Collection search - Freezing Vegetables

Record information – Brief

1

Freezing Vegetables

Item number (ISN):

562650

Hierarchical level:

Item (Accession level)

Item number (ISN):

562650

Type of material:

Sound recordings

Found in:

Archives / Film, Video and Sound

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Record information – Details

Fonds/collection:

CANADA. AGRICULTURE CANADA

Accession:

1978-0095

Media:

Sound

Release date:

1973-08 ?

Production company:

Information Services of Agriculture Canada

Production credit:

reporter, Marietta Hildreth

Description:

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Many of summers delicious fresh vegetable bounty can be frozen successfully for the months ahead. To freeze vegetables they must first be blanched. All vegetables contain chemical substances, called enzymes, which if not controlled by the blanching cause undesirable changes in the flavor, color and texture of the vegetables. To blanch vegetables use a large kettle with a cover. Use four quarts of water (that's 20 cups) to about 1 pound of vegetables. Place the vegetables in a wire basket or tie loosely in a cheesecloth bag and lower into vigorously boiling water. Place the cover on the kettle and immediately start counting the blanching time. Follow exactly the blanching time given for each vegetable, because under blanching or over-blanching by a minute or two will affect the quality of the vegetable. Immediately after blanching, chill the vegetable by placing it in cold running water, or plunge the vegetable into an ice bath. As soon as the vegetable is cold, drain thoroughly and pack into the freezer containers. For more information on freezing write for the publication "Freezing Foods" available free of charge by writing to the following address: Information Division, Agriculture Canada, Ottawa, K1A 0C7. Ask for the publication "Freezing Foods". <1mn 41s>

Language:

English

Notes:

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1. Description based on script.

Detailed holdings information:

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Vault ISN:

935943

Format:

SOUND

Location number:

1978-0095/1005

Number of items:

1

Kind of sound:

R/R

Made from:

DEPOSIT

Status:

ORIG
Ordering and viewing options

Conditions of access:

Open

GENCAT identity number:

GAD 0FD063

Restrictions on consultation:

~No Restrictions / Pas de restrictions

Reproduction access:

With written permission of Copyright Owner / Avec la permission écrite du détenteur des droits d'auteur

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Date modified:: 2024-07-24