How To Prepare Vegetables For Freezing 
1. Use only finest vegetables obtainable. 
2. Prepare and freeze vegetables as 
quickly as possible to preserve vita- 
mins and flavor. 
3. Scald vegetables by placing in colan- 
der or similar container. Immerse in 
boiling water. Use small quantities so 
water will boil within 2 minute after 
vegetables are added. Count only the 
time that the water is boiling. 
4. Drain at once. Cool by immersing im- 
mediately in cold water (ice water is 
best). When vegetables are thoroughly 
cooled, remove and drain. 
5. Pack in suitable containers. Allow I to 
114 inches space for expansion in 
freezing. 
6. Place in quick-freeze immediately after 
packing. 
Asparagus. Wash and cut into desired 
lengths, blanch 2 to 3 minutes. 
Green Lima Beans. Shell and scald 1 to 
144 minutes. 
Green Beans. Wash, stem and _ string. 
Scald whole beans 5 to 6 min., cut beans 
2 to 3 min., French cut beans, 1 to 2 min. 
Brussels Sprouts. Soak in a salt brine or 
CARROT 
CULTURE. Plant Carrot seed 
from the time the soil can be work- 
ed in the spring till July, in 1- or 
2-ft. rows for hand cultivation or 
in 30-inch rows where a machine 
tool is used. Use 1 ounce of seed 
to 100 feet of row, 3 to 4 pounds to 
the acre, covering one-half inch 
deep and later thin to a 4-inch 
stand. To cultivate the rows at an 
early date, sow Cabbage or Kohl- 
Rabi seed, which germinates quick- 
ly, with Carrot seed, which germ- 
inates slowly. Do not overlook the 
value of this crop as a stock food. 
Number of days from planting to 
roots of bunching size. 
CHANTENAY, RED CORED (70 
Days) — An outstanding favorite. 
Rich, deep, reddish-orange color 
extends clear to the center. Root 
tapers to a blunt end. 
DANVERS (73 Days) — Highly 
productive. Adapts to all classes 
of soil. Tops of medium siZe, 
coarsely divided. The smooth and 
handsome roots are deep orange, 
of medium length, tapering uni- 
formly to a blunt point; flesh 
sweet, crisp, tender and of a deep 
orange color. 
IMPERATOR (77 Days) — Tops 
medium but strong enough for 
good bunching. Roots 7 to 8 inches 
long, have sloping shoulders, are 
smooth, deep rich orange; tapered 
to a semi-blunt end. Flesh rich 
orange color, extending to center 
of root with indistinct core; fine 
grained, tender and of fine quality. 
An excellent variety for market 
garden and shipping. 
NANTES HALF LONG OR 
CORELESS (70 Days) — Tops of 
medium size, roots’ cylindrical, 
smooth, bright orange; flesh or- 
ange, becoming yellow in center 
but with no distinct core. Excel- 
lent for the market or home gar- 
den. 
Page 10 
cold water 15 minutes. Scald 3 to 4 min- 
utes. 
Cauliflower. Break into flowerets, soak 5 
minutes in brine. Scald 2 to 3 minutes in 
brine. 
Carrots. Wash and dice or slice; scald 2 
to 3 minutes. Small ones may be left 
whole; scald 3 to 5 minutes. 
Corn on the Cob. Husk, trim and wash. 
Scald, a few ears at a time, for 1 to 2 
minutes. Chill well in ice.water, drain 
and wrap each ear in parchment paper or 
locker paper. THAW before cooking. 
Whole Kernel Corn. Husk, trim and wask. 
Scald on the cob 2 to 3 minutes. Cut from 
the cob, pack dry and seal tightly. 
Peas. Shell and immediately scald for 1 to 
1% minutes. 
Spinach. Blanch 1 to 2 minutes, a small 
quantity at a time. Avoid cooking. Stir 
gently while in the boiling water to pre- 
vent cohesion. 
Zucchini. Use young tender squash. Wash, 
remove blossom ends, slice 1 inch thick, 
scald 114 to 2 minutes. 
