COOKING Guide for Frozen Vegetables

The cooking time for vegetables will vary somewhat, depending on variety, state of maturity and how it has been prepared for freezing (sliced, quartered, or whole). The following table is simply a guide to help you in determining cooking time, based on one pound quantity, cooked in covered utensil, starting in boiling water.

1. Frozen vegetables may be cooked without thawing. However, if they are allowed to defrost partially, the frozen block can be easily broken up, resulting in more even cooking. Complete thawing of vegetables before cooking is not recommended.

2. Use covered cooking utensil—measure ½ to 1 cup of water, or enough to cover bottom of utensil to depth of ⅛ to ¼ inch.

3. Start all vegetables on high heat in boiling water. Reduce heat when active steaming is regained.

4. Keep all utensils tightly covered.

Vegetables APPROXIMATE COOKING TIME

Minutes on High Steaming Minutes on Low Heat Until Tender Total Minutes of Cooking Time

Asparagus 4 to 6 10 to 15 14 to 20

Beans, Green 4 to 6 10 to 15 14 to 20

Beans, Lima 5 to 6 8 to 14 13 to 20

Beets, Young, Whole 5 to 6 13 to 14 18 to 20

Beets, (cooked and sliced before freezing) — — Heated to proper temperature for serving.

Beet Greens 3 to 5 4 to 5 7 to 10

Broccoli 3 to 5 10 to 15 13 to 20

Brussels Sprouts 3 to 5 4 to 6 7 to 12

Carrots, Sliced 5 to 6 3 to 6 8 to 12

Cauliflower, Separated 5 to 6 6 to 10 11 to 16

Corn, Cut 5 to 6 — 8 to 10

Corn on Cob 4 to 5 — 5

Kale 5 to 6 13 to 14 18 to 20

Kohlrabi 4 to 5 4 to 5 8 to 10

Mushrooms Saute 4 to 5 10 to 15 13 to 20

Mustard, Curly 3 to 5 8 to 10 12 to 15

Peas 5 to 8 6 to 10 11 to 18

Rhubarb 5 to 6 — 8

Spinach 4 to 6 — 8

Squash, Summer 4 to 6 3 to 4 7 to 10

Swiss Chard 4 to 6 — 8 to 10

Turnips 4 to 5 2 to 5 6 to 10

Turnip Greens 4 to 5 4 to 5 8 to 10

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