FREEZE ONLY VEGETABLES 
FRESH PICKED FROM GARDEN 
Vegetables to be stored in home freez- 
ing units or lockers should be frozen, 
just as they should be cooked, as soon 
as possible after harvesting. This is the 
recommendation made by state experi- 
ment stations which have tested loss of 
flavor, tenderness and vitamin content 
in vegetables after the harvest. 
“Prompt handling of garden products 
from harvesting to freezing is of the 
utmost importance, says extension bul- 
letin 244 from the University of Minne- 
sota. ‘For example, holding freshly 
picked peas in a warm room for 3 to 4 
hours will materially toughen the skins. 
Losses of Vitamin C are greatest during 
this period.’ 
One- to two-thirds of their original Vita- 
min C value, the bulletin says, may be 
lost by vegetables in 24 hours at room 
temperature. If necessary to hold over- 
night, they should be placed in a refrig- 
erator or covered with crushed ice. 
Never try to hold them after shelling, 
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slicing or scalding. 
The findings concerning the loss of 
nutrition are of importance to house- 
wives who harvest or purchase vege- 
tables for the table. Peas are an 
outstanding example of the loss of flavor 
due to delay in cooking or processing. 
Tests by the state experiment station at 
Geneva, N. Y., showed also that Vita- 
min C dropped as peas grew older. 
In lots harvested at different stages of 
maturity over a 10 day period, the 
oldest lots contained 36 per cent less 
Vitafhin C than the youngest. They also 
lost tenderness, as indicated by a ten- 
derometer reading of 80 for the 
youngest, and 140 for the oldest. 
Tenderometer is a new device to 
measure toughness. 
Peas are sweeter at dawn, according 
to the Washington state college, and if 
harvested then should be kept in a cold 
place until cooked, frozen or canned. 
Spinach stored at room temperature lost 
48 per cent of its Vitamin C content in 
24 hours, according to the Oklahoma 
experiment station; and in six days it 
‘lost 91 per cent. Spinach is often six 
days on the way from field to the table. 
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Garden-fresh for freezing means not more than 
two hours after harvesting. 
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Varieties of vegetables recommended 
for freezing are, in general, the home § 
garden kinds which excel in tenderness 
and flavor, without regard to their 9} 
shipping qualities. 

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Use small, tender beets, the young | 
tender leaves of all greens, 
harvested late in the fall and mature 
but not woody. Grade lima beans and 
peas by floating in cold brine and dis- 
carding all that sink to the bottom, 
which will be overmature. Pick corn |) 
slightly more mature than for table use. 
Whole tomatoes do not freeze well. 
carrots | 
