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Pago Home Hardware Handyman Home of the Handyman Tips from the Handymans Wife Blanching All vegetables must be blanched before freezing since they contain chemical substances called enzymes which if not controlled by blanching will cause im- changes in the flavour color and texture the vegetables when frozen Although some loss in value occurs in blanching the frozen vegetable when cooked should compare favorably with the cooked fresh vegetable For blanching In a or large kettle with cover Use 4 quarts 20 cups of water to about 1 pound of vegetables qts for leafy vegetables Place the vegetable in the blancher or in a wire basket or in a cheesecloth bag Lower into the vigorous ly boiling water Place cover on or kettle and immediately start counting the blanching time Keep heat on high so that water will quickly return to the boil Follow these blanching times because under blanching or over blanching by a minute or two will make quite a differ ence in the quality of the vegetable 2 minutes for peas spinach minutes for medium asparagus cut green orwaxbeans medium broccoli small sprouts cauliflower 4 mm for whole kernel corn large asparagus whole beans large broccoli medium 111 Safety Eye Glasses 1310 89