| Vegetables |

BLANCHING (pre-cooking)

All vegetables must be blanched before freezing since they contain chemi-
cal substances called enzymes which if not controlled by blanching will cause
undesirable changes in the flavor, color and texture of the vegetables when
frozen. Although some loss in food value occurs in blanching, the frozen
vegetable, when cooked, should compare favorably with the cooked fresh
vegetable.

For blanching use two kettles of vigorously boiling water—at least two
gallons in each. Place the vegetables in a wire basket, colander or cheese-
cloth bag and immerse in first kettle of boiling water for 30 seconds. Im-
mediately transfer to second kettle. Start counting time of blanching when
water in second kettle returns to boil after vegetable is added. (See pages 10
and 11 for individual blanching times.) Time the blanching of all vegetables
accurately because under-blanching or over-blanching by a minute or two may
make quite a difference in the frozen product.

Do not blanch too much at a time—about one pound is best.

Chill vegetable immediately after blanching by placing under cold running
water or by plunging into cold water, preferably ice water. As soon as vege-
table is cooled, drain thoroughly.

PACKING

Although vegetables may be packed either dry or in brine the dry pack is
generally recommended, as in this bulletin, because it is the more practical
method. After blanching, simply pack well-drained, chilled vegetables in
freezer containers. (See Packaging, page 5.)

NOTE: To remove insects that may be present in Broccoli, Brussels
Sprouts or Cauliflower, before blanching immerse prepared vegetable
for 4 hour in brine made from about 1 tablespoon salt in 1 quart
(5 cups) water. Rinse thoroughly.

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