|
Vegetable
|
Preparation
|
|
Asparagus
|
Cut off tough ends, if any. Blanch for 2-4 minutes.
|
|
Green Beans
|
Snap off ends and cut beans into two-inch lengths. Blanch for 3 minutes.
|
|
Beets
|
Beets must be frozen fully cooked. Generally, use smaller beets or cut them up. Cook 30-45 minutes.
|
|
Broccoli
|
Trim ends and rinse. Cut into small pieces (about 2 inches, heads no more than 1 1/2 inches across. Blanch for three minutes.
|
|
Carrots
|
Peel and cut to desired size, but generally no bigger than three or four inches in length. Blanch 2 to 5 minutes depending on size.
|
|
Corn
|
For corn on the cob, cook 7 - 11 minutes. For whole-kernel place whole cob in boiling water for 4 minutes, cut off corn with knife. Additionally scrape out pulp for cream-style corn.
|
|
Mushrooms
|
Trim dried stem ends. Slice to desired size. Saute mushrooms. Let cool, then pack fully cooked.
|
|
Onions
|
Peel and chop. No cooking or blanching is necessary.
|
|
Peas
|
Shell and freeze on a tray. When peas are frozen collect in bags.
|
|
Squash
|
Cut squash into 1/2 inch thick slices and blanch for 3 minutes.
|
|
Tomatoes
|
Scald in boiling water to loosen skin. Peel and cut off stems. Cut to desired size and heat through. Cool, then pack.
|
