Beans, green or wax. Select only tender, crisp pods. Cut the beans into 1 inch lengths or packed whole, scald the beans 2 minutes, cool pack and freeze.
Asparagus tender spears of asparagus with no woody fiber and with the tough ends of the asparagus cut off. Cut in 2 inch lengths to fit the container. Scald the stalks up to 3 inches in diameter in boiling water 3 minutes. Cool them in water. Drain and pack. freeze immediately.
Beans Lima or Butter Harvest lima beans while they are in a green stage. Shell, scald the shelled beans in boiling water for 2-3 min. Cool pack and freeze.
Broccoli Select dark green, compact heads. Wash and separate into serving size portions. Scald in boiling water for 3-5 min cool let drain package and freeze.
Beets cut the tops off and pre cook them just long enough to loosen the skin. Cool remove peel, may be sliced or put i whole if they are small. Pack in moisture proof containers and freeze.
Spinach, Swiss Chard, Beet Greens, Kale, and Mustard Wash the leaves until free of sand and grit. Cut away the decayed thick stems. Use three gallons of water per pound of vegetables. Scald the leaves in rapidly boiling water, the Large volume of water is required to keep the leaves from matting and insure uniform heating. Again avoid matting of leaves during cooling in cold running water. Complete draining will NOT be possible as water adheres to the leaves. This extra moisture becomes part of the cooking water. Pack the spinach in containers and freeze.
Squash Wash slice in 1/2 inch slices. Blanch in boiling water for 3 1/2 minutes.
Corn, Husk Wash, don’t use over ripe ears. Blanch for 4 minues Cut kernels off cob Pack and freeze
If you enjoyed this article, please consider sharing it!
