Provident Living Enrichment

Here are some of the things that were discussed last night at Enrichment (I think it isn't called that anymore but I can't think of anything else to call it). I will add more as I get more from the meeting. Thanks!

DUCHESS POTATOES

By Gary Blunt

Dried Potatoes      2 lbs or 2-2/3 cups

Egg, whole            1 ea

Egg yolks              2 ea

Salt                        1 teaspoon

Pepper                   ½ teaspoon

Butter                    1 fl oz

1. Follow the instructions on the dried potatoes package.  I used the Idahoan brand.
2. While still warm, blend in the butter and season to taste with salt and pepper.
3. Mix in the egg and egg yolks and blend well.
4. Transfer the duchess mixture to a piping bag fitted with a large star tip.  Pipe single portion-sized spirals onto a parchment-lined sheet pan.  Brush with clarified butte and bake at 375º F until the edges are golden brown, 8 to 10 minutes.

POTATO GNOCCHI

By Gary Blunt

Dried Potatoes      4 lbs or 5-1/3 cups

Egg, beaten           1 ea

Egg yolks, beaten 3 ea

Salt                        1 teaspoon

Pepper                   ½ teaspoon

Clarified Butter    2 fl oz

Flour                     6 cups

1. Follow the directions on the dried potatoes package.  I used the Idahoan brand.
2. Add the beaten egg and yolks, salt, pepper, and clarified butter and mix until incorporated.  Add 5 cups of the flour to the bowl and mix well.
3. Spread the remaining flour onto a work surface.  Place the dough on the work surface and knead additional flour into the dough until it is firm and workable.  Divide the dough into eight equal pieces.  Roll each piece into a cylinder approximately 2 feet long.  With a dough knife, cut the dough into ¼ to ½ ounce pieces.  Round each piece into a ball.  Flour the tines of a dinner fork and draw the fork firmly across each ball to form ridges around the surface of the gnocchi and create an indentation on one side.  Can be refrigerated at this point.
4. Boil the gnocchi in salt water for 2 to 3 minutes.  A few seconds after they begin to float remove them from water and let dry.
5. They are now ready to sauté, broil, or add a sauce to and eat.

Cooking with Wheat (Cynthia Valentine)

Wheat Pasta

• 1-1/2 cups all-purpose flour
• 1-1/2 cups whole wheat flour
• ½ teaspoon sea salt
• 4 eggs
• 2 tablespoons olive oil
• 1 tablespoon water

Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board.  Make a hollow in the center, and pour in the olive oil.  Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together.  Knead on a lightly floured surface until the dough is stiff and elastic.  Cover, and let stand for 30 minutes to relax.

Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles.  Cut into desired width and shapes.  Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.

To cook fresh pasta:  Bring a large pot of lightly salted water to a boil.  Add the pasta, and cook for 2 to 3 minutes.  Fresh pasta cooks very quickly.  It will float to the surface when fully cooked.  Drain, and use as desired.

Whole Wheat Blender Pancakes

1 cup whole wheat kernels

1 cup milk

Blend wheat and milk for 3 minutes in blender.

Add:

½ cup milk

Blend for 2 more minutes.

Add:

2 eggs

½ teaspoon salt

½ cup oil

1 tablespoon baking powder

2 tablespoons sugar

Blend only long enough to combine.  Cook on hot griddle.  The batter is very thin.

Whole Wheat Pizza Dough

Ingredients:

• 1 cup hot water
• 2-1/4 teaspoons active dry yeast
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons oil
• 1-1/2 cups all purpose flour (or use all whole wheat)
• 1 cup whole wheat flour

Directions:

Dissolve the yeast in ¼ cup warm water and let sit.  Put the hot water in the large metal bowl (run the bowl under hot water to kind of heat the bowl first).  To the hot water add sugar, salt, oil, and all-purpose flour.  Mix all this with the dough hook until it is all combined.  Add whole wheat flour along with the yeast mixture and continue kneading.  Lift dough out of container and spray with cooking spray.  Return dough to bowl and cover with a tea cloth.  Let it sit 1 hour or until doubled in size.  (It never takes a whole hour for me).  Roll out into pizza shape (it makes 1 pizza, either circular or in a cookie sheet) and add toppings.

