|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Vegetable Freezing Chart |
|
Print this Recipe Vegetable: Asparagus Amount to Yield 1 Quart: About 32 spears (2 lb.) Preparation: Wash and trim; break or cut into desirable length. Blanching Time: 3 to 4 minutes Vegetable: Beans (green or wax) Amount to Yield 1 Quart: 1 1/2 lb. Preparation: Wash and trim; cut or break into pieces or leave whole. Blanching Time: 3 1/2 minutes Vegetable: Beans (lima) Amount to Yield 1 Quart: 4 lb. (in pod) Preparation: Shell and wash. Blanching Time: 3 to 4 minutes Vegetable: Broccoli Amount to Yield 1 Quart: 2 lb. Preparation: Wash, remove large leaves and tough stalks; split lengthwise so stalks are no more than 1 inch thick. Blanching Time: 4 minutes Vegetable: Brussels sprouts Amount to Yield 1 Quart: 2 lb. Preparation: Remove outer leaves; wash. Blanching Time: 4 to 5 minutes Vegetable: Carrots Amount to Yield 1 Quart: 2 1/2 lb. Preparation: Remove tops, wash and peel; slice, dice or cut into strips. Blanching Time: 3 1/2 minutes Vegetable: Corn on the cob Amount to Yield 1 Quart: NA Preparation: Husk, remove silk and trim. Blanching Time: Medium ears: 8 minutes. Large ears: 11 minutes Vegetable: Corn, whole kernel Amount to Yield 1 Quart: 12 ears Preparation: Husk, remove silk and trim; blanch, then cool and cut kernels from cob. Blanching Time: 4 1/2 minutes Vegetable: Okra Amount to Yield 1 Quart: 1 1/2 lb. Preparation: Wash and trim; slice or leave whole. Blanching Time: 3 to 4 minutes Vegetable: Peas, green Amount to Yield 1 Quart: 4 lb. (in pod) Preparation: Shell and wash. Blanching Time: 1 1/2 minutes Vegetable: Peppers (green, red, yellow and chile) Amount to Yield 1 Quart: NA Preparation: Wash, remove stem and seeds; cut into strips or chop. Package and freeze. Blanching Time: No blanching needed. Vegetable: Pumpkin Amount to Yield 1 Quart: NA Preparation: See Winter Squash Blanching Time:NA Vegetable: Spinach and other greens Amount to Yield 1 Quart: 2 to 3 lb. Preparation: Sort, trim and wash. Blanching Time: Leafy greens: 2 minutes. Stems of Swiss chard: 3 to 4 minutes Vegetable: Summer squash and zucchini Amount to Yield 1 Quart: 2 lb. Preparation: Wash; cut into 1/2-inch slices. Blanching Time: 3 minutes Vegetable: Winter squash and pumpkin Amount to Yield 1 Quart: 3 lb. Preparation: Wash, remove seeds and cut into large pieces; steam or bake until tender. Scoop out pulp; put through sieve, ricer or blender. Cool. Package and freeze. Blanching Time: No blanching needed. High Altitude: Above 2000 feet, add 30 seconds, above 4000 feet, add 1 minute, above 6000 feet, add 2 1/2 minutes to blanching time. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Apple-Sweetened Cherry Preserves Easy Rhubarb-Pineapple Jam Razzle-Dazzle Quick Jam Cranberry-Apple Spiced Jelly Microwave Apple Butter Applesauce Orange-Pear Conserve Citrus Marmalade Hot and Spicy Tomato Salsa Homemade Tomato Sauce Spiced Vinegar Spiced Vinegar Salad Dressing Refrigerator Pickle Medley Spiced Pear Chutney Jalapeno Cranberry Relish Marinated Vegetables with Olives Sweet Hot Pickled Vegetables Dill-Pickled Beets Dilled Green Beans and Cauliflower Dill Pickles Tri-Colored Pickled Peppers Bread and Butter Pickles Refrigerator Cucumber Pickles Quick Pickles Cook's Note: How to Can Tomatoes Cook's Note: Nutrition Per Serving for Home-Preserved Foods Cook's Note: Preserving Pickles, Relishes and Sauces Timetable for Canning Fruits and Tomatoes Timetable for Canning Vegetables How Many Servings Do You Need Each Day? Your Daily Nutritional Requirements Uses for the Microwave Types of Charcoal Spices: Flavors and Uses Emergency Substitutions: Baking Emergency Substitutions: Chocolate Emergency Substitutions: Dairy Products Emergency Substitutions: Seasonings Emergency Substitutions: Thickeners Emergency Substitutions: Vegetables Herbs: Flavors and Uses Blends: Flavors and Uses Sugar Syrup for Fruits Storing Foods in the Freezer Fruit Freezing Chart Vegetable Freezing Chart Types of Apples Types of Berries Types of Pears Types of Cheese Fruit Availability Cook's Note: Seven Steps to a Healthy Diet Cook's Note: Freezing Casseroles Food Storage |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
