Serves: 5
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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