald, chill, 



and pack. 



Corn, whole-grain. Husk, remove silk, and trim off bad spots. Wash and sort ac- 

 cording to thickness of ear. Scald, then chill. Cut kernels off 

 cob. Pack. 



Greens 



Wash well, remove imperfect leaves and large, tough stems. 

 Scald, chill, and pack. 



7 minutes in boiling water for 

 slender ears; 9 minutes for me- 

 dium; 1 1 minutes for large, 

 thick ears. 



5 to 7 minutes in boiling water. 



1 to 2 minutes in boiling water. 



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