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Today^ Woman
Judy Burtncr
Extension Agent,
Home Economies
Information on freezing fruits and vegetables is included in the USDA Bulletin 10, Home Freezing of Fruit and Vegetables which can be obtained from the Extension Office.
We do not need to continue to emphasize the importance of blanching of vegetables. Blanching destroys the enzymes responsible for changes in color, flavor, and texture. Remember that blanching time is counted from when the vegetable is plunged into the boiling water - not when the water returns to ^boiling. Generally, we say the smaller the piece, the shorter the blanching time. At the end of the blanching time, the food should • be dipped into cold water to stop the cooking.
Blanching does reduce the number of microorganisms present but its major purpose is to prevent undesirable changes in •color, flavor and texture. Blanched vegetables are easier to ^pack into containers than unblanched ones. 1 Enzymes are active in fruits, •too, causing them to darken. Blanching fruits to inactivate the enzyme would cause them to have a cooked flavor, so we use other methods. One is to keep air out as the enzyme must have oxygen. We do this when we pack fruits in syrup. Sometimes we put crumpled paper on top of the fruit to be sure it stays under the .syrup. ' Another method of interfering with enzyme activity is to add ascorbic acid. It is acted on .instead of the fruit. Citric acid may be used alone or with ascorbic acid. It is effective because the enzyme is less active in a more acid medium.
Freezing Cabbage
Numerous requests have arrived in the office concerning the freezing of cabbage. Cabbage cannot be frozen satisfactorily for use as slaw. In the freezing process, the cabbage loses its crispness just as lettuce does, cabbage. Cabbage cannot be frozen satisfactorily for use as slaw. In the stews. A short cooking time is used. (It is really blanched.) The product is easier to pack into containers than when raw.
It doesn’t seem worth the freezer space, really. USDA
Smokey Serye:
87.0%