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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- 
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 
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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, = 
oe Young beans 14 
BEANS, Lima Use green tender easily opened pods. Shell, wash, sort for size and color. Keep to 22 min. Ma- 
picking to freezing time within 2 hrs. ture white 214 to 
min. 
BEETS Choose tender, medium size, young 2” beets. Top thoroughly, peel, Dice or /4"’ 2Y2 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 14" slices, 3 min. 
2 leave small ones whole. 
CAULIFLOWER Use smooth, firm heads. Trim off waste. Break into 1" pieces. 3 min 
EGG PLANT Wash, peel, slice Y3"’ 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 
to freezing time within two hours. ‘ par 
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. 3 
SQUASH, Summer Best type is young with small seeds, tender skin. Cut into table use sized cubes None 
SWEET CORN 
on Cob 
SWEET CORN 
Cut Kernels 

TURNIPS 
after washing well. Cook as though for table use without seasoning and 
minimum of water. Set pan in ice water, Freeze quickly. 

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 
114" 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 14" cubes. 
2Y2 min. 
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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 
flavor. 
original appearance and 
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. 

ALL 
