| Vegetables

hi Method of one’

. Blanching et rs) ime

Vegetable Preparation Time Packing Before

Serving

Corn Select corn as for whole- | Large— Chill quickly, | 3 to 5 mins.

(on cob) | kernel corn. After husking, | 11 mins. drain. Pack
trim cobs to even lengths to | Medium— | dry.
fit containers. Blanch. 9 mins.
Small—
7 mins.

Peas Select young, tender peas. | 2 mins. Chill quickly, | 3 to 5 mins.
Blanch. drain, Pack

dry.

Peppers Select firm, crisp well-fleshed | None Pack dry. Use raw in
peppers. Wash, remove salads or
seeds and stem. Leave sandwiches or
whole or cut in half. stuff and

bake.

Spinach, Select only tender, green | 2 mins. Chill quickly. | 3 to 4 mins.

Chard leaves. Remove all discolored Avoid matting
or bruised leaves and tough of the leaves.
stems. Wash thoroughly in Drain. Pack
cold water to remove sand dry.
and grit. Blanch.

Squash, Select well-matured squash | None Pack dry. For use as

Pumpkin or pumpkin with dry pulp. vegetable—
Cut or break apart, remove reheat.
seeds and pithy portion. Cut For use in
in small pieces and steam, pies — thaw,
boil or bake until tender. then use as
Cool quickly and remove canned or
rind. Mash or sieve. fresh-cooked

pumpkin.

HERBS— | Wash, drain, chop. None Freeze on tray. | Add frozen

Basil, Dill, Pack dry. herbs to

Marjoram, soups, sauces,

Mint, Pars- meat, etc.

ley, Rose- during cook-

mary, Sage, ing.

Tarragon

NOTE: The cooking times given in these tables are approximate and are counted from the
moment the water returns to the boil after the vegetable is added. The exact cooking
time varies to some extent with the variety, maturity and method of preparation,
size of pieces, etc.

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