A PRIMER ON HOME FREEZING FOR THE BEGINNER

Every homemaker knows that meals must be planned to get the  most  out
of  the  food  dollar  and to provide the family with a well- balanced
diet. The freezer, more than any other household appliance,  can  help
secure  these results. The more you learn how to use it in relation to
your own family, the greater the returns.

Freezing is a quick, convenient and easy way to preserve foods in  the
home.  Plan  ahead  to manage your time and energy for preserving food
directly from harvest. Freeze limited amounts at one time so the  work
is  spread over several days of picking, rather than squeezed into one
long tiring period of time. Be practical about what you attempt.

Your own observation has taught  you  that  some  foods  "spoil"  more
quickly than others, so the rate of speed at which they must be frozen
varies  with  their  individual  temperaments.  A  good  rule for home
freezing is: two hours from garden or orchard to  container,  and  the
faster the better!

Most  food  that  is  highly  perishable at normal temperatures can be
quick frozen.

Even delicate fruits and vegetables can be frozen,  with  only  a  few
exceptions  such as tomatoes (stewed tomatoes can be frozen) and those
vegetables that lose crispness such as radishes, celery, cucumbers and
salad greens.

Decide what you will freeze on the basis  of  availability  of  foods,
family  needs  and  taste, freezer space, cost of freezer storage, and
availability of alternate methods of storage.

It is essential to start with high quality  raw  material.  As  garden
foods  mature,  process without delay. Quality of the frozen food will
be only as good as the quality of the  food  before  freezing.  Freeze
foods at their peak of eating quality to preserve flavor, texture, and
appearance as near those of the fresh product as possible.

Do  not  ignore  details  of  the recommended procedures for preparing
foods  for  freezing.  Seemingly  unimportant  steps  can   make   the
difference between a low quality and a superior frozen product.

Before you begin freezing foods at home it's important to know exactly
which process to use and what the process is doing to the food.

Micro-organisms  grow on food, causing it to spoil. The common growths
are simple yeasts, molds, and bacteria. Because these micro- organisms
are everywhere--in the air, water,  soil  and  on  all  surfaces  they
contact--they  naturally  occur  on  all foods. Storing and preserving
foods properly controls or inhibits the growth  of  micro-  organisms,
thus maintaining both quality and safety of the food.

Cleanliness  and  sanitary  methods are as important in handling foods
for freezing as in preparing them for immediate use.

All  foods  contain  chemical  substances  called  enzymes.  They  are
essental  to  life,  and  continue  their  chemical activity after the
fruits and vegetables mature or are harvested.

If allowed to work after a food reaches its peak of maturity,  enzymes
destroy  the  food's  physical  properties,  thus  changing its color,
flavor and texture.

When perishable food is not preserved by one of the recommended  ways,
enzymes  within  the  cells  of  the  food  continue to live and cause
spoilage.

---------- What Freezing Does ---------

Freezing and storage wven at very low temperatures will not inactivate
any of the common enzymes. At 0 F,  the  recommended  temperature  for
storing  frozen  foods,  enzymes  are  not inactivated but only slowed
down.

In two to three months they will produce off-odors and bad taste. This
temperature only checks the growth  and  reproduction  of  destructive
bacteria.  The  faster  a food is properly prepared frozen, the sooner
both enzymes and bacteria are rendered harmless.

Just about every kind of food you or I will freeze  contains  moisture
or water, and the process of freezing food involves the freezing point
of  water.  As  temperature  of  the  surrounding  air  goes below the
freezing point of water, the water progressively crystallizes  out  in
the form of pure ice. Size of the crystals which form is determined by
the  span  of  time  during  which  freezing  takes  place.  When  the
temperature is lowered slowly, the crystals  expand  considerably.  If
the  freezing  is  sharp and sudden, the crystals retain approximately
the same size as the original water molecules.