The secret to soft crust is to brush the crust of the pizza (once the toppings are on) lightly with olive oil.

Bake at 400º for 20 minutes.

Wheat Chocolate Chip Cookies

2 cubes butter (or 1 cube butter and ½ cup shortening)

¾ cup sugar

¾ cup brown sugar

Mix, then add:

1 teaspoon vanilla

1 teaspoon salt

1 teaspoon baking soda

2 eggs

Mix, then add:

2 ½ cups wheat flour ( a little at a time)

Add chocolate chips (1 cup)

Bake at 350º for 10-12 minutes

You may need to play with the flour for altitude and add 1/3 cup of flour.

Whole Wheat Bread Recipe

• 2 ½ cups hot water
• ½ cup honey
• 1 tablespoon salt
• 1 tablespoon yeast dissolved in ¼ cup warm water
• ¼ cup oil
• ¼ cup lemon juice (secret ingredient)
• 8 cups (approximately) whole wheat flour (or start with 4 cups white, 4 cups wheat)

Dissolve the yeast in ¼ cup warm water and let sit.  Put the hot water in the large metal bowl (run the bowl under hot water to kind of heat the bowl first).  To the hot water add honey, salt, oil, lemon juice and 4 cups of wheat flour.  Mix all this with the dough hook until it is all combined.  Add one more cup of flour along with the yeast mixture and continue kneading.  Add three more cups of flour and continue kneading.  Now you just have to watch:  once the dough has cleaned the sides of the bowl and is not too sticky it just needs to be kneaded a while longer until the dough is satiny.  More flour is usually needed, but the amount will vary.  Just add ¼ to ½ cup at a time until you get the right consistency.

Once the dough is satiny, take it out of the bowl, spray the bowl with Pam, put the dough back in and flip it over so that the top side is greased.  Cover with a towel and let rise for about 1 to 1 ½ hours—until it has doubled in size.

Punch the dough down and divide it in half.  Roll the dough into a rectangle, then roll it up jelly roll style.  Pinch the seam to the roll and pat the ends together.  Place each loaf into a greased loaf pan, cover, and let rise until the dough is at least 1 inch above the loaf pan.

Preheat oven to 350º.  Bake the loaves for 40-45 minutes or until golden brown.  The bottom should also be brown and the loaf should sound hollow when tapped.  Smear butter or margarine over the top of the warm loaves.

Utah State Food Storage Cooking School

-  Low and Hendricks, USU Extension, Salt Lake County, 1/99

Whole Wheat Snickerdoodles

1 cup shortening, butter, or margarine

1 ½ cups sugar

2 eggs

2 ¾ cups whole wheat flour

2 teaspoons cream of tartar

½ teaspoon salt

1 teaspoon baking soda

2 tablespoons sugar

1 teaspoon cinnamon

Cream together 1 ½ cups sugar and shortening.

Add eggs and beat well. Combine flour, cream of tartar, salt, and soda. Add to sugar mixture and mix well. Roll into approximately 1 inch balls.

Combine 2 tablespoons sugar and cinnamon. Roll dough balls in cinnamon/sugar. Place on

ungreased cookie sheet about 3 inches apart.

Slightly flatten. Bake at 400 degrees for 8-10

minutes. Remove from cookie sheet and cool on

rack. Makes about 4 dozen cookies.

Amount Per Serving (about 3 cookies)

Calories 293 Calories from Fat 137

Percent Total Calories From:

Fat 47% Protein 5% Carb. 48%

Nutrient Amount per % Daily

Serving Value

Total Fat 15 g 23%

Saturated Fat 2 g 12%

Cholesterol 27 mg 9%

Sodium 162 mg 7%

Total Carbohydrate 36 g 12%

Dietary Fiber 0 g 2%

Protein 4 g

Vitamin A 1% Vitamin C 0% Iron 6%

Whole Wheat Angel Food Cake

Teresa Hunsaker, USU Extension Home Economist in Weber

County shares this recipe. 16 Servings

2 cups whole wheat flour

½ teaspoon salt

2 cups sugar

½ cup cornstarch

8 eggs, separated

1 cup cold water

1 teaspoon almond extract

1 ½ teaspoons vanilla

1 teaspoon cream of tartar

Grind wheat on fine setting. Combine flour with

salt, sugar, and cornstarch. Sift together. (Remove bran and use for cereal.)

