Thawing
Home-frozen fruits and vegetables are convenient and easy to use since most of their preparation is done before freezing. Thaw frozen fruit in the refrigerator, or at room temperature in a pan of cool water. Leave fruit in the unopened freezer container.
A pint package of fruit frozen in sirup will take about 6 to 8 hours to thaw in the refrigerator, or ½ to 1 hour in a pan of cool water. Fruit in sugar packs takes less time. Unsweetened packs need more time than sirup packs. For best eating quality, serve fruit with a few ice crystals remaining.
Cook most frozen vegetables without thawing first. (Corn on the cob and leafy vegetables require partial thawing to insure even cooking.) Add the vegetable to boiling salted water. Use 1 cup of water and 1 teaspoon of salt for each quart of vegetable with these exceptions: Use 2 cups of water for lima beans; water-to-cover for corn on the cob. Cover the saucepan during cooking. Cook the vegetable only until tender. Avoid overcooking.
Consult timetable in freezing directions for recommended times for cooking home-frozen vegetables.
How to Freeze Strawberries[11]
1. Select strawberries: Choose firm, ripe red berries with a slightly tart flavor Allow about 1½ quarts fresh strawberries for each quart to be frozen 2. Prepare strawberries: Wash berries in cold water; drain well Remove hulls 3. Pack into rigid freezer containers: To pack in sirup— Prepare ahead of time a 50 percent sirup by dissolving 4¾ cups sugar in 4 cups of water; this will make 6½ cups sirup Add about ½ cup sirup to each container Put berries into prepared containers To pack in sugar— Add ¾ cup sugar to each quart berries Mix gently until sugar is dissolved and juice is drawn from berries Pack strawberries with juice in containers To pack unsweetened— Put berries into containers For better color, cover with cold water containing 1 teaspoon ascorbic acid per quart of water For all packs— Press fruit gently down in each container; add liquid (sirup, juice, or water) to cover fruit, unless fruit is packed dry, unsweetened Leave recommended amount of headspace (See [earlier reference]) Put a small piece of crumpled waxed paper on top of berries to keep them down in liquid Wipe all liquid from top and sides of containers Seal tightly with lid Label with name of fruit, type of pack, and date of freezing 4. Freeze strawberries: Immediately after packaging, place berries in freezer set at 0° F or below; leave space around each container for faster freezing Do not freeze more than 1 quart of berries per cubic foot of freezer capacity at a time Stack containers of berries once frozen; store at 0° or below
How to Freeze Green Peas[12]
1. Select green peas: Choose bright-green, plump, firm pods with sweet, tender peas (do not use immature or tough peas) Allow 4 to 5 pounds fresh peas for each quart to be frozen 2. Prepare green peas: Shell peas Wash shelled peas in cold water; drain 3. Blanch green peas: Bring 1 gallon water to a boil in a large kettle Put peas (1 pound) in blanching basket Lower basket into boiling water Cover kettle and heat peas 1½ minutes Chill peas promptly in cold or iced water 1½ minutes Drain cooled peas 4. Pack green peas: Pack drained, blanched peas in freezer containers (See reference on [containers] in early part of chapter) Leave ½-inch headspace between peas and closure Seal containers tightly Label each package with name of vegetable and date 5. Freeze green peas: Immediately after packaging, place peas in freezer set at 0° F or below; leave space around each container for faster freezing Do not freeze more than 2 to 3 quarts of peas per cubic foot of freezer capacity at a time Stack packages of peas once frozen; store at 0° F or below
For Further Reading:
Home Freezing of Fruits and Vegetables, U.S. Department of Agriculture H&G Bul. No. 10, on sale by Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402. 75¢.