In case you have doubts about how well a food  will  freeze,  test  it
before  freezing  large  quantities.  To  test,  freeze  three or four
packages and sample the food a couple of weeks later. This  will  show
the  effect  of freezing but not the effect of storage. Some varieties
of the same kind of food freeze well, others do not.

Much of the success you have with your home freezer will depend on how
you prepare, package, wrap and seal foods. Protecting frozen  food  is
as important as freezing food of high quatity.

You will need general kitchen utensils, plus steel, aluminum or enamel
kettle large enough to hold at least one gallon of boiling water, with
a tight fitting cover. Use a mesh basket, a strainer, or large squares
of cheesecloth to hold one pound of vegetables in the boiling water.

Steaming  of  cut, sliced or green leafy vegetables is recommended and
will preserve more nutrients than water does.

You will need a container to hold ice  water  for  quick  chilling  of
vegetables  to stop cooking action. Drain thoroughly in a colander and
turn out on absorbent towels.

It is false economy to skimp on wrappings and containers. They  should
protect  the  food  from  cold  air, which is dry, so as to retain the
moisture in foods and prevent freeze burn and dehydration. Select them
according to the use they will be put to.

Most freezer  containers  on  the  market  today  are  easy  to  seal,
waterproof,  and  give satisfactory results. Rigid plastic containers,
bags, and jars with wide tops are favorites.

Moisture and vapor-resistant wraps, which are exceptionally  effective
at  excluding  oxygen,  include  heavyweight aluminum foil, coated and
laminated papers, polyethlene films, saran, and polyester films.  They
should  be  strong  and  pliable  so  the  wrap will adhere readily to
irregularly shaped objects, and eliminate as much air as  possible  to
avoid  frost  accumulation  inside. Careful wrapping is of no avail if
the package breaks. It should be easily sealed, either by  heatsealing
or freezing tape.

Freezer  bags  are  available, and freeze-and-cook bags that withstand
temperatures  from  below  0  F.  to  above  the  boiling  point.  The
freeze-and-cook  bags  are  suitable  for freezing and reheating food.
Points to consider include the size convenient for your  use  and  the
cost.

Materials  not  moisture-proof  and vapor-proof, and thus not suitable
for packaging foods to be frozen, are packaging foods  to  be  frozen,
are ordinary waxed papers, cartons from ice cream or milk, and plastic
cartons  from  cottage  cheese  or gelatin products because they crack
easily.

Compare  price,  durability,  shape  and  reusability   in   selecting
containers,  keeping  in mind their convenience and the economical use
of freezer space.

Retaining the vitamins and other nutrients depends on how  fruits  and
vegetables  are handled before freezing, on storage temperature in the
freezer,  and  on  how  you  cook  them.  Always   follow   up-to-date
recommendations  available  from the U.S. Department of Agriculture or
county Extension office.

Select foods of top quality. A  freezer  is  not  magic--it  does  not
improve  food. Its function is to preserve quality and food values and
to prevent spoilage.

Choose vegetables and fruits  suitable  for  freezing,  and  the  best
varieties  for freezing. Because growing conditions and varieties vary
greatly across the country, check with your county Extension office to
find out which varieties are best for freezing.

Freeze fruits and vegetables when they are at  their  best  for  table
use.  If  possible, freeze those that are ripened on the tree, vine or
bush. Fruits should be ripe but firm.

Enzymatic  changes  continue  after  harvest,  lowering  quality   and
nutritive  value.  If stored at too warm temperatures, fruits can lose
vitamin C, turn brown, lose flavor and color, and toughen.

Don't delay in harvesting vegetables since asparagus, corn, peas, snap
beans, and lima beans all deteriorate  rapidly  in  the  garden  after
reaching their peak.

Observe cleanliness while you work, to avoid contaminating foods.

Prepare vegetables for freezing by blanching them in boiling water for
recommended  times.  County Extension offices will have information on
specific times for various foods.