Separate eggs. Set whites aside. Beat eggs yolks

until light and lemony colored. Slowly add water, almond, and vanilla. Beat 2 minutes. Add flour mixture and beat 3-4 minutes.

Using clean beaters, beat egg whites with cream of tartar until very stiff. Gently fold whites into cake batter. Place batter in un-greased angel food cake pan. Bake at 325º for 75 minutes, do not under bake. Cool cake upside down. Cut cake from pan and glaze with an orange glaze or as desired.

Amount Per Serving (1 1/16 of cake)

Calories 206 Calories from Fat 25

Percent Total Calories From:

Fat 12% Protein 10% Carb. 78%

Nutrient Amount per % Daily

Serving Value

Total Fat 3 g 4%

Saturated Fat 1 g 4%

Cholesterol 106 mg 35%

Sodium 120 mg 5%

Total Carbohydrate 40 g 13%

Dietary Fiber 0 g 1%

Protein 5 g

Vitamin A 3% Vitamin C 0% Iron 5%

Giving credit: The following information was taken from National Center for Home Food Preservation- UGA.edu website: www.uga.edu/nchfp/  This is a great website for updated canning and preserving food information.  For further information regarding other food to can or for guidelines for pressure canning, please refer to their website.

General Canning Information

Recommended Jars and Lids

Regular and wide-mouth Mason-type, threaded, home-canning jars with self-sealing lids are the best choice. They are available in ½ pint, pint, 1½ pint, quart, and ½ gallon sizes. The standard jar mouth opening is about 2-3/8 inches. Wide-mouth jars have openings of about 3 inches, making them more easily filled and emptied. Half-gallon jars may be used for canning very acid juices. Regular-mouth decorator jelly jars are available in 8 and 12 ounce sizes. With careful use and handling, Mason jars may be reused many times, requiring only new lids each time. When jars and lids are used properly, jar seals and vacuums are excellent and jar breakage is rare.
Most commercial pint- and quart-size mayonnaise or salad dressing jars may be used with new two-piece lids for canning acid foods. However, you should expect more seal failures and jar breakage. These jars have a narrower sealing surface and are tempered less than Mason jars, and may be weakened by repeated contact with metal spoons or knives used in dispensing mayonnaise or salad dressing. Seemingly insignificant scratches in glass may cause cracking and breakage while processing jars in a canner. Mayonnaise-type jars are not recommended for use with foods to be processed in a pressure canner because of excessive jar breakage. Other commercial jars with mouths that cannot be sealed with two-piece canning lids are not recommended for use in canning any food at home.

Jar Cleaning

Before every use, wash empty jars in hot water with detergent and rinse well by hand, or wash in a dishwasher. Un-rinsed detergents may cause unnatural flavors and colors. These washing methods do not sterilize jars. Scale or hard-water films on jars are easily removed by soaking jars several hours in a solution containing 1 cup of vinegar (5 percent acidity) per gallon of water.

Sterilization of Empty Jars

All jams, jellies, and pickled products processed less than 10 minutes should be filled into sterile empty jars. To sterilize empty jars, put them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 ft. At higher elevations, boil 1 additional minute for each additional 1,000 ft elevation. Remove and drain hot sterilized jars one at a time. Save the hot water for processing filled jars. Fill jars with food, add lids, and tighten screw bands.
Empty jars used for vegetables, meats, and fruits to be processed in a pressure canner need not be pre-sterilized. It is also unnecessary to pre-sterilize jars for fruits, tomatoes, and pickled or fermented foods that will be processed 10 minutes or longer in a boiling-water canner.

