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Vegetable Freezing Methods Recipe

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This recipe for Vegetable Freezing Methods is from The Purple Folder Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Selection: Choose fresh, tender vegetables. The fresher the better.

Preparation: Wash thoroughly in cold water. Peel trim and cut into pieces according to the directions for each vegetable.

Blanching: This inactivates the enzymes and prevents loss of flavor and color during storage. Methods:
1. Boiling water - cover and time immediately
2. Steaming - Place in rack 1-2 " above water
3. Microwave - uneven heating may occur

Altitude adjustment = Allow 1 minute longer at 5,000 or more feet above sea level.

Packaging: Allow 1/2" headspace in rigid containers for expansion.
Directions:
Directions:
Asparagus - Small stalks = 2 mins, Med stalks = 3 mins, Large stalks = 4 mins

Beans = 3 mins

Beets = Cook 25-30 mins

Broccoli = 3-5 mins

Brussel Sprouts = Small heads = 3 mins, Med heads = 4 mins, large heads = 5 mins

Carrots = small, whole = 5 mins, diced/sliced = 2 mins, lengthwise strips = 2 mins

Cauliflower - 3 mins with 4 tsp salt in gallon water

Corn (cob)- Small = 7 mins, Med = 9 mins, Large = 11 mins

Corn (kernel) = 4 mins (heat on ears then cut off)

Mushrooms = whole = 5 mins, buttons/quarters - 3 1/2 mins, slices = 3 mins

Peas = 1 1/2 mins

Peppers, Hot = Don't need to blanch

Peppers, Sweet = halves = 3 mins, slices = 2 mins

Spinach = 2 mins

Squash (summer) = 3 mins

 

 

 

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