Blanching vegetables is absolutely  necessary  to  inactivate  enzymes
that  cause undesirable changes in flavor and texture. This brief heat
treatment reduces the number of micro-organisms on the food,  enhances
the  green color in vegetables such as peas, broccoli and spinach, and
displaces air trapped in the tissues.

Pack food in containers as solidly as possible to avoid  air  pockets,
leaving  the necessary head space for expansion. Press out as much air
as possible, with your hands or by using a freezer pump. Then seal the
plastic bags by twisting the open end, folding it over. Freezer rubber
bands, twist-seals, or freezer tape are satisfactory for sealing bags.

Label packages clearly and carefully with name of product,  date  when
frozen,  number of servings or poundage, and any information that will
help you. Special pens are made for marking frozen food  products.  Or
you can use a wax pencil or crayon.

Speed  is important in preparing food and getting it into the freezer,
so as to maintain quality. Put only the amount of unfrozen foods  into
the freezer at one time that will freeze within 24 hours.

Allow  at  least  one  inch  between  packages of unfrozen food in the
freezer for circulation  of  cold  air.  Leave  packages  in  freezing
position for 24 hours before stacking them close together.

Uniform  freezing  temperature  and keeping frozen products at 0 F. or
lower will maintain quality.  Different  foods  have  varying  storage
periods so keep your frozen food inventory changing.

Use a freezer thermometer in your freezer. Check your freezer door and
wall plug daily to avoid any catastrophe.

A  freezer  can  pay wonderful dividends with considerable thought and
planning by the homemaker.

FREEZING YOUR GARDEN'S HARVEST

The growing season  brings  an  abundance  of  fruits  and  vegetables
freshly  harvested from your garden. The unmatchable sweetness of peas
cooked  fresh  from  the  pods,  the  tender-crisp  texture  of  fresh
broccoli,  the  delectable  flavor  of  sweet  juicy  strawberries are
irresistible. It is always a disappointment when the growing season is
over. You may have more produce than you were able  to  use  within  a
short  time  so  why  not  savor  its just-picked freshness during the
autumn and winter months - freeze it!

Of all the methods of home food preservation, freezing is one  of  the
simplest  and least time-consuming. The natural colors, fresh flavors,
and nutritive value of most fruits and vegetables are maintained  well
by  freezing.  However,  to  freeze  foods  successfully - that is, to
preserve their quality - produce must be carefully selected,  prepared
and  packaged,  and  properly  frozen.  Be  sure to use reliable home-
freezing  directions  such  as  those  found  in   U.S.Department   of
Agriculture  publications. Unless recommended practices and procedures
are observed, the food's eating quality will be a disappointment.

The first consideration before deciding whether to freeze the garden's
harvest is whether your freezer can maintain temperatures  low  enough
to  preserve  quality  of  the  food  during  freezer storage. Storage
temperatures must be 0 degrees F (-18 degrees  C)  or  below  to  help
prevent unfavorable changes in the food, including growth of bacteria.
The  temperature  control  of  your  freezer should be adjusted so the
warmest spot in the freezer will always be at 0 degrees  F  or  lower.
Freezers and most two-door refrigerator- freezer combinations are best
suited  for  long  storage  of home-frozen fruits and vegetables since
they can be set to maintain this temperature.

Proper preparation of produce is also important to insure high  eating
quality  of  frozen  vegetables  and  fruits. Vegetables, except green
peppers and mature onions,  maintain  better  quality  during  freezer
storage if blanched, or heated briefly, before freezing.

Blanching   is   necessary  to  prevent  development  of  off-flavors,
discoloration, and toughness in frozen vegetables. Beside stopping  or
slowing  down  the action of enzymes responsible for these undesirable
changes, blanching also softens the vegetable,  making  it  easier  to
pack into containers for freezing.

Fruit  does  not  need  to  be blanched before freezing. However, most
fruits require packing in sugar or sirup to prevent undesirable flavor
and texture changes in the frozen product. Sugar, either alone  or  as
part  of  the sirup, plus the acidity of fruit retards enzyme activity
in fruit stored at 0 degrees F or below.

