Freezing Vegetables

Information from FOOD PRESERVATION Human Environmental Sciences Freezing Extension Vegetables Barbara J. Willenberg, Associate State Food and Nutrition Specialist Department of Food Science and Human Nutrition

rozen foods can add variety to Quality for Keeps off-flavors and toughening. your meals year-round. As with In addition, blanching cleanses the Fany method of food preservation, surface of dirt and spoilage organisms, following specific guidelines will assure brightens the color and helps retard you of high quality, safe food. For addi- loss of vitamins. It also wilts or softens tional information, refer to other Human vegetables and makes them easier to Environmental Sciences guides in the pack. Quality for Keeps freezer series. Blanching time is crucial and varies Blanching with the vegetable and size of the pieces to be frozen. Under-blanching Blanching, or scalding vegetables in speeds up the activity of enzymes and boiling water or steam for a short peri- time, enzymes cause vegetables to is worse than no blanching. Over- od of time, is a must for almost all veg- grow and mature. If vegetables are not blanching causes loss of flavor, color, etables to be frozen except onions and blanched, or not blanched long enough, vitamins and minerals. Follow recom- green peppers. It slows or stops the the enzymes continue to be active dur- mended blanching times for specific action of enzymes. Up until harvest ing frozen storage causing off-colors, vegetables.

Tips for successful freezing

■ Select varieties suitable for freez- ■ To prevent loss of quality and ■ Remember that yields vary ing. Check a seed catalog or ask nutrients, work in small quantities, depending on the condition of the the grower. enough for only a few containers produce as well as the prepara- at a time. tion and packing methods used. ■ Work under sanitary conditions. See Table 1 for the approximate ■ Wash and drain all vegetables yield of frozen vegetables from ■ Select young, tender vegetables before removing skins or shells. fresh. of good quality that are fresh from Wash small lots at a time through the garden. Freezing does not several changes of cold water. Lift ■ Prepare each vegetable as direct- improve quality. Sort for size, the produce out of the water so ed in this guide and refer to MU ripeness and color. the dirt washed off will not get publication GH 1501, Freezing back on the food. Do not let the Basics, for more detailed informa- ■ If the vegetables cannot be frozen vegetables soak. tion on the freezing process and immediately, refrigerate them. recommended storage times.

Published by MU Extension, University of Missouri-Columbia GH 1503 Table 1. Approximate yield of frozen vegetables from fresh

FRESH (as purchased Vegetable or picked) FROZEN (pints)

Asparagus 1 crate (12, 2-lb. bunches) 15 to 22

1 1 to 1 ⁄2 lbs. 1 Beans, lima (in pods) 1 bu. (32 lbs.) 12 to 16

1 2 to 2 ⁄2 lbs. 1 Beans, snap, green and wax 1 bu. (30 lbs.) 30 to 45

2 ⁄3 to 1 lb. 1 Beets (without tops) 1 bu. (52 lbs.) 35 to 42

1 1 1 ⁄4 to 1 ⁄2 lbs. 1 Broccoli 1 crate (25 lbs.) 24 1 lb. 1 Brussels sprouts 4 quart boxes 6 1 lb. 1 Carrots (without tops) 1 bu. (50 lbs.) 32 to 40

1 1 1 ⁄4 to 1 ⁄2 lbs. 1 Cauliflower 2 medium heads 3

1 1 ⁄3 lbs. 1 Greens (chard, collard and mustard) 1 bu. (12 lbs.) 8 to 12

1 1 to 1 ⁄2 lbs. 1 Corn, sweet (in husks) 1 bu. (35 lbs.) 14 to 17

1 2 to 2 ⁄2 lbs. 1 Eggplant 2 average 2 pints Kale and spinach 1 bu. (18 lbs.) 12 to 18

1 1 to 1 ⁄2 lbs. 1 Okra 1 bu. (26 lbs.) 34 to 40 Peas (in pods) 1 bu. (30 lbs.) 12 to 15

1 2 to 2 ⁄2 lbs. 1

2 Peppers, green ⁄3 lb. (3 peppers) 1 Pumpkin 50 lbs. 30

1 1 ⁄2 lbs. 1 Squash, summer 1 bu. (40 lbs.) 32 to 40

1 1 to 1 ⁄4 lbs. 1 Squash, winter 3 lbs. 2

2 Sweet potatoes ⁄3 lb. 1 Tomatoes 1 bu. (45 lbs.1) 26 to 34 Tomatoes, for juice 1 bu. (45 lbs.1) 20 to 28

1As defined by the Missouri Department of Agriculture.

