May 25, 1955 How to Freeze Asparagus, How to Freeze Strawberries, Fresh Strawberry Pie, How To Cook Artichokes

How to Freeze Asparagus

General Information:

Success in freezing vegetables depends upon variety, right stage of maturity and haste in getting food into freezer immediately after harvesting.

VEGETABLES MUST BE SCALDED

All vegetables must be scalded because:

1. Scalding inactivates the enzymes which cause flavor, color, and texture  changes during storage of frozen foods.
2. Scalding sets the color.
3. Scalding helps to retain food value.
4. Scalding helps to shrink vegetables, makes easier to package.

Vegetables should be scalded in large amount of boiling water. Drop vegetables into water which is boiling rapidly, when water begins to boil again, vegetables are scalded; remove immediately and plunge into ice water, have plenty of ice cubes for chilling the vegetables.

 Suitable Containers or Packaging Materials

Plastic containers, vap-o-cans, waxed boxes with cellophane bags or liners and plastic bags are good. For asparagus and corn on the cob or broccoli, cellophane, aluminum foil, or parchment paper are good.

Asparagus

Variety for freezing: Martha Washington or Mary Washington.

Preparation: Break off tough part of stalk, clean in cold water, remove scales.

Scalding: Bring to full rolling boil.

Packaging: Chill, drain, package, label, freeze.

How to Freeze Strawberries

Variety for freezing: Culver, Catskill, Premier, Sparkle, Robinson, Dorsett, Fairfax.

Preparation: Sort, wash in ice water, hull, slice or leave whole.

Packaging: Mix sliced berries with 1 pound (2 c. sugar) for each 5 to 6 pounds (10 to 12 c.) fruit. Stir only enough to dissolve sugar and allow to stand 20 minutes. Package, label, and freeze.

Note: Whole berries for garnish may be frozen without sugar. Select perfect berries, leave caps on, wash gently in ice water. Drain well. Spread on cookie sheet or large pan so berries are not touching and freeze with caps on. When frozen put whole berries in container for storage. To use: Serve while still icy.

Fresh Strawberry Pie

1 1/2 quarts strawberries
1/2 c, water
1 c. sugar
3 T. cornstarch
1/4 t. salt
1 T. butter
Red coloring
9" pie shell
Whipped Cream

Crush 1 c. of berries, add water and cook together until color is out of berries, strain. Should have 1 c. liquid. Mix sugar and cornstarch together, add to liquid with salt. Cook together until thick and transparent. Add butter and red coloring if desired. Arrange whole berries in 9" pie shell. Spoon glaze over berries, being careful to coat it all. Cool. Garnish with whipped cream.

Note: Serve this pie soon after making. You may substitute 2 1/2 T. clearjel for cornstarch.

How To Cook Artichokes

Cook artichokes whole in enough water to cover to which has been added 1 T. vinegar, 2 t. salt. Add artichokes after water comes to a boil. Cook 30 to 45 minutes.

To serve: Have a small side dish of melted butter. Pluck off leaf, dip tip of it into butter. Place the soft or inner edge between the teeth and pull gently, scraping off the pulpy portion. Discard rest of leaf. Continue until you have reached the center or "choke." This is an inverted cone-shaped segment you will want to cut around, remove and discard. The "heart" of the artichoke is delicious.