Lid Selection, Preparation, and Use

The common self-sealing lid consists of a flat metal lid held in place by a metal screw band during processing. The flat lid is crimped around its bottom edge to form a trough, which is filled with a colored gasket compound. When jars are processed, the lid gasket softens and flows slightly to cover the jar-sealing surface, yet allows air to escape from the jar. The gasket then forms an airtight seal as the jar cools. Gaskets in unused lids work well for at least 5 years from date of manufacture. The gasket compound in older unused lids may fail to seal on jars.
Buy only the quantity of lids you will use in a year. To ensure a good seal, carefully follow the manufacturer's directions in preparing lids for use. Examine all metal lids carefully. Do not use old, dented, or deformed lids, or lids with gaps or other defects in the sealing gasket.
After filling jars with food, release air bubbles by inserting a flat plastic (not metal) spatula between the food and the jar. Slowly turn the jar and move the spatula up and down to allow air bubbles to escape. Adjust the headspace and then clean the jar rim (sealing surface) with a dampened paper towel. Place the lid, gasket down, onto the cleaned jar-sealing surface. Uncleaned jar-sealing surfaces may cause seal failures.
Then fit the metal screw band over the flat lid. Follow the manufacturer's guidelines enclosed with or on the box for tightening the jar lids properly.
Do not retighten lids after processing jars. As jars cool, the contents in the jar contract, pulling the self-sealing lid firmly against the jar to form a high vacuum.

If rings are too loose, liquid may escape from jars during processing, and seals may fail.

If rings are too tight, air cannot vent during processing, and food will discolor during storage. Over tightening also may cause lids to buckle and jars to break, especially with raw-packed, pressure-processed food.

Screw bands are not needed on stored jars. They can be removed easily after jars are cooled. When removed, washed, dried, and stored in a dry area, screw bands may be used many times. If left on stored jars, they become difficult to remove, often rust, and may not work properly again.
Please read Using Pressure Canners and Using Boiling Water Canners before beginning.  If this is your first time canning, it is recommended that you read Principles of Home Canning.
Definition:
Raw pack:  In raw pack canning and in cold pack canning, raw, cold or uncooked food is packed into jars, heated liquid is sometimes added, and then the jars are sealed and processed.
Hot pack:  Hot pack canning method, the product is cooked in advance and canned while still hot into hot jars.  The contents and the jars remain at a high temperature throughout.

Selecting, Preparing and Canning Fruit

Peaches-Halved or Sliced

Quantity: An average of 17½ pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts – an average of 2½ pounds per quart.
Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking.
Procedure: Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins. Cut in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution. Prepare and boil a very light, light, or medium syrup or pack peaches in water, apple juice, or white grape juice. Raw packs make poor quality peaches.
Hot pack – In a large saucepan place drained fruit in syrup, water, or juice and bring to boil. Fill jars with hot fruit and cooking liquid, leaving ½-inch headspace. Place halves in layers, cut side down.
Raw pack – Fill jars with raw fruit, cut side down, and add hot water, juice, or syrup, leaving ½-inch headspace.
Adjust lids and process.
Processing directions for canning peaches in a boiling-water canner are given in Table 1.

Table 1. Recommended process time for Peaches, halved or sliced in a boiling-water canner.
–		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 3,000 ft	3,001 - 6,000 ft	Above 6,000 ft
Hot	Pints Quarts	20 min 25	25 30	30 35	35 40
Raw	Pints Quarts	25 30	30 35	35 40	40 45

Applesauce

Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an average of 13½ pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 14 to 19 quarts of sauce – an average of 3 pounds per quart.
Quality: Select apples that are sweet, juicy and crisp. For a tart flavor, add 1 to 2 pounds of tart apples to each 3 pounds of sweeter fruit.
Procedure: Wash, peel, and core apples. If desired, slice apples into water containing ascorbic acid to prevent browning. Placed drained slices in an 8- to 10-quart pot. Add ½ cup water. Stirring occasionally to prevent burning, heat quickly until tender (5 to 20 minutes, depending on maturity and variety). Press through a sieve or food mill, or skip the pressing step if you prefer chunk-style sauce. Sauce may be packed without sugar. If desired, add 1/8 cup sugar per quart of sauce. Taste and add more, if preferred. Reheat sauce to boiling. Fill jars with hot sauce, leaving ½-inch headspace. Adjust lids and process.
Processing directions for canning applesauce in a boiling-water canner are given in Table 1.

