GE CA10 Use And Care Manual page 7
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- Use and care manual (16 pages) ,
- Use and care manual (16 pages) ,
- Use and care manual (16 pages)
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vegettibki%
Preparation for freezing
1.Only vegetablesat
their ~eak of
matur~W
s~ould be chosenfor freez-
ing. Some varietiesof vegetables
are better adaptedfor freezingthan
others. For complete information,
contactyour County Extension
Service.
2. Sort, clean and washvegetables
in cold water. Keep those of the same
size all together. Large piecestake
longer blanching.
3. Workwith small amounts,about
one pound, that can be packaged
in
a short time.
4. Blanch all vegetables except
tomatoes, green peppers and herbs
before packaging. Proper blanching
stopsthe ripening
processso vege-
tables are held at their peakof
freshness.
Boiling-water
method
(a) Se!ect
largeutensil of
4-or 5-quart
capacdyand fill with one gallon of
water
for each pound of vegetables
to be blanched at one time.
Usetwo
gallons for each pound of leafy vege-
tables, Bring water to boiling.
(b)
Blanch one pound of vegetables
at a time. Placevegetables in a
wire
basket or colander. Immerse
in boiling
water and cove:. Count time imme-
diatelyafter boiling begins (see chart at
right).
For high altitudes, add1 minute
to blanching and chilling times.
(c) Chill vegetables quickly the same
lengthof time as
for blanching by plung-
ing them into ice water. or under cold
running water. Remove from water
and drain on towels.
Steam method
Usepressure cooke~ vegetable
blaneherj or other large utensil.
(a)
Fill utensil with 2 inches of water.
Bring to boiling point,
(b)
Place vegetables in a
wire basket
or rack
above the boiling water.Cover
and begin timing immediately (refer to
chart at right for steamingtimes).Keep
heat on HIGH while vegetables are
steaming. If using a pressure cooker,
the petcock should be left open.
(c) Chill vegetables quickly the same
length of time as for steamingby plung-
ing them into ice water, or under cold
running water, Remove from water
and drain on towels.
Packagevegetablesin moisture/vapor-
*-
proof containers. Leave k-inch head
space in package (1)&inch for glass
containers), Freeze quickly.
4
VEGETABLE
PREPARATION
BLANCHING
PACKAGING
Boilina
Steam
Watei
ASPARAGUS
Wash in cold water,
Small stalks
Chill immediately.
Drain.
remove tough part of stalk,
2 min.
3 rein?
Pack whole stalks parallel
sort according to size of
with heads in alternate
stalk. Cut spears to fit con-
Medium stalks
directions, leaving no
tainers, or cut in 2-inch
3 min.
4 min~
head space. Seal,
lengths. Scald according
to size of stalk.
BEANS
Cut snap beans in 1 or
3 rein?
4% min.
Chill and drain. Pack in
Green
2-inch pieces. Leave
freezer carton leaving
.
"French" beans whole or
Yz-inch head space.
slice.
BEANS
Wash and sort pods in cold
Small
Cool promptly in cold
Lima
water. Scaid, cooi in ice
1 rein?
4 min.
water. Drain. Pack in
water and sqeeze beans
Medium to iarge
cartons, bags or boxes,
out of pods.
2 to 3
4 to 5
ieaving %-inch head
min.
min.
space. Seai.
BROCCOLi
Select tender uniform
3 min.
5 min$
Chili immediately.
Drain.
heads of dark green coior.
Package in cartons in
Let stand %-hour in saited
aiternate directions,
water (4 teaspoonfuls
sait
leaving no head space.
in 1 gaiion water) to re-
Seai.
move insects. Wash and
remove woody stems.
Spiit lengthwise
into
pieces so buds are not
more than 1% inches
across. Scald.
BRUSSELS
Clean and cut sprouts
4 rein?
5% min.
Chill and drain. Pack in
SPROUTS
from main stem, sort ac-
freezer containers,
ieav-
cording to size and scaid.
ing no head space.
CARROTS
Ciean, wash and peel.
3 rein?
4Yz min.
Chiii, drain and pack into
Leave smail carrots whoie.
containers, leaving Y&inch
Cut others into siices
head space.
or cubes.
CAULIFLOWER
Trim and wash. Break into
3 rein?'*
4kZ min.
Chiii immediately.
Drain.
fiowerets 1 inch wide and
Package compactiy,
leav-
about 11Ato 2 icches long.
Soak in sa!ted water for
ing no head space. Seal.
30 minutes. Drain.
CORN on COB
Seiect young corn with
Smaii ears
Chiil twice as long as you
thin, sweet miik. Husk and
7 min~
9 min.
scaid. Wrap severai ears
remove silk. Wash ears
Medium
ears
together in freezer
paper.
carefuiiy. Sort according
9 minF
10 min.
Place in polyethylene
to size.
Large ears
bag. Seal.
11 minF
12 min.
CORN
Scaid corn on cob and
5 to 6
6 min.
Package. Leave %-inch
Whoie Kernei
chili. Cut off whoie kernels.
rein?
head space.
GREENS
Beet greens, coliards,
kaie, mustard greens,
spinach, Swiss chard,
turnip greens. Wash and
lift out of water to drain.
Remove
tough stems and
imperfect
leaves. Cut in
pieces, if desired.
Scald.
Beet greens, kaie,
Chiii in coid water and
chard, mustard and
drain thoroughly
be-
turnip greens
tween absorbent toweis.
2 rein?
Pack in freezer
cartons or
Coilards
bags and seal.
3 min.
Spinach
1 IAto 2 rein?
PEAS
Sheli and discard over-
2 rein?*
2 min.
Chiil and drain. Package
mature peas.
compactly,
leaving %-inch
head space.
.
POTATOES
Peel and slice lengthwise
Cooi to room temperature.
French Fried
for frying. Fry in deep fat
Package in freezer bags or
heated to 360° F for 4
cartons and seal, To serve,
minutes until tender, but
thaw and cook in 3750F
not browned.
Drain weli.
fat until brown. Or cook,
unthawed,
in 500° F oven.
POTATOES
Select smooth new pota-
3 to 5
Chiii, drain, package
in
White
toes directly
from garden.
min.
cartons, bags or boxes.
Wash, peei or scrape, and
Leave %-inch head space.
scald.
Seal.
POTATOES
Wash. Cook untii aimost
Pack in freezer containers,
sweet
tender and cool. Peel; cut
allowing %inch
head
in halves, siice or mash.
space. Seai.
SQUASH
Select tender squash with
3 mirr~
4Yz min.
Chill immediately,
drain
soft rind. Cut in %-inch
and package.
Leave
slices.
k-inch head space. Seal.
*Preferred
method
**Use 4 teaspoons sait to a gallon
7
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