Corn frozen off-the-cob needs only to be blanched just enough to destroy enzymes in the kernels.
Can vegetables be blanched by steaming instead of by heating in boiling water?
The following vegetables may be heated in steam: broccoli, mushrooms, pumpkin, winter squash, and sweet-potatoes.
To steam these vegetables, put 1 to 2 inches of water in a large kettle; bring water to a boil. Add a basket containing a single layer of prepared vegetable; keep the basket at least 1 inch above the water. Cover kettle and start timing.
Steam broccoli 3 minutes; sliced mushrooms, 3 minutes; whole mushrooms (less than 1-inch diameter), 5 minutes. Steam pumpkin, winter squash, or sweet-potatoes until tender.
Is it necessary to make an adjustment in blanching times for vegetables at altitudes above sea level?
At altitudes 5,000 feet or more above sea level, heat vegetables 1 minute longer than the time given in directions for the vegetable being blanched.
What can be done to prevent food from thawing if the freezer should stop running?
Never open the freezer unnecessarily. A fully-loaded freezer will usually remain cold enough to keep food frozen for 2 days if the door is not opened; a half-loaded freezer may not stay cold enough more than a day.
If power cannot be restored or the freezer cannot be fixed before the food would start to thaw, use dry ice. If dry ice is obtained shortly after the failure has occurred and the freezer is fully loaded, 25 pounds of dry ice should keep a 10-cubic-foot freezer at temperatures below freezing for 3 to 4 days; if freezer is less than half-full, for 2 to 3 days.