FREEZING 



VEGETABLES 



Freezing vegetables to retain their garden-fresh flavor and 

 textxire for winter use is being done successfully by increas- 

 ing tens of thousands of homemakers each year. Varieties 

 suitable for freezing are indicated by "fr" in the vegetable 

 seed listings of our Garden Annual. Plan yoior garden to in- 

 clude them. 



Select your vegetables as to family likes and dislikes and 

 the number of meals you plan to serve. Each package should 

 contain a "one meal portion" for the whole family. Balance 

 your freezer space accordingly to assure a variety of choices 



AT-A-GLANCE QUICK FREEZING GUIDE 



VEGETABLE 



PREPARATION 



SCALDING TIME 



ASPARAGUS 



Freeze within 2 hrs. after picking. Cut in 6" spears for quart packages or 1" 

 pieces. Wash well. Iron utensils should be avoided. 



3 min. 



BEANS, Green 

 and Wax 



Sort for tenderness, crispness medium size and quality. Wash in cold water, snip 

 off ends. Break into 1" pieces or slice lengthwise. Leave small beans whole. 



2 min. 



BEANS, Lima 



Use green tender easily opened pods. Shell, wash, sort for size and color. Keep 

 picking to freezing time within 2 hrs. 



Young beans 1 1/2 

 to 21/2 min. Ma- 

 ture white 21/2 to 

 3 min. 



BEETS 



Choose tender, medium size, young 2" beets. Top thoroughly, peel. Dice or 1/4" 

 slices. 



21/2 min. 



BROCCOLI 



Select for compactness, dark green color and tenderness. Let stand in salt water 

 hour to kill insects. Wash well, trim off waste, split stalks and heads long 

 way in 1" pieces. 



Small stalks 3 min. 

 Large stalks 4 min. 



CARROTS 



Coreless, medium length carrots are best. Top, wash, scrape. Dice or V4" slices, 

 leave small ones whole. 



3 min. 



CAULIFLOWER 



Use smooth, firm heads. Trim off waste. Break into 1" pieces. 



3 min. 



EGG PLANT 



Wash, peel, slice Vb" thick. Prepare one scalding at a time to avoid discoloring. 

 Cool in 3 teaspoons citric acid powder crystals to one quart of cold water. 

 After blanching use freezer paper between slices. 



4 min. 



PEAS 



Select tender firm pods. Avoid using immature, wrinkled and bleached pods. 

 Wash, shell, sort for quality, removing large starchy peas. Wash. Keep picking 

 to freezing time within two hours. 



45 to 60 sec. 



SQUASH, Winter 



Use firm flesh squash, acorn, green hubbard or other hard rind variety. Cut, 

 remove seeds. Bake or steam until done. Scoop from shell. Mash. Set pan in ice 

 water to cool quickly. Do not season. 



None 



SQUASH, Summer 



Best type is young with small seeds, tender skin. Cut into table use sized cubes 

 after washing well. Cook as though for table use without seasoning and 

 minimum of water. Set pan in ice water. Freeze quickly. 



None 



SWEET CORN 

 on Cob 



Select as though for immediate table use eliminating flavorless immature and 

 over mature tough kerneled ears. Remove silk and husk, trim waste. Use 6 ears 

 per quart in scalding. Set rack in ice water. Drain corn completely. Wrap 

 individually, seal ends of wrapper. Freeze promptly. 



Scald according to 



ear diameter 

 11/2" ear — 7 min. 



2" ear — 9 min. 



Bigger — 11 min. 



SWEET CORN 

 Cut Kernels 



After scalding, slice corn from cob. Rinse well in cold water to remove inedible 

 cob hulls. Drain quickly and thoroughly. Freeze promptly. 



See above 



TURNIPS 



Medium size, tender, perfect, non-pithy turnips are best. Top, wash well and 

 peel. Wash and dice in 1/2" cubes. 



21/2 min. 



SCALDING and COOLING 



Because the scalding period is so 

 short it is best to handle only 

 one pound at a time. Use one 

 gallon of water per pound. Scald- 

 ing time counts the second you 

 have immersed your collander, 

 wire basket, or cheesecloth in 

 the boiling water. If the steam 

 method is used, increase scald- 

 ing time one-half. 



Cool in a pan of iced or very 

 cold water for the same time as 

 the scalding period and drain 

 well. 



HINTS ON VEGETABLE FREEZING 



1. Rapid handling of your pack from 

 your garden to package, prompt 

 freezing and storing at a constant 

 zero temperature will give your fam- 

 ily some wonderful garden-fresh 

 treats during the winter-months 

 ahead. 



2. Select and freeze only those veg- 

 etables that are high in quality. 

 Freezing does not improve quality, it 

 protects original appearance and 

 flavor. 



3. Process your vegetables as soon as 

 possible after early morning picking, 



that's the way "professionals" do it. 

 Select and pick your vegetables for 



packing when they are ready for 

 immediate table use. 



4. Prepare your vegetables just as 

 though they were to be cooked and 

 served, removing all excessive and 

 waste material, slicing or cubing as 

 desired. Wash thoroughly in cold 

 running water. 



5. Date your packages at time of 

 sealing and use those foods stored 

 longest, first. Keeping an "inventory" 

 of your frozen food, its location in 

 the freezer and the date of freezing 

 is an invaluable reminder and labor 

 saver. 



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