Vegetable Freezing Chart


Serves: 5

Ingredients

Directions:

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 Vegetable Freezing Chart recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.


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Cook's Note: Freezing Casseroles
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Cook's Note: Seven Steps to a Healthy Diet
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Sugar Syrup for Fruits
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Uses for the Microwave
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