PACKING AND FREEZING VEGETABLES

METHODS OF PACKING VEGETABLES
There are two basic methods for packing vegetables for freezing, the tray pack and the dry pack.
Dry Pack: This is the term used to describe the packing of blanched and drained vegetables into containers or freezer bags. Pack the vegetables tightly to cut down on the amount of air in the container. If the vegetables are packed in freezer bags, press air out of the unfilled part of the bag. When packing broccoli, alternate the heads and stems. Allow ½ inch headspace (except for loose packing vegetables such as asparagus and broccoli that do not require headspace). Seal.
Tray Pack: This is the method of freezing individual pieces of blanched and drained vegetables on a tray or shallow pan, then packing the frozen pieces into a freezer bag or container. This method produces a product similar to commercially frozen plastic bags of individual vegetable pieces and is particularly good for peas, corn and beans. Pack the frozen pieces into a bag or container as soon as they are frozen. Long exposure will result in loss of moisture. Do not leave headspace. Seal.
STEPS FOR FREEZING VEGETABLES
1. Assemble the necessary equipment for processing vegetables.
Large pot (minimum capacity 2 gallons)
A colander, wire basket, or net bag for blanching
Large pans for cooling
Ice cubes or ice blocks for cooling
Cutting board, knives, hot pads
Plastic freezer bags or other containers
A timer or a clock with a second hand
2. Choose vegetables for freezing that are at their peak of flavor and texture. If possible, harvest the vegetables in the cool of the morning and process immediately or refrigerate the vegetables until processed to preserve quality and nutrients.
3. Carefully follow the blanching instructions. Count the blanching time from when the vegetable is immersed in the vigorously boiling water. Do not add so much vegetable that the water stops boiling. Under-blanching stimulates the activity of enzymes and is worse than no blanching. Overblanching causes loss of flavor, color, vitamins and minerals.
Note: The quality of water used to blanch the vegetables can have an effect on the texture of certain vegetables. Very hard water can cause the toughening of vegetables such as green beans. If you have problems with tough green beans, check into the levels of hardness in your water supply.
To Blanch In Boiling Water:
Use 1 gallon water for each pound of vegetables except for leafy greens, which need 2 gallons per pound.
Bring water to rolling boil.
Immerse wire basket, blanching basket or mesh bag containing vegetables.
Cover pot and boil at top heat the required length of time. You may use the same blanching water two or three times. Keep it at the required level. Change the water if it becomes cloudy.
Cool vegetables immediately in pans of ice water for the same time used for blanching. Keep water ice cold for chilling.
Drain the vegetables thoroughly. Extra water will form too many ice crystals.
Pack, using dry or tray pack methods. Freeze.
Water Blanching Times:
1½ minutes: Cabbage (shredded), green peas
2 minutes: Asparagus (small stalks), blackeye peas, carrots (diced or sliced), greens (except collards)
3 minutes: Beans (snap, green or wax), broccoli and cauliflower flowerets, celery, collards, sweet peppers (halves), rutabagas (cubed), summer squash (½-inch slices).
4 minutes: Whole kernel or cream corn (blanched on cob, cooled and cut off cob), eggplant (1/3-inch slices)
5 minutes: Carrots (whole, small)
The following times depend on size:
2-4 minutes: Asparagus, beans: lima, butter, pinto
3-4 minutes: Okra
3-5 minutes: Brussel sprouts, Irish potatoes (new)
3-7 minutes: Onions (until center is heated)
7-11 minutes: Corn-on-the-cob
Microwave Oven-Blanching: Directions for microwave-blanching of vegetables are not based on any published research. Recent research indicates some of these times are not sufficient to adequately blanch some vegetables. Inadequate blanching does not cause a food safety problem, but quality may suffer. Water is a more reliable method of blanching.
TO USE HOME-FROZEN VEGETABLES
All vegetables may be cooked from the frozen state except corn-on-the-cob, which should be partially defrosted. Cook frozen vegetables in a small amount of salted water (about ½ cup or less). Cook only until tender — about half as long as if the vegetables were fresh. You can use a pressure saucepan or microwave oven for cooking frozen vegetables. Follow manufacturer’s directions for cooking time. A pack should be thawed enough to break it up before pressure cooking. If cooking vegetables in a freezer pouch in the microwave oven, be sure to split the package open first.