FREEZING | 

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 
How), Line, [Wier 
Freezing vegetables to retain their garden-fresh flavor and 
texture 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 your garden to in- 
AT-A-GLANCE QUICK FREEZING GUIDE 



VEGETABLE 
ASPARAGUS 
BEANS, Green 
and Wax 
BEANS, Lima 
BEETS 
BROCCOLI 
CARROTS 

CAULIFLOWER 
PREPARATION 

Freeze within 2 hrs. after picking. Cut in 6’' spears for quart packages or 1” 
pieces. Wash well. Iron utensils should be avoided. 

SCALDING TIME 
Semin. 

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. 
Pe seobha\. 

Use green tender easily opened pods. Shell, wash, sort for size and color. Keep 
picking to freezing time within 2 hrs. 


ieee tender, medium size, young 2" beets. Top thoroughly, peel. Dice or VY" 
slices. 

Select for compactness, dark green color and tenderness, Let stand in salt water 
Y2 hour to kill insects. Wash well, trim off waste, split stalks and heads long 
way in 1” pieces. 

Coreless, medium length carrots are best. Top, wash, scrape. Dice or 14" slices, 
leave small ones whole. 


EGG PLANT 
PEAS 

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



Wash, peel, slice 1" 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. 



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. 

SQUASH, Winter 
SQUASH, Summer 
SWEET CORN 
on Cob 
SWEET CORN 
Cut Kernels 
TURNIPS 
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, 
or cheesecloth in 
the boiling water. If the steam 
method is used, increase scald- 
ing time one-half. 
wire basket, 
Cool in a pan of iced or very 
cold water for the same time as 
the scalding period and drain 
well. 



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. 


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. 
Young beans 112 
to 2/2 min. Ma- 
ture white 2\4 to 
3 min. 
2Y2 min. 

Small stalks 3 min. 
Large stalks 4 min. 

3 min. 
45 to 60 sec. 
None 
None 

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 
14" ear—7 min. 
2"' ear—9 min. 
Bigger—11 min. 

After scalding, slice corn from cob. Rinse well in cold water to remove inedible 
cob hulls. Drain quickly and thoroughly, Freeze promptly. 

See above 

Medium size, tender, perfect, non-pithy turnips are best. Top, wash well and 
peel. Wash and dice in 4%" cubes. 
freezing and storing at a constant 
2. Select and freeze only those veg- 
etables that are high in quality. 
Freezing does not improve quality, it 
protects original appearance and 
flavor. 
running water. 
Select and pick your vegetables for saver. 
HINTS ON VEGETABLE FREEZING 
1. Rapid handling of your pack from packing when they are ready for 
your garden to package, prompt immediate table use. 

2 min. 
zero temperature will give your fam- 4, Prepare your vegetables just as 
ily some wonderful garden-fresh though they were to be cooked and 
treats during the winter-months served, removing all excessive and 
ahead. waste material, slicing or cubing as 
desired. Wash thoroughly in cold 
5. Date your packages at time of 
sealing and use those foods stored 
longest, first. Keeping an ‘‘inventory” 
3. Process your vegetables as soon as of your frozen food, 
possible after early morning picking, the freezer and the date of freezing 
that’s the way ‘‘professionals”’ do it. is an invaluable reminder and labor 
its location in 
ALL 
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