Home-frozen fruits and vegetables are convenient and easy to use since
most of their preparation is done before freezing. Thaw frozen fruit in
the refrigerator, or at room temperature in a pan of cool water. Leave
fruit in the unopened freezer container.
A pint package of fruit frozen in sirup will take about 6 to 8 hours to
thaw in the refrigerator, or ½ to 1 hour in a pan of cool water. Fruit
in sugar packs takes less time. Unsweetened packs need more time than
sirup packs. For best eating quality, serve fruit with a few ice
crystals remaining.
Cook most frozen vegetables without thawing first. (Corn on the cob and
leafy vegetables require partial thawing to insure even cooking.) Add
the vegetable to boiling salted water. Use 1 cup of water and 1 teaspoon
of salt for each quart of vegetable with these exceptions: Use 2 cups of
water for lima beans; water-to-cover for corn on the cob. Cover the
saucepan during cooking. Cook the vegetable only until tender. Avoid
overcooking.
Consult timetable in freezing directions for recommended times for
cooking home-frozen vegetables.