Water blanching kettle with a lid. water. Put vegetables in blanching bas- For home freezing, the best way to Use one gallon of water per pound ket and lower into vigorously boiling blanch vegetables is in boiling water. of prepared vegetable. Using these pro- water. Place a lid on the blancher. Start Use a blancher with a basket and portions, the water should continue to counting blanching time as soon as the cover, or fit a wire basket into a large boil when vegetables are lowered into water returns to a boil. Keep heat high

2 Human Environmental Sciences Extension so that water continues to boil through- out the blanching process. See recom- Types of packs mended blanching times for specific vegetables. Dry pack Dry packing is recommended for all vegetables because it results in a Steam blanching good quality product and preparation for freezing and serving is easier. After Heating in steam is the recommend- vegetables are blanched, cooled and drained, package quickly in rigid freez- ed method for grated summer squash and sprouts. For broccoli, pumpkin, er containers or freezer bags. Remove as much air as possible from bags. 1 sweet potatoes and winter squash, Leave ⁄2-inch headspace for rigid containers. Seal tightly, label and freeze. both steaming and boiling are satisfac- tory methods. Steam blanching takes Tray pack 1 about 1 ⁄2 times longer than water A variation of dry packing is tray packing. After vegetables are blanched, blanching. cooled and drained, spread in a single layer on shallow trays and freeze. To steam, use a pan with a tight-fit- ting lid and a basket that holds the food Leave in the freezer just long enough to freeze firm. Longer exposure to dry at least three inches above the bottom freezer air will result in moisture loss and quality changes. When frozen, of the pan. Use 1 to 2 inches of water promptly package leaving no headspace, seal tightly, label and return to the in the pan, bring to a boil and leave on freezer. The advantage of tray packing is that vegetable pieces remain loose high throughout the blanching process. and can be poured from the container and the package reclosed. Place vegetables in the basket in a single layer so that steam reaches all parts quickly. Cover the pan and start vegetables thoroughly after cooling. usually about half the cooking time counting time as soon as the lid is on. Extra moisture can cause a loss of for the same fresh vegetable. See quality when vegetables are frozen. Table 2 for a timetable for cooking Microwave blanching Thawing and using frozen vegetables. Research has shown that microwave ■ Prepare only enough frozen vegeta- blanching is not always an effective Follow the guidelines below to keep bles for one meal. Any leftovers method, as some enzymes may not be frozen vegetables safe and preserve could be used in salad. Do not inactivated. This could result in low- their color, flavor, texture and nutritive refreeze cooked, frozen vegetables. quality frozen vegetables with off-col- value: ors, off-flavors and poor texture. If ■ Don't thaw frozen vegetables before Other methods of cooking frozen blanching is done in a microwave oven, cooking (with a few exceptions). vegetables include steaming, stir frying, follow individual manufacturer's instruc- Corn-on-the-cob should be thawed pressure cooking or microwaving. tions. Microwave blanching does not so the kernels will not be warmed Frozen vegetables can be added with- save time or energy. while the cob interior is still cold. In out thawing to soups or stews. Add Cooling addition, greens, broccoli and them near the end of cooking to pre- asparagus will cook more uniformly vent texture loss. Many frozen vegeta- As soon as blanching is complete, if thawed slightly and broken apart bles can be baked in a covered, cool vegetables quickly and thoroughly before cooking. Thaw in the refrig- greased casserole in the oven. Partially to stop the cooking process. To cool, erator or under cold running water. thaw and separate pieces first. plunge the basket of vegetables imme- Never allow to thaw at room tem- Although baking time for frozen vegeta- diately into a large quantity of cold perature. bles varies, the approximate time for water. Change water frequently or use ■ When cooking frozen vegetables, baking most partially thawed vegeta- cold running water or iced water. If ice bring a small amount of water to bles is 45 minutes at 350 degrees F. is used, about one pound of ice for boil and add the frozen vegetables. This is not a time- or energy-efficient each pound of vegetable is needed. Bring water to a boil again, cover method, however, unless other foods Cool vegetables for the same amount the pan and lower the heat. Cook are being baked in the oven at the of time as they are blanched. Drain just until vegetables are fork tender, same time.

