

VEGETABLES 

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 


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- 
a tp Ai ——— 


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” 3 min, 
pieces. Wash well. Iron utensils should be avoided. 
BEANS, Green Sort for tenderness, crispness medium size and quality. Wash in cold water, snip 2 min. 
and Wax off ends. Break into 1‘’ pieces or slice lengthwise. Leave small beans whole. 
Young beans 1/2 
BEANS, Lima Use green tender easily opened pods. Shell, wash, sort for size and color. Keep to 2y min. Ma- 
picking to freezing time within 2 hrs. ture ae 21% to 
min. 
BEETS Choose tender, medium size, young 2” beets. Top thoroughly, peel, Dice or 14” 22 min. 
slices. 
BROCCOLI Select for compactness, dark green color and tenderness, Let stand in salt water Small stalks 3 min, 
Y2 hour to kill insects. Wash well, trim off waste, split stalks and heads long Large stalks 4 min. 
way in 1” pieces. 
CARROTS Coreless, medium length carrots are best. Top, wash, scrape, Dice or \%4"' slices, 3 min, 
a leave small ones whole. 
CAULIFLOWER Use smooth, firm heads. Trim off waste, Break into 1’ pieces, 3 min, 
EGG PLANT Wash, peel, slice ¥3"’ thick. Prepare one scalding at a time to avoid discoloring. 4 min, 
Cool in 3 teaspoons citric acid powder crystals to one quart of cold water. 
After blanching use freezer paper between slices. 
PEAS Select tender firm pods. Avoid using immature, wrinkled and bleached pods. 45 to 60 sec. 
Wash, shell, sort for quality, removing large starchy peas. Wash. Keep picking 
z to freezing time within two hours. 
SQUASH, Winter Use firm flesh squash, acorn, green hubbard or other hard rind variety, Cut, None 
remove seeds. Bake or steam until done. Scoop from shell, Mash. Set pan in ice 
water to cool quickly. Do not season. 
SQUASH, Summer Best type is young with small seeds, tender skin. Cut into table use sized cubes None 
after washing well. Cook as though for table use without seasoning and 
minimum of water, Set pan in ice water. Freeze quickly. 

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. 

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. 
Scald according to 
ear diameter 
144" ear—7 min. 
2" ear—9J min. 
Bigger—11 min. 
See above 

TURNIPS 
THE HANDY WAY TO BUY 
Medium size, tender, perfect, non-pithy turnips are best. Top, wash well and 
peel. Wash and dice in ¥%"' cubes. 
PEAT MOSS 
2Y2 min. 
24 
It is no longer necessary to struggle 
with the weight of a full bail of peat 
moss or have to provide it with stor- 
age space in your crowded garage for 
just occasional use, 
Lilly’s Peat Moss is packed in con- 
venient, handy-sized sacks just right 
for mulching and soil-conditioning jobs 
around the garden. Only the best, 
selected, dry peat moss is used. 
Lilly’s Peat Moss is ground fine 
especially for garden use, 
3/4 CU. FT.BAG... 65¢ 
LILLY'S Peat Moss 

