xt7f7m04084s https://exploreuk.uky.edu/dips/xt7f7m04084s/data/mets.xml   Kentucky Agricultural Experiment Station. 1943 journals kaes_circulars_003_398 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 398 text Circular (Kentucky Agricultural Experiment Station) n. 398 1943 2014 true xt7f7m04084s section xt7f7m04084s       AU; A-Y   r ; .
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I  STORING FOUBS "
  v
  I II
`    FREEZER
  Suggestions for
  Preparation • Packing · Freezing
{  Thawing • Cooking
zcl
‘ Circulor 398
I  UNIVERSITY OF KENTUCKY
  College of Agriculture ond Home Economics
I Extension Division
/4 I Thomos P. Cooper, Deon ond Director
943 ·_
uri? I   
gI’l· I
of __
l·4II  

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l
ll l SU
l This circular is based entirely upon information gained in inves-
tigations made by other colleges ot agriculture and home eco- CO
` nomics, by the U. S. Department of Agriculture, and by locker is dres
1 companies and manufacturers of equipment for them. No investi- Should
gational work of this sort has been done at the University of
Kentucky, and the authors hereby acknowledge their indebtedness mmpcl
to these other workers, institutions, and companies. Kentucky Small
readers whose questions on storage of food in freezer lockers may Clllllftd
not be fully answered in this publication are requested to write Ani
` to the authors for a list of other sources of information. Moist
, ziir less
weight
·  Agi
V J 1011. P
lor sev
stored
I Pre
l  lamb 21
CONTENTS ’ 1***6 l
Por
t Page 4 iis soon
, Bev
MEATS .......................,....... 3 V  in the
Cut
POULTRY ............................ 5 ml im
amd pl;
VEGETABLES ........................ 6 WT
must 11
FRUITS .............................. 11 ` ll must
m ihc
T1-1Aw1NG AND cooxmo U l“"°S·
` FROZEN Fooos .................... 14 CGI]
.. ilic mo
n ilill mz
. mic sid
Q (?ll`(§fllll
P  Stca

 i
   
Storing Foods 1n Freezer Lockers
By _]. B. K1;Lu;Y and PEARL ]. HAAK
Meats
Cooling and aging.- Rapid cooling of meat immediately after it
is dressed is most important to prevent spoilage. The dressed carcass
should be chilled and aged in a refrigerated room maintained at a
y temperature of 32° to 36° F and at a humidity of 80 to 85 percent.
Small carcasses, such as veal, lamb, and pork, are usually thoroughly
chilled in 24 to 36 hours, but larger carcasses may take 72 hours.
Amount of moisture in the air (humidity) is of great importance.
Moist air favors the growth of bacteria and molds on the meat. Dry
air lessens their growth, but if too dry it causes excessive shrinkage in ·
V weight of the carcass.
. Aging improves the quality and tenderness of beef, veal and niut-
ton. However, do not over age meat that is to be frozen and stored
. lor several months, since it will reduce the length of time it may be
A stored without becoming rancid.
· Present practices are to age beef 5 to 10 days, veal 3 to 5 days, and
. lamb and mutton 5 to 7 days. Extremely fat beef may be aged longer
` , if the fat is trimmed before freezing the meat.
. Pork, fish and poultry are not aged but are packaged and frozen
V us soon as thoroughly chilled.
j  Beware of bruised, spoiled or soiled parts. Cleanliness is essential
in the handling of meats.
j Cutting.- Wlieii the meat has been cooled and aged, it should be
y tut into the so-called "retail cuts," or otherwise processed as desired,
_  amd placed in packages of the sizes needed to suit the family.
.  Wrapping.- ln selecting a wrapping material, keep in mind it
_ must prevent the food from drying out and from absorbing flavors;
. it must not absorb grease, oil, water, blood; it must not give a flavor
to the product; it must not crack or become brittle at low tempera-
J tures.
Cellophane and cellophane combined with stockinette have bee11
i. the most successful wrappings for meat. A limited amount of these
_ »till may be obtainable. Parchment papers or papers parafhned on
. tmc side are the available wrappings now. Packages must be wrapped
‘ tarefully and tightly. Two thicknesses of some papers may be needed.
,  Steaks should be separated by parchment paper if they are to be
l . 3