PACKING MATERIALS

Packaging  Material  Material  selected  for  packaging   fruits   and
vegetables    for    freezing    must   be   moisture-vapor-proof   or
moisture-vapor-resistant to keep the food from  drying  out  and  from
absorbing odors from other foods in the freezer. Loss of moisture from
the  food  causes  small white areas called "freezer burn" to develop.
These areas are not harmful, but if extensive they can cause the  food
to become tough and lose flavor.

Suitable  packaging  materials  include rigid plastic food containers,
plastic freezer bags, heavy aluminum foil, freezer  paper  or  plastic
film, glass freezer jars, and waxed freezer cartons.

Collapsible,  cardboard  freezer boxes are frequently used as an outer
covering for plastic bags to protect them against tearing.

Select packaging materials suiting the shape, size, and consistency of
the food. Rigid containers are suited for freezing all foods, but  are
especially  good  for fruit packed in liquid. Non-rigid containers are
best for fruits and vegetables packed without liquid. Paper,  plastic,
or  foil  wraps  are  ideal  for  freezing  bulky  vegetables  such as
broccoli, corn on the cob, and asparagus.

Rigid containers with straight sides and flat bottoms and  tops  stack
well  in  the  freezer.  They  take up less freezer space than rounded
containers with flared sides, and bulky, wrapped packages  or  plastic
bags  without protective outer cartons. Containers with straight sides
or those  that  are  flared,  having  wider  tops  than  bottoms,  are
preferred  for easy removal of the food before thawing. If the opening
is narrower than the body of the container, the food will have  to  be
partially

Freezer  containers  and  bags are available in a variety of sizes. Do
not use those with more than 1/2-gallon capacity for  freezing  fruits
and  vegetables  since  the  food will freeze too slowly, causing poor
quality food.

Choose a container that will hold enough food for one  meal  for  your
family.  You  may  wish  to put up a few smaller packages for use when
some family members are not  home  or  to  go  with  your  family-size
packages when guests are present for meals.

Pack  foods  tightly  into  containers. Since most foods expand during
freezing, leave headspace between the packed food and closure.

For fruits that are in  liquid,  pureed,  or  crushed  and  packed  in
containers  with  wide  openings,  leave 1/2-inch headspace for pints,
1-inch headspace for quarts. If containers with  narrow  openings  are
used,  leave  3/4-inch  headspace  for pints, 1 1/2-inch headspace for
quarts.

For fruits  and  vegetables  packed  without  liquid,  leave  1/2-inch
headspace  for  all types of containers. Vegetables that pack loosely,
such as asparagus and broccoli, require no headspace.

Any container for freezer use must be capable of a tight  seal.  Rigid
containers should have an airtight-fitting lid.

Press out all air from the unfilled parts of plastic bags. Immediately
twist the top of each bag and securely tie it with a paper or plastic-
covered  covered  wire  twist strip, rubber band, or string to prevent
return of air to the bag.

Some bags may be heat-sealed with special equipment available  on  the
market. Follow the manufacturer's directions.

Edges  and ends of paper, foil, or plastic wraps should be folded over
several times so the wrap lies directly on top of the food and all air
has been pressed out of the package. Seal the ends with  freezer  tape
to hold them securely in place.

Selecting and Preparing

Grow  varieties of fruits and vegetables that freeze well. Your county
Extension office can provide information on  suitable  varieties  that
grow well in your locality.

Produce  selected  for  freezing  should be of optimum eating quality.
Freezing only preserves the quality of produce as it is at the time of
freezing. It never improves quality.

Fruits to be frozen should be firm and ripe. Underripe fruit may  have
a  bitter  or  off-flavor  after  freezing. Pick berries when ripe and
freeze them as soon after picking as you can. Some  fruits  -  apples,
peaches,  pears - may need to ripen further after harvesting. But take
care they don't get too ripe.  Frozen  fruit  prepared  from  overripe
fruit will lack flavor and have a mushy texture.

