Tag: vegetables

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Freezing Vegetables

by P. Kendall * (1/13) Quick Facts… The quality of frozen vegetables depends on the quality of the fresh produce. Blanching and prompt cooling are essential in preparing most vegetables, except herbs and green peppers, for freezing. Blanch vegetables by placing them in boiling water or steam. There are two basic packing […]

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Drying Vegetables

by P. Kendall, P. DiPersio and J. Sofos* (11/12) Quick Facts… Successful drying depends on heat, air dryness and air circulation. Select vegetables to be dried at peak flavor and quality. Blanch vegetables before drying to stop enzyme action and enhance destruction of microorganisms. Package dried foods in tightly sealed containers […]

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Canning Vegetables

by P. Kendall and E. Shackelton* (9/13) Quick Facts… Most recipes for home canned foods will require elevation adjustments to time and/or the processing method. Can vegetables only in a pressure canner and at the pressure required to reach 240° F for your elevation. At varying elevations, the processing time stays […]