Michigan State University Extension
Preserving Food Safely - 01600682
10/13/97

FREEZING RAW VEGETABLE JUICE

    Raw vegetable juice must  be blanched to destroy enzyme

activity.
 To do this,  simmer juice  for  two minutes  at a

minimum
of 190  degrees  Fahrenheit.  Start  2 minute timing

when
the temperature  reaches  190  degrees  Fahrenheit, NOT

BEFORE.
 Pour  into  freezer  containers.  Seal, label, date

and
freeze.                                                 

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.