|
Vegetable |
Preparation |
Blanching |
| Asparagus | Wash, cut, sort into groups according to thickness of stalk. Blanch, chill, pack. |
3 – 4 minutes in boiling water, depending on size |
| Beans, green and wax | Wash, stem, slice, cut or leave whole. Blanch, chill, pack. |
Cut: 2 minutes in boiling water Whole: 2-1/2 minutes in boiling water |
| Beans, Lima | Shell, wash, blanch, chill. Remove white beans, which may be used for cooking. Pack. |
1 – 2 minutes in boiling water, depending on size |
| Carrots | Remove tops, wash, scrape. Slice lengthwise or crosswise as preferred, or leave small carrots whole. |
Sliced: 3 minutes in boiling water Whole: 4-1/2 minutes in boiling water |
| Cauliflower | Break heads into florets about 1 inch across. Wash, blanch, chill, pack. |
3 – 4 minutes in boiling water |
| Corn, on cob | Husk, trim away silk and spots. Wash, blanch, chill, pack. |
7 minutes in boiling water for slender ears, 9 for medium, 11 for large |
| Corn, kernels | Same as corn on cob. After chilling, cut off kernels and pack. |
|
| Greens – beet, chard, kale, mustard, spinach, collards |
Wash, discard bad leaves, tough stems. Blanch, chill, pack. |
2 minutes in boiling water |
| Peas | Shell, sort, blanch, chill, pack. | 1 – 2 minutes in boiling water, depending on size |
| Peppers – green | Wash, cut away seeds, slice. Blanch, pack in brine of 1 teaspoon salt to 1 C. cold water. |
3 minutes in boiling water |