NOME PRESERVES HANDBOOK 25

Keep product chilled while working with it.

Give food adequate packaging protection.

Place packaged food in freezing locker at once. If this is not possible place in
refrigerator in the meantime.

Do not over-crowd the freezer with too large a quantity of unfrozen food. This
would retard freezing.

It is most important that the food be quickly frozen.

10. Maintain a storage temperature of 0 degree F.

Se SS

DIRECTIONS FOR PREPARING VEGETABLES

Asparagus Trim as for table use. Steam 31%4 to 4%
minutes. Cool,
drain and pack.

Broccoli Cut in pieces not thicker than | inch. Steam 4 to 6 min-.
utes. Cool, drain
and pack.
Corn on Cob Use before starchiness developes. Husk. Steam approx.

814 minutes.
Cool, drain & pack

String Beans | String and cut in 34” pieces. Boil 2 minutes
) Cool, drain & pack.
Peas Use sweet rather than starchy variety. Boil one minute
Shell. Cool, drain & pack.
Spinach Discard thick stems. Boil 214 minutes

using 2 gals. water
for | Ib. spinach.
Agitate to prevent
matting.
Cool, drain & pack.

Note: Vegetables are packed WITHOUT salt or water.

DIRECTIONS FOR FRUITS | : Amount of Sugar
Strawberries Wash in ice water. Mix with | lb.
(sliced ) : Drain, hull and slice 3g” thick. sugar to 4 lbs. of

strawberries. Put
in moisture proof
container and seal.

Strawberries Wash ripe berries in ice water. Add | Ib. sugar to 4
(whole) Drain and hull. Ibs. fruit and _ stir
till sugar has dis-

solved in juice from

berries. Fill con-

tainers 34” from

top with _ berries

and cover with
juice. Seal.