GE FF16 Use And Care Manual

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Contents

Guide to Freezing VegetablesBLANCHINGBoiling SteamWaterSmall stalks2 min. 3 min. *Medium stalks3 min. 4 min. *PACKAGING‘VEGETABLE PREPARATIONChill immediately. Drain. Packwhole stalks parallel with headsin alternate directions, leavingno head space. Seal.Chill and drain. Pack in freezercarton leaving l/2-inch space.Cool promptly in cold water.Drain. Pack in cartons, bagsor boxes. Ieavina l/2-inchASPARAGUS Wash [n cold water, remove tough part of stalk, sort accordingto size of stalk. Cut spears to fit containers, or cut In 2-inchlengths. Scald according to size of stalk.Cut snap beans in 1 or 2-inch pieces. Leave “French” beanswhole or slice.BEANSGreenBEANSLima3 min.” 4 1/2 min.. .Wash and sort pods in cold water. Scald, cool in ice water andsqueeze beans out of pods.Small1 min. * 4 minMedium to large2 to 3 min 4 to 5 min.3 min. 5 min. *head space. Sea~.Chill immediately. Drain.BROCCOLI Select tender uniform heads of dark green color. Let standl/2-hour in salted water (4 teaspoons salt in 1 gallon water)to remove insects. Wash and remove woody stems. Splitlengthwise into pieces so buds are not more than 1 1/2 inchesacross. Scald.Clean and cut sprouts from main stem, sort according to sizeand scald.Clean, wash and peel. Leave small carrots whole. Cut othersInto slices or cubes.Package in cartons in alternatedirections, leaving no headspace. Seal4 rein’ 5 1/2 min. Chill and drain. Pack infreezer containers, leavingno head smace.BRUSSELSSPROUTSChill, drain and pack intocontainers, leaving l/2-inchCARROTS 3 min. * 4 1/2 min.head space.Chill immediately. Drain. Packagecompactly, leaving no head3 min.** 4 1/2 min.CAULIFLOWER Trim and wash. Break into flowerets 1 inch wide and about1 1/2 to 2 inches long. Soak in salted water for 30 minutesDrain.CORN on COB Select young corn with thin, sweet milk. Husk and remove silk.Wash ears carefully. Sort according to size.Small ears7 min.’ 9 min.Medium ears9 min.’ 10 min.Large ears11 min. * 12 min.Chill twice as long as youscald. Wrap several earstogether in freezer paper.Place in polyethylene bag.Seal.Scald corn on cob and chill. Cut off whole kernels 5 to 6 min.’ 6 min. Package. Leave l/2-inchCORNWhole KernelGREENS Chill in cold water and drainthoroughly between absorbenttowels. Pack in freezer cartonsor bags and seal.Beet greens, collards, kale, mustard greens, spinach, SWISSchard, turnip greens. Wash and lift out of water to drain.Remove tough stems and imperfect leaves. Cut in pieces, ifdesired. ScaldBeet greens, kale,chard, mustard andturnip greens2 min. *Collards3 min. Spinach1 l/2to 2 min. *2 min.** 2 min. Chill and drain. Packagecompactly, leaving l/2-inchPEAS Shell and discard over-mature peas.head space.POTATOESFrench Fried P~and slice-lengthwise for frying. Fry in deep fat heated to360”F. for 4 minutes until tender but not browned. Drain well.Cool to room temperature.Package in freezer bags orcartons and seal. To serve,thaw and cook in 375”F. fatuntil brown. Or cook,unthawed, in 500”F. oven.POTATOESWhite Select smooth new potatoes directly from garden. Wash, peelor scrape, and scald.Wash. Cook until almost tender and COOI. Peel: cutin halves, slice or mash.Select tender squash with soft rind. Cut In l/2-inch sl[ces.3 to 5 min Chill, drain, package m cartons,bags or boxes. Leave l/2-inchhead sr)ace. Seal.pack in freezer containers,allowing l/2-inch headsDace. Seal.POTATOESSweetChill immediately, drain andDackaoe. Leave l/2-inchSQUASH 3 min. * 4 1/2 min.I head ;pace. Seal.*Preferred method *‘Use 4 teaspoons salt to a gallon(continued next page)9—