GE CA10 Use And Care Manual page 7

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Preparation for freezing
VEGETABLE PREPARATION BLANCHING PACKAGING
Boiling
Steam
Water
1. Clnly
vegetablesat their peak of
maturity should be chosenfor freez-
ing. Somevarieties of vegetables
are better adaptedfor freezingthan
others. For complete information,
contact your County Extension
Service,
ASPARAGUS Wash in cold water, Small stalks Chill immediately. Drain.
remove tough part of stalk, 2 mini 3 min$ Pack whole stalks parallel
sort according to size of with heads in alternate
stalk. Cut spears to fit con- fvfedium stalks directions, leaving no
tainers, or cut in 2-inch 3 min. 4 rein? head space. Seal.
lengths. Scald according
to size of stalk.
BEANS
Cut snap beans in 1 or
3 rein? 4?4 min.
Green 2-inch pieces. Leave
Chill and drain, Pack in
freezer carton leaving
"'French" beans whole or %-inch head space.
slice.
2. Sort, clean and washvegetables
in cold water.Keep those of the same
size all together. Largepiecestake
longer blanching.
BEANS Wash and sort pods in cold Small Cool promptly in cold
Lima
water. Scald, cool in ice 1 rein? 4 min. water. Drain. Pack in
water and sqeeze beans Medium to large cartons, bags or boxes,
out of pods. 2 to 3 4 to 5 leaving %-inch head
min. min. space. Seal.
3. Workwith small amounts,about
one pound,that can be packagedin
a short time.
4. Blanch all vegetablesexcept
tomatoes,green peppersand herbs
before packaging.Properblanching
stopsthe ripening processso vege-
tables are held at their peakof
freshness.
BROCCOLI Select tender uniform 3 min. 5 rein? Chill immediately. Drain.
heads of dark green color. Package in cartons in
Let stand %-hour in salted alternate directions,
water (4 teas~oonfuls salt leaving no head space.
in 1 gallon water) to re- Seal.
move insects. Wash and
remove woody stems.
Split lengthwise into
pieces so buds are not
more than 1Yzinches
across. Scald.
BRUSSELS Clean and cut sprouts 4 rein? 5Y2 min.
SPROUTS
Chill and drain. Pack in
from main stem, sort ac- freezer containers, leav-
cording to size and scald. ing no head space.
Boiling-water method
(a) Select largeutensilof 4-or 5-quart
capacity and fill with one gallon of
water for each pound of vegetables
to be blanchedat one time. Usetwo
allons for each pound of leafy vege-
ables. Bring water to boiling.
(b) Blanch one pound of vegetables
at a time. Placevegetables in a wire
basketor colander.Immersein boiling
water and cover. Count time imme-
diately after boiling begins(seechartat
right). For high altitudes,add 1 minute
to blanching and chilling times.
CARROTS Clean, wash and peel. 3 rein? 4?4 min. Chill, drain and pack into
Leave small carrots whole.
Cut others into slices
containers, leaving %-inch
head space.
or cubes.
CAULIFLOWER
Trim and wash. Break into
3 rein?" 4V2 min. Chill immediately. Drain.
flowerets 1 inch wide and Package compactly, leav-
about 1% to 2 inches long.
Soak
in salted water for
ing no head space. Seal.
30 minutes. Drain.
CORN on COB Select young corn with Small ears Chill twice as tong as you
thin, sweet milk. i-tusk and 7 min$ 9 min. scald. Wrap several ears
remove silk. Wash ears Medium ears together in freezer paper.
carefully. Sort according
9 rein? 10 min. Place in polyethylene
to size.
Large ears bag. Seal.
11 min~ 12 min.
(c) Chill vegetables quickly the same
lengthof timeasfor blanchingby piung-
ing them into ice water. or under cold
running water, Removefrom water
and drain on towels. CORN Scald corn on cob and 5 to 6 6 min. Package Leave !&inch
Whole Kernel chill. Cut off whole kernels. rein? head space.
Steam method
GREENS Beet greens, collards,
kale, mustard greens,
spinach, Swiss chard,
turnip greens. Wash and
lift out of water to drain.
Remove tough stems and
imperfect leaves. Cut in
pieces, if desired, Scald.
Beet greens, kale, Chill in cold water and
chard, mustard and drain thoroughly be-
turnip greens tween absorbent towels,
2 min."
Pack in freezer cartons or
Collards bags and seal.
3 min.
Spinach
1Y;to 2 rein!'
Use pressure cookec vegetable
blancher, or other large utensil.
(a) Fill
utensil with 2 inches of water,
Bring to boiling point.
(b) place Vegetablesin a wire basket
or rack
above
the boiling water. Cover
and begin timing immediately (refer to
chart at right for steamingtimes).Keep
heat on HIGH while vegetables are
steaming. If using a pressure cooker,
the petcock should be left open.
PEAS Shell and discard over- 2 min$' 2 min. Chill and drain. Package
mature peas. compactly, leaving !&inch
head space.
POTATOES
Peel and slice lengthwise Cool to room temperature.
French Fried for frying. Fry in deep fat Package in freezer bags or
heated to 360°F for 4 cartons and seal. To serve,
minutes until tender, but thaw and cook in 375°F
not browned, Drain well. fat until brown. Or cook,
unthawed, in 500° F oven.
(c) Chill vegetables quickly the same
length of time as for steamingby plung-
ing them into ice water, or under cold
running water. Remove from water
IPOTATOES Select smooth new pota- 3 to 5
White
Chill, drain, package in
toes directly from garden.
min. cartons, bags or boxes.
Wash, peel or scrape, and Leave Y2-inch head space.
scald. Seal.
nd
drain on towels,
'OTATOES Wash. Cook until almost Pack in freezer containers,
Sweet tender and cool. Peel: cut allowing Yz-inch head
in halves, slice or mash.
space. Seal.
.—.
..
Packagevegetablesin moisture/vapor-
pt"oofcontainers. Leave %-inchhead
space in package (1!&inch for glass
containers). Freeze quickly.
< .
;C?UASH Select tender squash with 3 rein? 4% min. Chill immediately, drain
soft rind. Cut in h-inch and package. Leave
slices.
Y?-inch head space. Seat,
"Preferred method **Use 4 teaspoons sa/t to a ga//on
7
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