Title: Basic freezing preparation equipment
 Categories: Canning
      Yield: 1 Servings
 
MMMMM-------------------OTHER BASIC EQUIPMENT------------------------
 
  Besides the freezer, the basic equipment for freezing consists of
  whatever kitchen implements you'll need to prepare the food for
  packaging. Remember that it's essential to keep equipment, work area,
  and hands clean. To freeze vegetables successfully you will need:
  
  A blancher; a large pot, with a cover and a perforated insert or
  basket insert for lifting vegetables out of the boiling water. You
  can buy one in the housewares section of most stores, or you can make
  your own from a large 6 to 8 quart pot with a cover and something (a
  colander, sieve, deep frying basket, or cheesecloth bag) to lift the
  vegetables from the boiling water. When you aren't using the blancher
  for freezing vegetables, you can use it as a spaghetti cooker,
  steamer, or even a deep fat fryer.
  
  Rigid freezer containers with airtight lids for liquid foods: plastic
  freezer containers; freezer cans or jars with wide mouths.
  
  Bags: plastic storage bags; heavy duty plastic bags; or boilable
  pouches with something to twist, tie, or zip them closed if they
  don't already come with it.
  
  Shallow tray, cookie sheet, or jelly roll pan for tray freezing.
  
  Additional heavy duty plastic wrap or heavy duty aluminum foil.
  
  Sharp paring knife
  
  Chopping knife
  
  Colander, sieve, strainer, or paper towels.
  
  Stiff vegetable scrubbing brush.
  
  Teakettle for extra boiling water.
  
  Ricer, food mill, or blender for mashing or pureeing.
  
  Freezer tape to seal wrapped foods and to make labels.
  
  Grease pencil, felt tip marker, or pressure sensitive labels for
  labeling packages.
  
  Choose vegetables that are tender, ripe but just barely ready to eat,
  and just as fresh as possible. Slightly under mature vegetables are
  better for freezing than those that are past their prime. For peak
  flavor, rush vegetables from the garden to the freezer within two
  hours. If you can't freeze vegetables within that time limit, cool
  the vegetables quickly in ice water, drain well, and keep
  refrigerated until ready to prepare for freezing.
  
  Ice. Since cooling is an important part of preparing vegetables for
  freezing, you need plenty of ice at hand to keep the cooling water
  really cold. Estimate one pound of ice for each pound of vegetables
  you're going to freeze. Keep a good store of ice in reserve for your
  home freezing needs by filling heavy duty plastic bags with ice
  cubes, or freezing water in empty milk cartons. Keep adding to your
  stored ice from time to time, and you won't be caught short in the
  midst of a big freezing job.
  
  Butter and seasonings. Most vegetables are frozen without any
  flavoring or seasoning added. However, if you want to freeze pouched
  vegetables in butter sauce, we suggest a combination of butter, salt,
  and herbs.