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  4 Exrizmsiou Ciacutmz No. 398
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Bet
Chilling and aging room for meats in freezer-locker plant in Shelbyville, Kentucky. p V€3l, l
’ l Hsh frt
cooked unthawed. Ground meat should be hrml · >acked in carto115 [L ;
l .
to keep out air. Sausage should not be salted or seasoned, because ll (liffeye
may develop rancid flavor sooner than unseasoned sausage. i-iely Q
Marking.- Label each package with the kind of meat, the cut. ?
the weight, the date, and locker number. This will aid later in select
in<·· the cuts wanted and the meat that has been stored for the lon¤’€$l
rs C
time. birds 1
Quick freezing.- lklhen packages are marked, the meat shoultl 1 Dr
be placed in the quick freezer compartment and held at a tenlperature in rei].
of lll to 150 below zero Fahrenheit. There is considerable difleY€H€€ . lm- Oy
in present practices regarding the length of freezing time. For mC¥*l» , at-u{l‘(»(
present practices range from 2 to 24 hours. g remov
‘ Storage.- After freezing, place the packages in storage loCl€¥‘¥*‘ ]L
ture of OO Fah. or lower is recommended, Fresh pork should not bc bird h
left lll StOl‘3gC more than 4 to 6 months, cured pork for more thall lll { Tk
lo l2 months, and ground pork or sausage that is seasoned or Sillled ul, Or
for more than 2 months. Ground pork unseasoned and unsalted. Gm _ pa
be left in storage about 4 months. _  <·|l`orl

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Room 'and equipment in Shelbyville freezer-locker plant used in cutting and
p8Ck8gll'lg I'I`l€BtS.
Beef and lamb can be kept for 10 to 12 months in freezer storage.
ky, Veal, mutton, and poultry are commonly stored 4 to 6 months and
l Hsh from 1 to 3 months.
"lb It is a good practice to store and use different kinds of meats at
ll different times during the year, so as to have a constant supply, a ra-
; nety and so that none will remain in storage after it starts to spoil.
ut, Z
et-   Poultry
CSL Selecting.- Select for freezing birds that are fat, for fattenetl
ll _ birds usually have best flavor and juciness.
I ( . Dressing.— Remove the feathers and draw the entrails. As an aid
"° t H1 removing the feathers, use water at temperature of l28° to l?l0° F,
M -  l01‘ overscalding at a higher temperature will often leave the skin
’ l V . . · . · »
A ’ — $(lll2l("(l and scalde(l_ Also overvscalded birds will not keep well. llllfll
Q remove pin feathers with a dull knife and remove the hair by singeing
"$. - , `
J r Mer an open flame.
·a- y . . . . . .
l} It is easier to remove the entrails without breaking them if the
ic · .
In V lmfl has first been thoroughly cooled in cOld Water.
I Thoroughly wash the carcass, dry it, and cool it before cutting it
et . . . .
H UP OT putting 1t in the package or storage contamer.
ia . ‘ . , t
. Packing.- Poultry may be packed whole or taken apart. Exeiy
3 <~|lort should be made to store poultry in moisture-proof containers to

 l
l
  ti Exriawsrox CIRCULAR No. 398
I· , prevent drying and "freezer burns" which not only make the product Ca
L unsightly, but often cause very pronounced off-flavors in the meat. jug, [1;
y Poultry for locker storage may be placed in tin cans, sirup . SCE
f pails, glass jars, with tight lids, and moisture proofed paper cartons WGH
or wrappings such as cellophane, parchment, and waxed paper. Take C and
y care when handling the package not to injure the wrappmgs. 4 md fc
after t
Vegetables water,
Vegetables selected for freezing should be at right maturity for Suitab
cooking. They should not be woody, but should be sound, and have 2l2° Y
a good flavor and color. Remember the product you take out of W6 Of
storage will be no better than the one you put in. Ta
Vegetables keep best if processed and placed in the freezing com— ¥ it used
nartment within 6 hours after the are athered. If it is not iossible
l Y S l yy}
to freeze them the same day they are gathered, keep them in a cool I im
place over night. vegem
A list of the vegetables which have been found satisfactory for A will bt
freezing, and directions for preparing and packing them, is given in
Table l.
yi   as t `  
. -·.¥. »     ~ t T   .t-  > »
V ;"‘“‘•t···=;==::;§{§.g;m,_»,__,,_¢%%  k     up   p
j, w > ,_ (_`   ,_`_¤, r _ . r` _ L   cr
· t fa .   _ f —~~ Q.  , [ ‘t»  _ . as ’  · .»·   Y    » &»» —’
Fa "°‘“"'f'  1 l b/ \‘ I V, · s     _ i     fr “’g f {   V
Q ; ‘ <» all ., —     .>   [  ,- 9:,*   = ;.   _ E, ‘
I   ii   I     i J i il il. A      ‘ r    rf]  
  i.' ` l`   `A i` . r  ·  
,   l, Iv i I · —   »»<¢~·*  V Haj,  - •"~.,,
  .... , ‘ .  s ‘ - *~    ·   zzts    
» "   {  — i ·e   »   ’aat Q
»  ·~ T " th  eu. . W   tn- - . _ ,·5;Ft
Scalding vegetables in boiling water before freezing causes them to keep better .i ik-/N
during freezing storage. Unless the vegetables are properly scalded, undesifable After Sc
flavors develop and food value is lowered. °0<>led ig