Choose  young,  tender  vegetables for freezing. Since vegetables lose
quality quickly after harvest, freeze them as  soon  as  possible  for
maximum  quality.  The  sugar in corn, peas, and lima beans is rapidly
lost when held too long before freezing. If you must  hold  vegetables
and  ripe fruits for a short while, refrigeration will help retain the
just-picked freshness better than leaving produce at room temperature.

Wash small quantities of fruit gently in cold  water.  Do  not  permit
fruit  to  stand  in water for any length of time since it will become
watersoaked and lose flavor and food value. Drain fruit thoroughly.

Peel fruit and remove pits or seeds.  Halve,  slice,  chop,  crush  or
puree  fruit as indicated in the instructions for each specific fruit.
Some fruit, especially berries, may be left whole, but remove stems or
hulls. Work with small quantities of fruit at a time, particularly  if
it  is  fruit that darkens rapidly. Two or three quarts is an adequate
amount to handle at once.

Pack fruit by sirup pack, sugar pack, or unsweetened pack. Most  fruit
has better texture and flavor with a sweetened pack. Apples, avocados,
berries,  grapes,  peaches,  persimmons,  and  plums can all be frozen
satisfactorily without sweetening, but the quality  is  not  quite  as
good  as  freezing in sirup or sugar. An unsweetened pack will give as
good  a  quality  product  for  gooseberries,  currants,  cranberries,
rhubarb, and figs as a sweetened pack.

SIRUP PACK

Make  a  sugar sirup by dissolving sugar in water. A 40% sirup (3 cups
of sugar to 4 cups of water) is recommended for freezing most  fruits.
Sirups  containg  less  sugar  are  sometimes  used for mild- flavored
fruits;those with more sugar for very sour fruits. The type  of  sirup
to  use  is specified in the directions for freezing each fruit. Allow
1/2 to 2/3 cup of sirup for each pint of  fruit.  Cut  fruit  directly
into  the  freezer  container,  leaving the recommended headspace. Add
sirup to cover fruit.

SUGAR PACK

Cut fruit into a large bowl. Sprinkle with sugar. The amount of  sugar
to  use is specified in freezing directions for each fruit. Mix gently
until juice is drawn from the fruit and all the  sugar  is  dissolved.
Pack fruit and juice into freezer containers.

UNSWEETENED PACK

Some  fruit  may  be  packed dry, without added liquid or sugar. Other
fruit, particularly if it darkens rapidly, can be covered  with  water
to  which  ascorbic acid has been added. Crushed fruit or sliced fruit
that is very juicy can be  packed  in  its  own  juice  without  added
liquid.

For all packs except the dry, unsweetened pack, liquid - either sirup,
juice, or water - should completely cover the fruit. This prevents the
top pieces from changing color or losing flavor due to exposure to air
in the headspace.

A  small  crumpled  piece of waxed or parchment paper placed on top of
the fruit helps keep it pressed down in the liquid once the  container
has  been sealed. The paper should loosely fill the headspace area. Do
not use aluminum foil since acid in the fruit can cause  the  foil  to
pit (form holes), and tiny pieces of foil may drop into the food.

ANTI-DARKENING

Many  fruits  darken  during  freezing,  particulary if not kept under
liquid. Darkening occurs when the fruit is exposed  to  air.  Since  a
small  amount of air is in the liquid as well as the tissues of fruit,
some darkening can occur even when the fruit is submerged  in  liquid.
To  help  retard  darkening  during freezer storage, add ascorbic acid
(vitamin C) to the fruit during preparation.