Table 1. Recommended process time for Applesauce in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Quart Size	0 - 1,000 ft	1,001 - 3,000 ft	3,001 - 6,000 ft	Above 6,000 ft
Hot	Pints	15 min	20	20	25
	Quarts	20	25	30	35

Pears-Halved

Quantity: An average of 17½ pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 50 pounds and yields 16 to 25 quarts – an average of 2½ pounds per quart.
Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking.
Procedure: Wash and peel pears. Cut lengthwise in halves and remove core. A melon baller or metal measuring spoon is suitable for coring pears. To prevent discoloration, keep pears in an ascorbic acid solution. Prepare a very light, light, or medium syrup or pack pears in apple juice, white grape juice, or water. Raw packs make poor quality pears. Boil drained pears 5 minutes in syrup, juice, or water. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Adjust lids and process. Processing directions for canning pears in a boiling-water canner are given in Table 1.

Table 1. Recommended process time for Pears, halved in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 3,000 ft	3,001 - 6,000 ft	Above 6,000 ft
Hot	Pints Quarts	20 min 25	25 30	30 35	35 40

Apricot Puree for Leather: (from CharLynn)

Quantity: unknown
Quality: Choose ripe, mature fruit of ideal quality for eating fresh.
Procedure: Wash and remove pit of apricots.  Leave skin on and blemishes or bruises are fine too.  If desired, place apricots into water containing ascorbic acid to prevent browning.  Place drained slices in an 8-10 quart pot.  Stirring occasionally to prevent burning, heat quickly until tender (5 to 20 minutes, depending on maturity and variety).  You will know if is ready if you can mash with a potato masher and it mashes easily.  Place in blender or food processor and puree.  Press through a sieve or food mill.  Sauce may be packed without sugar and you can add 2 Tbsp of honey before dehydrating.  Reheat sauce to boiling.  Fill jars with hot sauce, leaving ½-inch headspace.  Adjust lids and process.
Processing directions for canning apricots in a boiling-water canner are given in Table 1.

Table 1. Recommended process time for Apricots, halved or sliced in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 3,000 ft	3,001 - 6,000 ft	Above 6,000 ft
Hot	Pints	20 min	25	30	35
	Quarts	25	30	35	40
Raw	Pints	25	30	35	40
	Quarts	30	35	40	45

Freezing Vegetables

by P. Kendall

Freezing is an excellent way to preserve fresh vegetables. The quality of frozen vegetables depends on the quality of the fresh products and how they are handled from the time they are picked until they are ready to eat. It is important to get the product from the garden to the freezer in as short a time as possible. It is important, also, to start with high-quality vegetables, as freezing will not improve the product's quality.

Blanching and prompt cooling are necessary steps in preparing practically every vegetable, except herbs and green peppers, for freezing. The reason is that heating slows or stops the enzyme action. Enzymes help vegetables grow and mature. After maturation, however, they cause loss of quality, flavor, color, texture and nutrients. If vegetables are not heated enough, the enzymes continue to be active during frozen storage and may cause the vegetables to toughen or develop off-flavors and colors. Blanching also wilts or softens vegetables, making them easier to pack. It destroys some bacteria and helps remove any surface dirt.

Selecting Freezing Containers

Select containers best suited to the vegetable. Square or rectangular flat-sided containers make the best use of freezer space. Good quality moisture- and vapor-proof packaging materials made of glass or rigid plastic are best. They prevent drying of the food during freezer storage. Moisture- and vapor-resistant bags and waxed cartons designed for freezing also retain satisfactory quality.

Selecting and Preparing Vegetables

Use vegetables at peak flavor and texture, When possible, harvest in the cool part of the morning and freeze within two hours. Wash vegetables thoroughly in cold water, lifting them out of the water as grit settles to the bottom of the washing container. Sort by size for blanching and packing.

Blanching Vegetables

Most vegetables may be blanched in boiling water or steam.

Blanching in Boiling Water

To blanch vegetables in boiling water, bring at least 1 gallon of water to a rapid boil in a blancher or large kettle with a lid. Lower a pound of prepared vegetables placed in a metal basket or cheesecloth bag into the boiling water and cover with a lid. Start counting time as soon as the vegetables are in the boiling water. Keep heat on high for the total blanching time specified in Table 1.

Follow the recommended blanching time for each vegetable. Under-blanching may stimulate enzyme activity and could be worse than no blanching. Prolonged blanching causes loss of vitamins, minerals, flavor and color.

Steam Blanching

Heating in steam is another way to blanch vegetables. Steam blanching takes somewhat longer than water blanching but helps retain water-soluble vitamins. Steam-blanching times are given in Table 1 for those vegetables that steam most successfully.