 _ Sromuc Foons rw Fmgezmz Lockmzs 7
ct Carefully sort, grade, wash, and prepare the vegetables as for cook-
tt. ing, then scald and package them before putting them into the freezer.
P - Scalding aids in cleaning the vegetables, and helps them to keep
ls well. It partly sterilizes them and slows down their loss of vitamins
*6 C and A. Scalding also greatly helps to keep color, flavor, texture,
and food nutrients. Scalding may be done by putting the vegetables,
after they have been sliced, cubed or otherwise prepared, in boiling
water, or by exposing them to steam in a pressure cooker or other
ns suitable container. Vegetables should be scalded at a temperature of
Vic 2l2° F. The time required depends upon the kind of vegetables and
jr size of parts and whether scalded in water or steam.
Table I gives time recommended for scalding in water. lf steam
H- ~ is used, increase the scalding period to 2% times that of boiling water.
ki \Nhen scalding with hot W21l€1`, use 4 or 5 gallons of hot water to
O l pint of the vegetable, or 6 to 8 gallons of water for each pound of
vegetable. For leafy vegetables and corn, about twice as much water
" will be needed for rapid handling.
1
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KEY _
’l" i  Alter scalding the vegetables gre immediately cooled. Here they are being
. °°°l&d in running tap water.

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l.
 
l. ‘ . . . . .
  Tuble `I.-— Directions for Preparing, Sculding, ¤nd Packing Vegetables
‘ for Quick Freezing
· . Scalding* time , . —
i · . . .. Vk \c··etal
, Vegetable Preparation m bmlmg water lac mg U
l  . . —;——T‘—.
Asparagus Cut tips 1n 4%-inch 2 to 3 Ill1I1U[€S*. 2-percent brine _ _
lengths, cut other shoots Cool in cold water. (4 teaspoons salt `l’mf‘°
- in l—inch lengths. VVash Drain. to 1 qt water, or "lw
1 thoroughly. Don’t use M; lb salt to 6 qu SW6]
iron utensils. water), or dry
pack.
(Lreen beans Prepare as l`or canning. 2 to 3 minutes"*. 2—percent brine or illmmf
Cool in cold water. dry pack. Wlllilf
Drain.
l.ima beans Shell by hand. Process 1% to 2 minutes*. Dry pack. Winter
as soon as possible after (Iool in cold water. squas
shelling. Pack white Drain.
beans separately.
Broccoli `L Examine carefully. Cut 3 to 4 minutes*, de- 2-percent brine Ol ing w
Brussels in small pieces. Use pending on size of dry pack.
sproutsyi only tender portions of pieces. Cool in cold r ____ ____
flower stems. Remove Willelt Drain.
outer yellow leaves.
(larrots Top, scrub under run- 2 to 3 minutes* for 2-percent brine Ol  g
ning water, trim, and diced, 35 to 4 minutes dry pack. * if 
. · i  
dice. Young carrots lor whole carrots. (lool .;;..;,-1 
lngryr be left \`Yl]()lQ_ lll (`Oi(i XVZILCI`. ])l`ilfll     ii
Caulillour Examine carefully, 2 to 3 minutes, depend- 2-percent brine V
'l`rim and break into ing on size of pieces. desirable. ¥;.`;_·_
small pieces.    
Sweet corn llusk, silk. and trim (But corn—scald on cob Usually packed     (
(yellow cars. Scald on cob for for rl minutes. (1ool in dry, Individual
or white) cut corn. cold water. (Jut from ears wrapped lll .;
cob and pack. moisture-proof I  
(Zorn on cob—Scald l>¢¤P€¤` imfl l’l*"`°(  
medium ears for S to 9 in ¤U*'“€"· V V-
minutes; large ears S to “ -.
ll) minutes.
Peas Sort out small immature l minute. Cool prompt- May be p1li`k€d V `
>ods, lar<¤·e hard rods, ly in cold Willel`. dr . l51`ill€ >f°”'
p l__ . _ Y
and foreign material. lerred.
Shell by hand or with _
hand-sheller. After
BYE pr
Peppers YVash, halye. remove May be packed without May be pacl<€rine , . Y
ns wh Spinach and `vlash thoroughly; Scztld for 2 to 2% Usunllv packed
_ _ other remove alldiscolored minutes.* Kee leaves without tttldetl
tex, ot _ _ P _ _
Ureens leaves and lztrve movinrr durinv scnldin i uitl.
to 6 qu ¤ ai o _ ¤ g q
dl.), stems. ztnd cooling.
Cook as for the table. 3% minutes. Cool before pzt<‘k—
Wim 0, mmmgy Do not add seasoning. ing in paper
Squash Avoid using excess eontniners.
water.
Winter Cook until soft. Cool before puck-
squash ing in pznper •
containers.
* II` steam is used, increase sczrlding time 2%, times longer than given for boil-
irine tit ing water.
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’l(lll¤ll °§*=;;`?’ ·  .;`.>-  "-i¥£;_` }       ‘ L_ {1 _i" /
ged ttl , A  . ‘·~,* _     rw p ,    
mot     Q.     —»..   X t ~ 2 _,A . 3. N  · ’  jx
pl¤··`°" ` ·   ‘     " ; ’ ~   ’ (Z
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l After cooling, the sealded vegetables The bag liner is Sealed with 3 heated
are Put in paperboard cartons fitted Hatn-ori. Use moderate heat so as not
qcked with m0isture-resistant bag, The heat- to destroy the sealmg surfaces. In an
(,_ Cr, Sealable moisture-resistant bag is arr-tight and moisture-tight package
A grime} essential to prevent "freezer burn" the frozen foods will keep longer.
( during storage.
/

