| Vegetables |

BLANCHING (pre-cooking)

All vegetables must be blanched before freezing since they contain chemical
substances called enzymes which if not controlled by blanching will cause unde-
sirable 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 a large kettle with a cover. Use 4 quarts (20 cups) of
water to about 1 pound of vegetable; 8 quarts for leafy vegetables.

Place the vegetable in a wire basket or tie loosely in a cheesecloth bag leaving
a length of string attached for ease in handling. Lower into the vigorously boiling
water, place cover on kettle and immediately start counting the blanching time.
Keep heat on high so that water will quickly return to the boil. Follow exactly
the blanching time given for each vegetable on pages 10 and 11, because under-
blanching or over-blanching by a minute or two will make quite a difference in the
quality of the vegetable. As soon as water returns to a vigorous boil, remove cover
and move basket up and down several times or, using a wooden spoon, force bag
down in water to ensure uniform blanching.

Chill vegetable immediately after blanching by placing in cold, running water.
If running water is not available, use ice to keep water cold. As soon as vegetable
is cold, drain thoroughly before packing. Do not allow the vegetable to remain
in the cooling water any longer than necessary.

PACKING

After blanching, pack the chilled, well-drained vegetables in freezer con-
tainers. (See Packaging, page 5.) Label each package or container, indicating
the kind of vegetable and date of packing. Place filled containers in freezer as
soon as possible after packing. Do not allow to stand at room temperature.

Note: To remove insects that may be present in broccoli, Brussels sprouts
or cauliflower, before blanching immerse prepared vegetable for 15 minutes
in brine made from about 1 tablespoon salt in 1 quart (5 cups) water.
Rinse thoroughly.