To steam vegetables, bring 1 to 2 inches of water to a rolling boil in a kettle with a tight-fitting lid and a rack that holds a steaming basket or cheesecloth bag at least 3 inches above the bottom of the kettle. Put a single layer of vegetables in the basket or bag so steam can reach all parts quickly. Place the basket or bag on the rack in the kettle, cover and keep heat on high. Start counting steaming time as soon as the lid is on.

Other ways to heat particular foods before freezing include heating pumpkin, sweet potatoes and winter squash in a pressure cooker or oven; heating mushrooms in fat in a fry pan; and simmering tomatoes on a range.

After vegetables are heated, cool quickly and thoroughly to stop the cooking. To cool vegetables heated in boiling water or steam, plunge the basket of vegetables immediately into a large quantity of cold water that is 60 degrees Farenheit (F) or below. Change water frequently or use cold running or iced water. Use about 1 pound of ice for each pound of vegetables. It takes about as long to cool the food as to heat it. When vegetables are cooled, remove from the water and drain thoroughly.

Packing Methods

There are two basic packing methods recommended for frozen vegetables: dry pack and tray pack.

To dry pack, place the blanched and drained vegetables into meal-sized freezer bags or containers. Pack tightly to cut down on the amount of air in the package. Leave 1/2-inch headspace at the top of rigid containers and close securely. For freezer bags, fill to within 3 inches of top, twist and fold back top of bag, and tie with a twist tape or rubber band about 1/2- to 3/4-inch from the food. This allows space for the food to expand. Provision for headspace is not necessary for foods such as broccoli, asparagus and Brussels sprouts that do not pack tightly in containers.

To tray pack, place chilled, well-drained vegetables in a single layer on shallow trays or pans. Place in freezer until linn, then remove and quickly fill labeled bags or containers. Close and freeze immediately. Tray-packed foods do not freeze in a block but remain loose so that the amount needed can be poured from the container and the package reclosed.

Labeling and Storing

Label packages with the name of the product and the freezing date. Freeze at once at 0 degrees F or lower. Because speed in freezing is important for best quality, put only as much unfrozen vegetables into the freezer at one time as will freeze in 24 hours, usually 2 to 3 pounds per cubic foot of freezer capacity.

For quickest freezing, place packages at least 1 inch apart against freezer plates or coils. After vegetables are frozen, rearrange packages and store close together. Most vegetables maintain high quality for 12 to 18 months at 0 degrees F or lower. Longer storage will not make food unfit for use, but may impair quality. It is a good idea to post a list of the frozen vegetables near the freezer and to check off packages as they are used.

Table 1: Vegetable freezing guide. (Note: Blanching times given are for 5,000 feet or higher. Subtract one minute
from times given at altitudes less than 5,000 feet.)__________________

Vegetable

Preparation

Asparagus   Select young, tender stalks with compact tips. Remove or break off tough ends and scales. Wash thoroughly. Sort for size. Cut to fit containers or in 2-inch lengths, Blanch medium stalks 4 minutes in boiling water, 5 minutes in steam. Blanch large stalks 5 minutes in boiling water, 6 minutes in steam. Cool and drain dry. Pack without headspace, alternating tips and stem ends of spears.

Beans, green   Select young, tender stringless beans. Wash thoroughly, remove ends, sort for size. Cut into 1- to 2-inch pieces, leave whole, or slice into lengthwise strips. Water blanch 4 minutes. Chill and drain. Dry pack with    headspace, or tray pack.

Beans, lima   Select well-filled pods containing green beans. Wash, shell and sort. Water blanch 3-5 minutes, depending on size. Cool and drain dry. Tray pack or dry pack with headspace.

Beans, green soybeans   Select firm, well-filled, bright green pods. Wash. Water bianch 6 minutes. Coo! and drain. Squeeze soybeans out of pods. Dry pack with headspace, or tray pack.

Beets   Select beets 3 inches in diameter or less. Wash; sort for size. Remove tops, leaving 1/2-inch stems. Cook in boiling water until tender: 25-30 minutes for small beets, 45-50 minutes for medium-sized beets. Cool and drain; peel, slice or cube. Dry pack with headspace.