 I
  10 Exrizxsiou CIRCULAR No, 398
f ·
-   Directions for scalding with hot water
  l. Place the prepared vegetable in a wire basket and dip it under rapidly l
t boiling water. HTC
l 2. Lift the basket of vegetables up and down once or twice so that the hot mac
water will go among all the vegetables. (
3. Scald for the right time in water that is kept boiling. _
. 4-. Remove the basket of vegetables and chill in cold running water or iced ?W_€€
` water at 50° or GOO F, cooling, if possible, to 600 1*. lum
  Remove and drain in a colander. - Tiff? 1
fi. l)o not leave the vegetables in the water longer than needed to cool them. E
Directions for scalding in steam f1`€€P
, l. Scalding may be done in a pressure cooker. for (
2. Place the vegetables in a basket on a rack. H go,
3. Use enough water to keep from going dry. · Im b
l l>t‘ llt‘1lf<‘ll
l`¤¤· l*>l‘ sterilization.
The most popular commercial container is a rectangular waxed
t if lm])€l`·l)02ll"(l carton lined with cellophane, parchment or other m<>iS·
T ture-vapor-proof material. This lining may be a bag which can be
id- heat-sealed with a flat-iron or soldering iron, or with paraffin, after
an filling. The cartons are light and convenient. They permit storing
rthout one-third more food in a given space than round containers.

