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Show Freeze Only Vegetables Picked Fresh from Garden k ' f - " -& i . ! 1 - Xf ' I - v 1 j r ' -I . i " - K f-'Vr. v : t - r ' . Vegetables to be stored In home freezing units or lockers should ba frozen, just as they should be cooked, as soon as possible pos-sible after harvesting. This la the recommendation made by "state experiment stations sta-tions which have tested loss of flavor, tenderness and vitamin content in vegetables after the harvest. "Prompt handling of garden products from harvesting to freezing Is of the utmost Importance," Impor-tance," says extension bulletin 244 from the University of Minnesota. Minne-sota. "For example, holding freshly picked peas in a warm room for 3 to 4 hours will materially mate-rially toughen the skins. Losses of Vitamin C are greatest during this period." One to two thirds of their original orig-inal Vitamin C value, the bulletin says, may be lost by vegetables in 24 hours at room temperature. If necessary to hold overnight, they should be placed in a refrigerator re-frigerator or covered with crushed ice. Never try to hold them after shelling, slicing or scalding. The findings concerning the loss of nutrition are of importance impor-tance to housewives who harvest or purchase vegetables for the table. Peas are an outstanding example of the loss of flavor due to delay in cooking or processing. Tests by the state experiment station at Geneva, N. Y., showed also that Vitamin C content dropped as peas grew older. In lots harvested at different stages of maturity over a 10 day period, the oldest lots contained 36 per cent less Vitamin C than the youngest. They also lost tenderness, tender-ness, as indicated by a tenderom-eter tenderom-eter reading of 80 for the youngest, young-est, and 140 for the oldest. Tend-erometer Tend-erometer is a device to measure toughness. Peas are sweetest at dawn, according to the Washington state college, and if harvested then should be kept in a cold place until cooked, frozen or I canned. Spinach stored at room temperature tem-perature lost 48 per cent of its Garden-fresh for Freezing Means Not More Than Two Hours After Harvesting. Vitamin C content in 24 hours, according to the Oklahoma experiment exper-iment station; and in six days it lost 91 per cent. Spinach is often six days on the way from field to the table. Varieties of vegetables recommended recom-mended for freezing are, in general, gen-eral, the home garden kinds which excel in tenderness and flavor, without regard to their shipping qualities. Use small, tender beets, the young tender leaves of all greens, carrots harvested late in the fall and mature but not woody. Grade lima beans and peas by floating in cold brine and discarding all that sink to the bottom, which will be overmature. over-mature. Pick corn slightly more mature than for table use. Whole tomatoes do not freeze well. |