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Kitchen Charts > Quick-Freezing Vegetables
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Quick-Freezing Vegetables
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Vegetable |
Preparation |
Blanching |
| Asparagus |
Wash, cut, sort into groups according to
thickness of stalk. Blanch, chill, pack. |
3 - 4 minutes in boiling water, depending
on size |
| Beans, green and wax |
Wash, stem, slice, cut or leave whole.
Blanch, chill, pack. |
Cut: 2 minutes in boiling water
Whole: 2 1/2 minutes in boiling water |
| Beans, Lima |
Shell, wash, blanch, chill. Remove white
beans, which may be used for cooking. Pack. |
1 - 2 minutes in boiling water, depending
on size |
| Carrots |
Remove tops, wash, scrape. Slice lengthwise
or crosswise as preferred, or leave small carrots whole. |
Sliced: 3 minutes in boiling water
Whole: 4 1/2 minutes in boiling water |
| Cauliflower |
Break heads into florets about 1 inch
across. Wash, blanch, chill, pack. |
3 - 4 minutes in boiling water |
| Corn, on cob |
Husk, trim away silk and spots. Wash,
blanch, chill, pack. |
7 minutes in boiling water for slender
ears, 9 for medium, 11 for large |
| Corn, kernels |
Same as corn on cob. After chilling, cut
off kernels and pack. |
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| Greens - beet, chard, kale, mustard,
spinach, collards |
Wash, discard bad leaves, tough stems.
Blanch, chill, pack. |
2 minutes in boiling water |
| Peas |
Shell, sort, blanch, chill, pack. |
1 - 2 minutes in boiling water, depending
on size |
| Peppers - green |
Wash, cut away seeds, slice. Blanch, pack
in brine of 1 tsp. salt to 1 C. cold water. |
3 minutes in boiling water |
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