Quick-Freezing Vegetables
Asparagus
Wash, cut, sort into groups according to thickness
of stalk. Blanch, chill, pack.
Blanch 3 - 4 minutes in boiling water, depending
on size.
Beans, green and wax
Wash, stem, slice, cut or leave whole.
Blanch, chill, pack.
Blanch: Cut - 2 minutes in boiling water
Blanch: Whole
- 2 1/2 minutes in boiling water
Beans, Lima
Shell, wash, blanch, chill. Remove white beans,
which may be used for cooking. Pack.
Blanch 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.
Blanch: Sliced - 3 minutes in boiling
water
Blanch: Whole - 4 1/2 minutes in boiling water
Cauliflower
Break heads into florets about 1 inch across.
Wash, blanch, chill, pack.
Blanch 3 - 4 minutes in boiling water.
Corn, on cob
Husk, trim away silk and spots. Wash, blanch,
chill, pack.
Blanch 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.
Greens - beet, chard, kale, mustard, spinach, collards
Wash,
discard bad leaves, tough stems. Blanch, chill, pack
Blanch 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 teaspoon salt to 1 cup cold water.
Blanch 3 minutes in boiling
water.