Ascorbic acid is available in several forms  from  drug  stores,  some
freezer  locker  plants,  and  some  grocery stores that sell freezing
supplies. Crystalline ascorbic acid is easier to  dissolve  in  liquid
than  powder  or  tablet  forms. The amount of ascorbic acid to use is
given in the directions for those fruits where use of ascorbic acid is
beneficial. Ascorbic acid mixtures  containing  sugar,  and  sometimes
citric  acid, also are available. Follow the manufacturer's directions
for use of these products.

In preparing vegetables, wash  a  small  quantity  of  the  vegetables
gently in several changes of cold water. Lift the vegetable out of the
water  each  time so all dirt will settle to the bottom of the sink or
pan.

Shell, husk, or peel and trim. Some vegetables  such  as  lima  beans,
corn  on  the  cob  and  asparagus  require  sorting  for  size, since
blanching times depend on size of the pieces.

Blanch the vegetable (this is not  necessary  for  green  peppers  and
mature  onions).  Most  vegetables  are  blanched  by  heating them in
boiling water. A blancher consisting of a  tall  kettle,  basket,  and
cover  is convenient to use and can be purchased at most department or
farm supply stores. However, any large pan which can be fitted with  a
wire or perforated metal basket and covered is suitable.

To  insure  adequate  blanching,  immerse  a basket containing a small
amount of the vegetable (1 pound) into a large amount of boiling water
(at least 1 gallon). Start timing once the vegetable has been immersed
and the kettle is covered. Blanching time will vary with the vegetable
and the size of the pieces, so follow the recommended blanching  times
for each vegetable.

Cool  the  vegetable  by immersion in a large quantity of cold or iced
water. Rapid cooling is necessary to stop the food from cooking.  Cool
the vegetable for about the same length of time as it was heated. Once
cooled,  do  not  leave  the  vegetable  standing in water, as loss of
flavor and food value can occur. Drain the cooled vegetable thoroughly
before packaging.

Other methods of  blanching  and  cooling  are  recommended  for  some
vegetables. For example, mushrooms are heated by sauteing, tomatoes by
simmering  in  their  own juice. These foods are cooled by setting the
pan of food in cold or iced water to speed cooling.

Freezing and Storing

After packing and sealing containers, label them with the name of  the
food,  type  of  pack  (for fruits), and date of freezing. Freeze food
soon after packing, placing a few packages at a time in the freezer as
you have them ready.

Freeze food at 0 degrees F or below. Do not load the freezer with more
food than can be frozen in 24 hours. Usually 2 to 3 pounds of food per
cubic foot of freezer capacity can be frozen at a time. Place packages
on freezing coils or plates or in  fast-freezer  section  of  freezer,
leaving  a  space  between  each  package. Loading the freezer in this
manner enables the food to  be  frozen  quickly.  Freezing  foods  too
slowly can result in loss of quality.

Once   food  has  frozen,  stack  containers.  Keep  freezer  surfaces
relatively free from frost to insure maximum operating  efficiency  of
your freezer.

Fruits  and  vegetables  stored  at 0 degrees F or below will maintain
high quality for 8 to 12 months. Unsweetened fruit loses quality  more
rapidly than sweetened fruit.

Keeping  food longer than the recommended time will not make it unsafe
to eat, but some quality loss can occur.

Thawing

Home-frozen fruits and vegetables are convenient and easy to use since
most of their preparation is done before freezing. Thaw  frozen  fruit
in  the  refrigerator,  or at room temperature in a pan of cool water.
Leave fruit in the unopened freezer container.

A pint package of fruit frozen in sirup will take about 6 to  8  hours
to  thaw in the refrigerator, or 1/2 to 1 hour in a pan of cool water.
Fruit in sugar packs takes less time. Unsweetened packs need more time
than sirup packs. For best eating quality, serve fruit with a few  ice
crystals remaining.

Cook  most  frozen  vegetables without thawing first. (Corn on the cob
and leafy vegetables require partial thawing to insure even  cooking.)
Add  the  vegetable  to boiling salted water. Use 1 cup of water and 1
teaspoon of salt for each quart of vegetable  with  these  exceptions:
Use  2  cups  of  water for lima beans; water-to-cover for corn on the
cob. Cover the saucepan during cooking. Cook the vegetable only  until
tender. Avoid overcooking.

