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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