 l
  Table 2.- Directions for Prep¤ring cnd Packing Fruits for Quick Freezing
I  
    l·`ruit Preparation Sugar sirup pack Dry sugar and dry pad
3 Rhubarb \/Vash and cut 1 inch Cover with 50 percent Dry sugar not
; sections. Do HOK peel. sirup. recommended.
, May be packed
‘ dry without
l sugar.
Strawberries May be packed whole, Cover with 50—percent Mix l part witltl
cut in slices l/8»inch cold sirup. Sugar pack parts berries. li
» thick, or crushed. preferred. whole berries art
used, use l pilll
sugar to 3 parts
berries.
R<°· Sort, wash, and drain Cover with 50-percent Sirup pack pre-
berries thoroughly. Do not cold sirup. Rush to [erred.
crush berries in filling freezer as soon as
‘ containers. _ packed.
Blilfk l‘IlSp- Same as red raspberries. Same _ For use in pi€S
hf‘T¥`l€S and cobblers, mix
l part sugar to Ii
parts berries. Va
Dewberries Sort, wash, drain, and Cover with 45 or For pastry, mixl
Bl2lt`l=¤`¤ · " c c . i   · »   .   “
,; é* ,__ _`—_     _ »  ,_
1 pre- -  if ir      » ~
~ vie   .   g °``` - A‘’ 
ars, mix     ’ ·’ rg.
gar t0 Ii ‘ i
lcs- Various kinds of containers are used for packa ing frozen foods for lockers.
S
r mirl . . . . .
fl Choose eontamers of a size to meet the lannl ls needs for ()ll(J meal.
to
l€$· The ordinary 1-quart carton requires a head space of % of an inch
nm to allow for expansion when product. is frozen; when unsweetened
ded. juices are frozen, the container should be filled only four-Hfths full.
OZCUI ¤\ quart glass jar should not be Hlled higher than an inch below top
r .
Lgar 0 of rim.
_ I Packing in sugar.— The amount of sugar to use may be varied to
Ulm, Suit the individual taste. A sirup concentration of 60 percent is very
\ _ . . ,. .
d ¢·lici·· Sweet and more difheult to handle than lighter sirups. Strups of 40-
w€ll· to 55-percent are usually preferred.
or du l’roport.ions of sugar and water to use for different concentrations
recom; aut- given in Table 3.
.·\fter putting the fruit in the container, cover it with the strup.
ordrv the sirup should be cold when poured over the fruit. Leave room
r<·¤¤>1¤l‘ li0l` (YX|)Hl]SlOll in freezing (see paragraph on containers, above). l‘rllll
usually stays in better condition in sirup than in dry sugar, but has
less liquid after thawing when packed dry.
X/Vhen using the "dry sugar pacl<," the sugar should be thoroughly
mixed with the fruit before putting in container.
The following method of applying the sugar to berries has proven
successful. Place the berries, that have been washed in cold water and
mi dri fll`¥llIlCCl, in 21 cold crock in 2-inch layers, s)rinklmg dry Slltlilr OYCY
recom- ’ I . . - I _
each layer as the container is Hlled. Allow the l)C1"l`l€S to remain in t ic
 

 fi, 1~l l·Lx·1i;:~1sioN tjiiacui./m No. 398
l Table 3.- How Much Sugar ond Water to Use in Making Sirups lillil
` Amount of sugar per quart of water blc I
1 B volume in Resulting volume C 7L
(Zoneentration sgmdard cilps By weight of sirup (gluarts) liilll
at 72 F
` 30 percent ..._....,.........., 2%; 14 Oz 1.25 » adv
‘ 40 percent .........._......... 3% 1 lb, 6.3 Oz 1.38 _ A
/15 percent ........,.._........ 4 1 lb, 11.3 oz 1.47 lug
50 percent ..,..________....... 5 2 lb, 1.4 Oz 1.56 the
55 percent _................... 6 2 lb, 8.8 Oz 1.72 whe
60 percent ...........,........ 7 2/5 3 lb, 2 oz 1.84 IPO
L -
crock until sugar dissolves (usually within an hour) and then place Whit
them in the containers. Seal and freeze them at once. Some prefer to mid
mix sugar and berries in a large pan, turning them with a pancake mm
turner and putting them in the containers at once. ` '·
Label the container with the date packed, kind of fruit it con- 300
tains and locker number. I
and
Thawmg and Cooking Frozen Foods ,,0,,,
The food value of frozen foods depends upon the quality of the an it
foods and how they are treated before they are frozen, how long they ed ft
are kept after thawing before being cooked; and how they are pre- \,
pared for the table. Some food value is lost in preparing frozen foods froze
just as in preparing fresh products. Frozen foods can be kept frozen shou
for several days in the freezing compartment of a refrigerator if they are k
are quickly transferred from the locker or freezing cabinet to the re- ing ¤
frigerator.
Meats.- In tests made by the Bureau of Animal Nutrition and
Home Economics of the U. S. Department of Agriculture, frozen mealS ,.1.Q,i
Table 4.- Time Table for Cooking Roasrs (300° to 3S0° F) and Steaks .\spa1‘
Kind of meat Unfrozen Frozen  
\.
Beef roast (Will-
Rare .._,_.,__.__._.......................... 28 min per lb 53 min per lh Efmj"
Medium ________....___,__..,........... 32 min per lb 57 min per lh (fl"_l_l
\Vell done ___,__....___,,_,___,____,____ 40 min per lb 65 min per lh (fill)
· ` 'Cll
Pork roast (should always be cooked until well done) (gcc],
(Zenter cuts .......................... 30 to 35 min per lb 50 to 55 min pct lh (iraq],
Rib or shoulder ends .......... 50 to 55 min per lb 70 to 75 1nin ]>C1` ll) - Sum
Steaks, broiled S lim`:
. . , . _ ( ' ·
l inch tl11(’k ...__________.__,___ 8 to 10 minutes 21 to 33 Illllllllcs S 
1% inrh thick .................... 10 to 15 minutes 23 to 38 mim1t€$ ,,l_ll1‘“
2 inches thick ........,..._.____ 20 to 30 minutes 33 to 43 minut€5  
 

