How to freeze thos fresh Vegtables-save money
Prepare vegetables for freezing just as you would for the table. Wash them thoroughly in cold running water, throw away imperfect and overripe ones. Sort or grade, according to size, so that the contents of each package will be uniform.
Freeze as soon after picking as possible. Ideally, vegetables should go from the garden to the freezer within 2-3 hours; the longer they are allowed to stand, the more food value is lost. If you do not have your own garden, buy early in the day and freeze immediately for top quality and nutritive value.
Blanching helps to preserve vitamins, brightens colors, keeps vegetables from becoming tough. Generally speaking, hot water scalding is preferred because of its ease and speed, however, if your water is high in soluble iron salts, you may want to steam scald some vegetables to prevent discoloration. Scald no more than 1-1 1/2 pounds at a time. Blanching time differs with each vegetable; the correct times are given below. If you live over 4,000 feet above sea level, add 1 minute to times given, to water blanch you In large kettle, bring to boil 1 gallon water for each 1-1 1/2 pounds of vegetable to be placed in kettle. Lower vegetables in wire basket, colander or cheesecloth into water. Cover. Start timing immediately; keep heat on high. Remove from water promptly at end of scalding time. Change water every third or fourth batch.
Freezing
Immediately after blanching, immerse vegetables in iced or cold running water. A general rule of thumb is to chill for the same length of time as the vegetable was scalded. Test by biting through one or two pieces; if not warm to the tongue, vegetables are cool enough to pack. Now it is time to freeze them.
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06-21-2011, 11:45 AM
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