Preparation:
Wash and sort for size; trim tops, leaving tail end and about 1/2 inch of stems. Size for whole beets shouldn't be more than 3 inches.
Wash and sort for size; trim tops, leaving tail end and about 1/2 inch of stems. Size for whole beets shouldn't be more than 3 inches.
Blanching Time:
Beets are fully cooked. Boil until tender; about 25 minutes for small or 45 minutes for larger beets. Cool immediately; remove skins and trim ends. Cube or slice.
Beets are fully cooked. Boil until tender; about 25 minutes for small or 45 minutes for larger beets. Cool immediately; remove skins and trim ends. Cube or slice.
Pack:
Leave 1/2 inch of headspace for cubed beets; no headspace for whole or sliced beets.
Leave 1/2 inch of headspace for cubed beets; no headspace for whole or sliced beets.
Yield:
2 1/2 pounds of beets = approximately 2 pints frozen.
2 1/2 pounds of beets = approximately 2 pints frozen.
Freezing Guide Links:
Page 1 - Vegetable Freezing Guide: Blanching and Packing
Page 2 - Preparation and Blanching Times for Specific Vegetables
Page 3 - Cooking Frozen Vegetables
Page 1 - Vegetable Freezing Guide: Blanching and Packing
Page 2 - Preparation and Blanching Times for Specific Vegetables
Page 3 - Cooking Frozen Vegetables