 Srorunc l·`oons in l·`iu·.1·rz1;a Lockmts {5
taken fl`()l}1 tl1e storage lockers a11d put in [ll(€ l1011lC refrigerator could
—~—“_ be kept only 2 to 3 days i11 an ice refrigerator 2lll(l 3 to 4 days in an
lumc electric refrigerator, depending on the thickness of meat, before a
ms) tainted odor appeared.
T lt is 11ot necessary to [l121W meat entirely before cooking b11t it is
` advisable to l1ave it at least two-thirds thawed to assure LIllll·()l`11l cook-
ing. There are several ways of thawing meat: (1) lt 111ay be left i11
the refrigerator to defrost slowly. There will be less loss of juice
wl1e11 meat is tl1awed slowly, allowing 24 to 36 hours for thawing a
__ —l—pound roast. (2) It may be thawed at room temperature (7()° l·`)
JMC which requires about 2 hours per pound of meat.   It Illéiy be put
rr to Under an electric fan at roo111 teniperature and thawed in about 45
Cake minutes per pound of meat. '
'l`ime needed for cooking frozen a11d unfrozen roasts a11d steaks is
con- given i11 Table 4.
Poultry.- Most people recomn1end complete lll1·1l\‘Vll]g of poultry
and cooking it tl1e S2llllC as a fresl1 bird. It takes about 8 hours per
pound to thaw a chicken in an electric refrigerator, but less time i11
the an ice box. Thawing may be hastened by using tl1e methods suggest-
they ed for other 111eats.
pre- Vegetables.— Vegetables will keep as long as tl1ey remain solidly
Jods frozen, but once tl1ey are tl1awed they become like fresh food and
:>ze11 should be used at once. Tl1e flavor, color, and texture of vegetables
they are best if the cookin >· is (lOI1C b dro J yin the frozen food into boil-
t _ in Y l _
I rC- lng water and continuing the cooking at boiling temperature u11t1l
and T¤bIe S.— Directions for Cooking Frozen Vegetables
I _  
[CMS lli`UtlllC[ (l·])()UlI(l package) ,’\I]](_)llI]l 0f water T1InC of COOKIIIII,
 
(5 lsparagus _____,_ _ ____,_________________ l cup Boil 8 to 10 IIllllUl.€$
-*i l%m(·(·q)li ________________>______>________ ] Cul) Boil or steam 5 to 8 lll|IlUlC$
Brussels sprouts ,,,______,__________ I cup Boil 5 to 7 nllIll1lC$
(ianliflower ____,_____________________ 1% cup Steam ’l to 6 nl1¤Ul€5
H) (Zorn on the col) ____________________ 1% cup Steam 4 to 6 IHIIIUICS
H) (Zorn (cut) _________>______>__________,__   cup Steam 4 to 5 IIIIIIUKCS l
H) (Zarrnts _________ _ ________________r_Y____   (flll) Boil or SlCan1 5 lf) lfl ¥UlUUl"$
(i]`(*(`·|] l)(‘g;u]g _ __________ _ ______________ l (ttl)   ()1` steam 8 U) lf} n·lllHllC$
(ireen peas ___,________________________   cup Boil 0I` SICQUTI 5 U) 7 mllmlcs
er lb (Lreen lima beans _
C1`ll’ - Small greg;] ___>__,_,__>__>_______ 2 cups Boil Ol` SlC2lIIl 8 U) l2 Y7l(nUlC$
Large _____________________>____________ 2 Cups Boil of SKCHUI 15 (0 20 mlnutcs
HCS )*>$‘l>eans (green edible) ______ M Cup Boil or steam lt) to In minutes
RCS S])lI1?\(`ll (partially tlmwett) % eup Boil ·1 to 6 m