Consult  timetable  in  freezing  directions for recommended times for
cooking home-frozen vegetables.

How to Freeze Strawberries
1.  Select  Strawberries:  Choose  firm
ripe red berries with a  slightly  tart
flavor.  Allow about 1 1/2 quarts fresh
strawberries  for  each  quart  to   be
frozen.

2.  Prepare  strawberries: Wash berries
in cold water; Drain well Remove hulls

3. Pack into rigid freezer containers:

  TO PACK IN SIRUP -
Prepare ahead of time a  50%  sirup  by
dissolving  4  3/4 cups sugar in 4 cups
of water; this will  make  6  1/2  cups
sirup  Add  about 1/2 cup sirup to each
container  Put  berries  into  prepared
containers

  TO PACK IN SUGAR -
Add 3/4 cup sugar to each quart berries
Mix gently until sugar is dissolved and
juice   is   drawn  from  berries  Pack
strawberries with juice  in  containers
in containers

  TO PACK UNSWEETENED -
Put  berries into containers For better
color, cover with cold water containing
1 teaspoon ascorbic acid per  quart  of
water

  FOR ALL PACKS -
Press   fruit   gently   down   in  each
container; add liquid (sirup, juice, or
water)to cover fruit, unless  fruit  is
packed     dry,    unsweetened    Leave
recommended amount  of  headspace  (See
earlier reference).
Put  a  small  piece  of crumpled waxed
paper on top of berries  to  keep  them
down in liquid Wipe all liquid from top
and  sides  of  containers Seal tightly
with lid Label with name of fruit, type
of pack, and date of freezing

4.  Freeze  strawberries:   Immediately
after   packaging,   place  berries  in
freezer set at 0 degrees  F  or  below;
leave  space  around each container for
faster freezing Do not freeze more than
1 quart of berries per  cubic  foot  of
freezer capacity at a time.

Stack   containers   of   berries  once
frozen; store at 0 degrees F  or  below
*These     instructions     are     for
strawberries only.

How to Freeze Green Peas

1.    Select    green    peas:   Choose
bright-green  plumb,  firm  pods   with
sweet, tender peas (do not use immature
or  tough  peas)  Allow  4  to 5 pounds
fresh peas for each quart to be frozen

2. Prepare green peas: Shell peas  Wash
shelled peas in cold water; drain

3. Blanching green peas: Bring 1 gallon
water  to boil in large kettle Put peas
(l pound)  in  blanching  basket  Lower
basket  into boiling water Cover kettle
and heat peas 1 1/2 minutes Chill  peas
promptly  in  cold  or iced water 1 1/2
minutes Drain cooled peas

4.  Pack  green  peas:  Pack   drained,
blanched  peas  in  freezer  containers
(See reference on containers  in  early
part    of   chapter)   Leave   1/2-inch
headspace between peas and closure Seal
containers tightly Label  each  package
with name of vegetable and date

5. Freeze green peas: Immediately after
packaging, place peas in freezer set at
0  degrees  F  or  below;  leave  space
around  each   container   for   faster
freezing Do not freeze more than 2 to 3
quarts   of  peas  per  cubic  foot  of
freezer  capacity  at  a   time   Stack
packages  of peas once frozen; store at
0 degrees F or below

*These instructions are for green peas  only.  Preparation  procedures
and blanching times are specific for each vegetable. See USDA Home and
Garden  Bulletin  l0,  "Home  Freezing of Fruits and Vegetables" , for
directions for freezing other vegetables.

For  Further  Reading:  "Home  Freezing  of  Fruits  and  Vegetables",
U.S.Department  of Agriculture HG Bul.No.10, on sale by Superintendent
of Documents, U.S.Government Printing Office, Washington D.C. 20402.