University of Missouri-Columbia 3 green stage. Wash, shell and sort Table 2. Timetable for cooking frozen vegetables1 according to size. Water blanch small beans 2 min- Time to cook after utes, medium beans 3 minutes, and water returns large beans 4 minutes. Cool promptly, Vegetable to a boil (in minutes) drain, package, seal and freeze. Asparagus 5 to 10 Beans, lima Beets Large type 6 to 10 Select deep, uniformly red, tender, Baby type 15 to 20 young beets. Wash and sort according Beans, snap, green or wax 1 to size. Trim tops, leaving ⁄2-inch of 1-inch pieces 12 to 18 stem and tap root, to prevent bleeding Julienne strips 5 to 10 of color during cooking Beans, soybeans, green 10 to 20 Cook in boiling water until tender — Beet greens 6 to 12 for small beets 25 to 30 minutes; for Broccoli 5 to 8 medium beets 45 to 50 minutes. Cool Brussels sprouts 4 to 9 promptly in cold water. Peel, remove Carrots 5 to 10 stem and tap root and cut into slices, Cauliflower 5 to 8 julienne strips or cubes. Package, seal Chard 8 to 10 and freeze. Corn Whole-kernel 3 to 5 Broccoli On-the-cob (thawed) 3 to 4 Select firm, young, tender stalks Kale 8 to 12 with compact heads. Remove leaves Kohlrabi 8 to 10 and woody portions. Separate heads Mustard greens 8 to 15 into convenient-size sections and Peas, green 5 to 10 immerse in brine (4 teaspoons salt to 1 Spinach 4 to 6 gallon water) for 30 minutes to remove Squash, summer 10 to 12 insects. Drain and split lengthwise so Tur nip greens 15 to 20 1 flowerets are no more than 1 ⁄2 inches Tur nips 8 to 12 across. Water blanch 3 minutes in boiling 1 1 Use ⁄2 cup lightly salted water for each pint (2 cups) of vegetables with water or steam blanch 5 minutes. Cool these exceptions: lima beans, 1 cup; corn-on-the-cob, water to cover. promptly, drain, package, seal and freeze.

Freezing instruc- Brussels sprouts tions for specific drain, package, seal and freeze. Select green, firm and compact vegetables Beans: green, snap or wax heads. Trim, removing coarse outer Select young tender pods when the leaves. Wash thoroughly and immerse Asparagus seed is first formed. Wash in cold water in brine (4 teaspoons salt to 1 gallon of Select young tender spears. Wash and cut into 1-inch or 2-inch pieces or water for 30 minutes) to remove thoroughly and sort into sizes. Trim slice lengthwise. insects. Sort into small, medium and stalks and remove scales with a sharp Water blanch 3 minutes. Cool large sizes. knife. Cut into even lengths to fit con- promptly, drain, package, seal and Water blanch small heads 3 min- tainers. freeze. utes, medium heads 4 minutes, and Water blanch small spears 2 min- large heads 5 minutes. Cool promptly, utes, medium spears 3 minutes, and Beans: lima, butter or pinto drain, package, seal and freeze. large spears 4 minutes. Cool promptly, Harvest while the seed is in the

