Agriculture Reference
In-Depth Information
continued
vegetable
blanch or cook time
Carrots
Blanch 2 minutes
Collards
Blanch 3 minutes
Corn (sweet)
Whole kernel, cook 4 minutes; on cob, cook 7 to 11 minutes
Eggplant
Cook completely, then freeze
Greens, noncollard
Blanch 2 minutes
Peas
Blanch 1
1
⁄
2
to 3 minutes
Peppers, bell
Blanch 2 to 3 minutes
Potato
Cut into
1
⁄
2
-inch cubes and blanch 5 minutes
Pumpkin (winter squash)
Cook completely, then freeze
Summer squash
Slice
1
⁄
2
inch thick and blanch 3 minutes
Tom a t o
Cook completely, then freeze
Packaging Meat to Freeze
One of the best uses of the freezer for us has been freezing large portions of meat. When you butcher
a couple dozen chickens or a young male goat culled from the dairy herd, you end up with 100
pounds of meat at one time. Using your freezer allows you to save these resources for using later.
Even if you don't butcher your own livestock, you can purchase meat in bulk portions and save a
significant amount of money. You'll be able to purchase locally raised meats and get the freshest
food for your family.
Use the freshest meat available and before you freeze it, process it into the cuts and pieces in sizes
you'll use. You don't want to have to thaw an entire front shoulder just to get a small roast. Have
plenty of freezer paper and tape on hand for processing the meat, and keep a permanent marker
close by to label the package with the cut and date.
thOrny MatterS
Clean your hands and the preparation area thoroughly before wrapping your meat for the freezer. You
don't want to introduce contaminants to your meat. Of course, you should always thoroughly sanitize an
area where raw meat has been handled after you're finished.
A butcher wrap technique provides a good covering for the meat to help prevent freezer burn. Place
a good-size sheet of freezer paper on a flat surface like a counter or table. I use an 18- to 24-inch-
long piece to wrap a pound of ground meat.
