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.                                                 

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