Table 1

VEGETABLES: How to Prepare for Freezer Storage

First carefully wash the vegetable and
discard all material not up to standard,
then follow directions given below		Blanching
Quantity
of
vegetable		Amount of
boiling
water		Time in
water
Asparagus
    Discard tough stalks. Cut tips either
    into lengths to fit the cartons or into
    pieces I inch long and then blanch
 1 lb. 6 qt. 3 min.
Beet greens
    Use tender young leaves. Wash
    thoroughly and blanch
 1 lb. 6 qt. 2 min.
Beets
    Use tender beets not more than 2 inches
    in diameter. After blanching (actually
    cooking in this instance) cool, remove
    skins and slice or dice
1 lb. 3 qt. 25-30 min.
Broccoli
    Use heads and tender portions of stalks.
    Cut through stalks so that pieces of
    heads are not more than I inch across,
    and then blanch
1 lb. 5 qt. 3-4 min.
Brussels sprouts
    Select fairly small solid sprouts of
    good quality. Halve larger ones before
    blanching
1 lb. 5 qt. 4 min.
Cauliflower
    Divide flowerlets into pieces about 1
    inch long and 3/4 to 1 inch in diameter,
    and then blanch
1 lb. 6 qt. 4 min.
Corn
    Use sweet corn in the milk stage.
    Re move husk and silks. Cut corn from
    cob after blanching
8 medium ears 5 qt. 4 min.
Dandelion greens
    Use only tender young leaves. Wash
    thoroughly, then blanch
1 lb. 8 qt. 3 min.
Lima beans
    Hull green lima beans of even maturity,
    then blanch
1 lb. 4 qt. 3 min.
Mushrooms
    Use tender button or medium-size
    mushrooms. Wash in 2% salt solution
    (1 ½ level tablespoons of salt to 1 qt.
    water). Cut off ends of stems. Brown
    lightly in butter 3 to 5 min. or blanch
    button size 3 min., medium size 5 min.
1 lb. 4 qt. 3-5 min.
Peas
    Hull sweet, tender peas, then blanch.
1 lb. 4 qt. 1 ½ min.
Rhubarb
    Use tender stalks, cut into 3/4 inch
    pieces, and blanch
1 lb. 2 1/2 qt. 1 1/2 min.
Snap beans
    Choose young tender stringless beans.
    Remove ends, cut into 1-inch pieces
    or lengthwise strips, and blanch
1 lb. 4 qt. 3 min.
Soybeans
    Use green soybeans of edible variety.
    Blanch in pods, then cool and hull
1 lb. 2 qt. 5 min.
Spinach
    Select tender green leaves and stalks.
    Wash thoroughly and blanch
 1 lb. 5 qt. 1-2 min.
Squash, summer
    Choose young tender squash. Slice and
    cut into pieces, then blanch (or cook as
    for serving, put through sieve, cool,
    and package for freezing)
1 lb. 5 qt. 4 min.
Squash, winter
    Halve, remove pits, peel, and cube.
    Steam or boil until tender. Put through
    sieve, cool, and package for freezing...
      .
x x x x x x
Swiss chard
    Use tender young leaves. Wash
    thoroughly and blanch
1 lb. 4 qt. 2 min.
Tomato juice
    Wash tomatoes, quarter, and simmer
    for 10 minutes. Strain off juice and add
    ½ teaspoon salt for each pint
x x x x x x