4 Human Environmental Sciences Extension Cabbage (including Corn 2 minutes in 1 gallon of boiling water Chinese cabbage) 1 Select only tender, freshly-gathered containing 4 ⁄2 teaspoons citric acid or 1 Frozen cabbage or Chinese cab- corn in the milk stage. Husk and trim ⁄2 cup lemon juice. One-third-inch slices bage is suitable for use only as a the ears, remove silks and wash. should be blanched for 4 minutes. Cool, cooked vegetable. Select freshly Corn-on-the-cob. Water blanch small drain, package, seal and freeze. 1 picked, solid heads. Trim coarse outer ears (1 ⁄4 inches or less in diameter) 7 Note: Slices to be fried should be 1 1 leaves from head. Cut into medium to minutes, medium ears (1 ⁄4 to 1 ⁄2 inches packed between sheets of freezer wrap coarse shreds or thin wedges, or sepa- in diameter) 9 minutes, and large ears for easy removal. 1 rate head into leaves. (more than 1 ⁄2 inches in diameter) 11 1 Water blanch 1 ⁄2 minutes. Cool minutes. Greens promptly, drain, package, seal and Cool promptly and completely to (Includes beet, chard, collard, kale, freeze prevent a "cobby" taste. Drain, pack- mustard, spinach and turnip greens.) age, seal and freeze. Select young, tender green leaves. Carrots Whole kernel corn. Water blanch 4 Wash thoroughly and cut off woody Select young, tender, coreless car- minutes on the cob. Cool promptly, stems. Cut leaves of chard into pieces. rots. Remove tops, wash and peel. drain and cut from cob. Cut kernels Water blanch collards 3 minutes and Leave small carrots whole. Cut others from cob about two-thirds the depth of all other greens 2 minutes. Blanch ten- 1 1 into thin slices, ⁄4-inch cubes or length- the kernels. Package, seal and freeze. der young leaves 1 ⁄2 minutes. Cool, wise strips. Cream style corn. Water blanch 4 drain, package, seal and freeze. Water blanch small whole carrots 5 minutes on the cob. Cool promptly and Note: Do not steam blanch greens. minutes, diced or sliced 2 minutes, and drain. Cut off kernel tips and scrape lengthwise strips 2 minutes. Cool cobs with the back of a knife approxi- Fresh herbs promptly, drain, package, seal and mately half the depth of the kernel to Wash, drain and pat dry with paper freeze remove the juice and the heart of the towels. Wrap a few sprigs of leaves in kernel. Package, seal and freeze. freezer film wrap and place in a freezer Cauliflower Another way to prepare cream style bag. Seal and freeze. Choose compact, snow-white corn for freezing is to cut and scrape Chop and use in cooked dishes. heads. Trim off leaves, cut head into the corn from the cob without blanch- Herbs prepared in this way are usually pieces about 1 inch across and ing. Place the cut corn in a double boil- not suitable for garnish, as they immerse in brine (4 teaspoons salt to 1 er and heat with constant stirring for become limp when thawed. gallon of water) for 30 minutes to about 10 minutes or until it thickens; remove insects. Drain. cool by placing the pan in ice water. Kohlrabi Water blanch for 3 minutes in water Package, seal and freeze. Select young, tender, mild-flavored containing 4 teaspoons salt per gallon kohlrabi, small to medium in size. Cut of water. To prevent darkening, add 2 to Dill off tops and roots. Wash and peel. 1 3 tablespoons of lemon juice per gallon Do not wash dill. Break dill heads off Leave whole or dice into ⁄2-inch cubes. of blanching water. Cool promptly, stems. Place heads in rigid containers, Water blanch whole kohlrabi 3 min- drain, package, seal and freeze. seal and freeze. utes and cubes 1 minute. Cool prompt- ly, drain, package, seal and freeze. Celery Eggplant Celery loses its crispness when Harvest before seeds become Okra frozen. The frozen product is suitable mature and when color is uniformly Select young tender pods and sepa- only for cooked dishes. Select crisp, dark. Wash and peel. If eggplant is to rate into small pods (4 inches or under) 1 tender stalks, free from coarse strings. be fried, cut in ⁄3-inch slices. For and large pods. Wash. Remove stems Wash thoroughly, trim and cut stalks casseroles or mixed vegetables, dice or at the end of the seed pods, being into 1-inch lengths. cut in strips. Work quickly, preparing careful not to cut into the seed pod. Water blanch for 3 minutes. Cool only enough eggplant for one blanch- Water blanch small pods 3 minutes promptly, drain, package, seal and ing. and large pods 4 minutes. Cool prompt- freeze. Water blanch diced pieces or strips ly and drain. Leave whole or slice

