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months.
From USDA bulletin, freezing fruits and vegetables, with the following suggestions:
Lima beans—blanch shelled young beans 2 minutes; mature 3 minutes.
Snap beans—wash; leave whole or cut in pieces. Blanch 2-3 minutes; chill; pack.
Broccolli—cut off large leaves and tough stalks. Wash well and soak heads down in salted water (4t. salt to 1 gal. cold water)' 4 hour then planch 4 minutes, chill and pack.
Brussell Sprouts—same as broccolli.
Cabbage—blanch whole leaves or shredded cabbage 2 minutes quartered wedges 3-4 minutes. Chill and pack.
Corn on cob—husk, remove silk and trim. Wash. Scald 7 minutes for slender ears. Scald 11 minutes for large thick ears. Chill and pack.
Corn whole grain—same as above; cut from cob. Cool quickly and pack.
Green peppers—wash, remove seed and slice as desired. Scald 2 minues Chill and pack in brine 1 t salt to 1 cup cold water.
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