To BLANCH or not to blanch — it all depends on a the acid content. As a general vale, 7 vegetables should be blanched while fruits, with their higher acid content, don't have to be. When * the. peak: of the. home freezing. season hits each year, the telephones practically ring off the hood. and letters pour’in by the dozen at consumer service outlets across the country. The “Glad” Freezing Information Centre reports that, by and large,. consumers have the same questions to ask each year, a few of which are listed here. So, if you have encountered a few problems while home- freezing, read on; you might find a solution. And if you still have a question, write to the Glad home economist at 165 University Avenue, Toronto, Ontario MSH 3B8. She will cither answer you personally or send you free ooklets on home freezing. Question: Does. corn-on- the-cob need to be blanched before freezing? Answer: Yes. Corn-on- the-cob, more than most vegetables, is ‘subject to deterioration when frozen if not properly blanched, primarily because the en- zymes in the cob’s core are difficult to inactivate and can age the kernels tven when frozen. To have tasty, tender corn-on-the-cob in mid-winter, blanch young ears in rapidly boiling water for seven minutes (really Home - ‘develop he right way © large cobs require about 10- 11 minutes) and quickly dip -in ice-cold water to cool. Drain, dry and package in- large freezer bags. - Question: What does blanching really do and why are vegetables blanched but not fruits? Answer: Blanching is the process of placing vegetables into boiling water for a few minutes, primarily to kill the natural chemical enzymes which cause deterioration during storage. Blanching also sets the natural color and partially sterilizes and softens the vegetables before freezing. Vegetables which are frozen unblanched will unpleasant “haylike” flavors, but most importantly, lose vitamins and color and become tough and rubbery. Fruits do not need to be blanched because they have a much higher acid content which protects them against the enzyme action and also helps to retain their natural color. Also, certain vegetables, such as green peppers, can be frozen without prior blanching because their acid content is sufficiently high to protect them. For a useful blanching timetable, write to the Glad Home Freezing Centre at the address given above. We care mainly about our reputation . . In other words we care about you! ASK ABOUT US! IL CAPPUCCINO RISTORANTE ITALIANO 774 DENMAN STREET (NEAR ROBSON) 669-0545 Reservations Recommended Open 5:30 P.M. (closed Mondays) Freezing those vegies ay, ~ Question: How do you prevent home frozen “food from . drying out in. the | freezer? ka . Amswer: Drying-out, or freezer-burn as. it. is com- monly referred to, can be: avoided. First, use a good quality, moisture-vapor resistant bag, specially designed for home freezing. Second, when packaging food for the freezer, be sure to eliminate as much air as possible from the bag. An easy way to do this is by using a straw, inserted in the mouth of the bag, to draw out the air which has been trapped around the pieces of fruit or vegetable. Finally, twist-tie the bag tightly to keep air from seeping back into the bag. If you are in the market for a new freezer, keep in mind that the more ex- pensive, self-defrosting models, tend to dry out food more rapidly than the less expensive chest models which require defrosting a couple of times a year. this fall.... California grapes 1801 Lonsdale North Vancouver winemakers! make real wine ok We import the best