Broccoli   Select tender, dark green stalks. Wash; peel and trim stalks. To remove insects from heads, soak 30 minutes in a solution of 4 teaspoons salt per gallon of water. Rinse and drain. Split lengthwise into pieces not more than 1 1/2 inches across. Blanch in steam 6 minutes or boiling water 4 minutes. Cool and drain. Dry or tray pack without headspace.

Brussels sprouts   Select green, firm, compact heads. Wash, trim. Soak in salt solution (see broccoli) 30 minutes to drive out insects. Rinse and drain. Water blanch 4-6 minutes depending on size of head. Cool and drain. Dry pack without headspace.

Cabbage   Wash. Trim coarse outer leaves of solid heads. Cut heads into medium or coarse shreds, thin wedges or separate into leaves. Water blanch 2 1/2 minutes. Cool and drain. Dry pack with headspace.

Carrots   Select tender, mild-flavored carrots. Remove tops; wash and peel. Leave whole if small; dice or slice larger carrots 1/4-inch thick. Water blanch whole carrots 6 minutes, diced or sliced carrots 3 minutes. Cool and drain. Dry pack with headspace.

Cauliflower   Choose firm, tender, snow-white heads. Break or cut into pieces 1 inch across. Wash well. Soak 1/2 hour in salt solution (see broccoli) if needed to drive out insects. Rinse and drain. Blanch 4 minutes in boiling water containing

4 teaspoons salt per gallon of water. Cool and drain. Dry pack without headspace.

Corn, cut   Husk, remove silk, trim ends and wash. Water blanch 5 minutes. Cool and drain. Cut kernels from cob. Dry pack with headspace, or tray pack.

Corn-on-the-cob  Husk, remove silk, wash, and sort for size. Water blanch small ears 8 minutes, medium ears 10 minutes and large ears 12 minutes. Cool and drain. Pack in plastic freezer bags without headspace.

Eggplant   Peel, cut into slices 1/3-inch thick. To preserve color, drop pieces into a solution of 4 teaspoons salt per gallon of water. Water blanch 5 minutes in the same proportions of salt and water. Cool and drain. Tray pack or dry pack in layers separated by sheets of locker paper.

Greens   Wash young, tender leaves well. Remove tough stems and imperfect parts. Cut in pieces, if desired. Water blanch tender spinach leaves 2 1/2 minutes; beet greens, kale, chard, mustard greens, turnip and mature spinach leaves 3 minutes; and collard greens 4 minutes. Cool and drain. Dry pack with headspace.

Herbs   Wash, drain, trim or chop. Tray freeze. Use in cooked dishes, as product becomes limp when thawed.

Mushrooms    Select mushrooms free of spots or decay. Sort for size. Wash and drain. Trim off ends of stems. Slice or quarter mushrooms larger than 1 inch across. Dip mushrooms to be steam blanched for 5 minutes in a solution of 1 teaspoon lemon juice or 1 1/2 teaspoons citric acid per pint of water. Steam whole mushrooms 6 minutes; quarters or slices 4-4 1/2 minutes. Cool and drain. Mushrooms also may be lightly sauteed in butter or margarine and cooled. Dry pack with headspace.

Onions  Wash, peel and chop fully mature onions. Water blanch 2 1/2 minutes; cool and drain. Also may freeze without blanching.Tray pack or dry pack with headspace. Use in cooked products. Will keep 3-6 months.

Peas, green   Select bright green, plump, firm pods with sweet, tender peas. Shell. Water blanch 2 1/2 minutes. Cool and drain.

Dry pack with headspace.

Peas, sugar or snow pod   Wash, remove stems, blossom end and any strings. Leave whole. Water blanch 3 1/2 minutes. Cool and drain.

Dry pack with headspace, or tray pack.

Peppers, green, sweet   Select firm, crisp, thick-walled peppers. Wash; cut out stems. Cut in half, remove seeds. Cut into strips or rings, if

desired. Water blanch halves 4 minutes, slices 3 minutes for tighter packing and use in cooked dishes. Cool and drain. Freeze without blanching for use in salads and as garnishes. Dry pack blanched peppers with headspace. Tray or dry pack unblanched peppers without headspace.

Peppers, hot, condiment   Wash and stem peppers. Dry or tray pack in small containers without headspace.