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.

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