NOTE: In each case scalding is to be fol- 
lowed by draining, chilling, packing and 
quick freezing. 
CAULIFLOWER 
CULTURE. For very early Cauli- 
flower sow in hotbed in January or 
February; transplant to flats cr 
cold frames and set out as soon as 
the ground is warm in the spring, 
setting 2 to 2% feet apart each way. 
One ounce grows 2,500 plants and 
four to six ounces plant an acre. 
Cauliflower cannot be expected to 
mature satisfactorily in hot, dry 
weather so must have plenty of 
water especially when the plants 
are heading. When the head ap- 
pears, tie the outer leaves over the 
head or pin these leaves with wood 
Pins or beef skewers so the leaves 
will shade and blanch the head and 
then cut the head before it starts 
to branch. Remember that all the 
enemies of Cabbage emphaticaily 
attack Cauliflower and are to be 
combated in a like manner. For 
early fall and late Cauliflower, 
plant in open ground in April, 
transplanting in June, giving same 
cultivation you would Cabbage. 
Number of days shown is time re- 
quired from setting plants to ma- 
ture heads. 
EARLY SNOWBALL (55 Days)— 
Plants dwarf, with short pale 
green leaves. Heads medium, 
firm, compact, solid, pure white, 
and of finest quality. 
SUPER-SNOWBALL (56 Days)— 
Starts heading early and uniform- 
ly. Heads medium large, compact, 
very white. 
CORN 
See Special Section 
Pages 4 and 5 
SE eee Se ee ene eas 
Notes On Canning 
Use only clean, fresh fruits and vege- 
tables. When packing your jars or tins 
do not crowd or waste space. Two meth- 
ods of processing most often used are: 
WATER BATH CANNER: Keep jars 14 inch 
from bottem by means of a wire rack ora 
piece of wood. Lower jars slowly _ into 
water, which should be steaming. Count 
only the time water is boiling. Keep it 
boiling evenly throughout processing. Re- 
move jars at exact time shown in your 
chart. Seal. 
PRESSURE COOKERS: Process all non-acid 
vegetables in a steam pressure cooker, 
Place jars on rack in cooker with 1 to 2 
inches of water. Be sure to leave enough 
space between jars to allow circulation of 
steam. Fasten lid securely. Close petcock 
only after steam has escaped steadily for 
5 to 7 minutes. Keep pressure constant. 
Remove from heat at end of processing 
time. Let stand until gauge is at zero. 
Open petcock slowly, tilt lid away from 
your face. Spread a heavy cloth over 
cooker, catch handles of rack through 
cloth and lift out. Seal jars according to 
directions. 
CELERY 
GOLDEN SELF-BLANCHING, 
ORIGINAL STRAIN, SELECTED 
(120 Days) — The original strain 
has a greenish tinted outer leaf 
and a yellow inner leaf, leaves are 
medium heavy with a fairly strong 
rib; grows 15 to 16 inches tall and 
is fairly compact in growth. Stalk 
is medium large, solid, very crisp, 
without fiber, and blanches to a 
medium deep yellow. It is most 
excellent for early market and 
shipping. Has a very fine flavor. 
WHITE PLUME SELF-BLANCH- 
ING (110 Days) This is the 
earliest and most easily blanched. 
The plants grow rapidly and 
blanch easily during the summer 
months. Later in the fall the cen- 
tral stalks and leaves are of pure 
snowy whiteness even without 
earthing up. 
CHICORY 
WITLOOF OR FRENCH ENDIVE 
(140 Days) — Grown for use in 
salads. Blanched head resembles 
Cos Lettuce in appearance. The 
seed planted in the late spring 
gives parsnip-like roots by late 
autumn. The roots are then plac- 
ed in earth where there is some 
heat, as in the greenhouse, boiler 
room, or a warm cellar. The root 
then throws out the blanched salad 
head. 
COLLARDS 
TRUE GEORGIA OR SOUTHERN 
(80 Days) — Plant 2 to 3 feet 
high, forming a cluster of tender, 
undulated leaves at the top of its 
rather long stem; used as “‘greens” 
in the south and west. 