University of Missouri-Columbia 5 crosswise. Package, seal and freeze. promptly, drain, package, seal and Pack into containers. For ease in sepa- For frying. After blanching, coat okra freeze. rating when thawing, place freezer with cornmeal or flour. Tray freeze in a wrap between peppers. Seal and single layer on shallow trays. Place in Peas: green freeze. freezer just long enough to freeze firm. Harvest when pods are filled with Package, seal and return to freezer young, tender peas that have not Potatoes immediately. become starchy. Wash and shell. Because fresh potatoes are avail- 1 Water blanch 1 ⁄2 minutes. Cool, able year-round, most people do not Onions drain, package, seal and freeze. find it practical to freeze potatoes at Bulb onions store well in a cool, dry home. However, if potatoes are to be place, so freezing is usually not neces- Peppers: bell or sweet home frozen, it's best to freeze cooked, sary. It is not necessary to blanch Sweet or bell peppers can be frozen mashed potato patties, baked stuffed mature onions before freezing. Just without blanching. Blanched peppers potatoes or french fries. dice or slice, package, seal and freeze. are limp and easier to pack; however, Baked stuffed potatoes or mashed Onion rings. Wash, peel and slice they can only be used in cooked dish- potato patties. Prepare according to onions. Separate into rings. Water es. Select crisp, tender, green or bright your favorite recipe, cool quickly in the blanch for 10 to 15 seconds. Cool red pods. Wash, cut out stems, cut in refrigerator, then wrap in promptly, drain and coat with flour. Dip half and remove seeds and white mem- moisture/vapor proof packaging. Seal 1 in milk. Coat with a mixture of equal brane. Cut in halves, slices, ⁄2-inch and freeze. The recommended maxi- parts of cornmeal and pancake mix. strips, rings or dice depending on mum storage time is one month at 0 Arrange in a single layer on a tray. intended use. degrees F.To serve, unwrap and reheat Freeze. Pack into containers using Blanched. Water blanch halves 3 in a 350 degree F oven. freezer wrap to separate the layers. minutes, strips or rings 2 minutes. Cool French fried potatoes. Pare and cut Seal and return to freezer immediately. promptly, drain, package, seal and potatoes lengthwise into strips about 1 Fry frozen rings in 375 degree F oil freeze. ⁄4-inch thick. Rinse quickly in cold water until golden brown. Unblanched. Package raw, seal and and dry well on paper towels. freeze. Oven method: Arrange potato strips Peas: edible podded in shallow baking pan, brush with melt- Select bright green, tender pods. Peppers: hot ed butter or margarine, and bake at Wash, remove stems and blossom To prevent burning hands when han- 450 degrees F just until they begin to ends and any strings. Leave whole. dling hot peppers, wear rubber gloves. brown, turning occasionally. Cool quick- Snow peas. Also called sugar or Do not touch eyes. Wash peppers and ly in the refrigerator. Chinese peas. Should be harvested peel by: Oil method: Blanch potato strips in when peas are just barely visible in the 1. Placing in a 400 degree F to 450 vegetable oil heated to 370 degrees F pods. To freeze, water blanch in boiling degree F oven for 6 to 8 minutes. until tender but not brown. Drain and water for 2 minutes. Remove from heat and allow to cool quickly in refrigerator. Sugar snap peas. Should be picked stand in a wet towel to steam for 15 Place prepared strips in when the pods are round and fully minutes. Remove skin, stem and moisture/vapor proof containers or mature, 2 to 3 inches long. To freeze, seeds. bags. Seal and freeze. The maximum water blanch in boiling water for 2 to 3 Or: recommended storage time is two minutes. Cool, drain, package, seal and 2. Blister the skin of the peppers thor- months at 0 degrees F. freeze. oughly on a hot range or with a To serve: Return frozen potatoes to flame, turning frequently to prevent baking sheet and bake at 450 degrees Peas: black-eyed or field scorching. Steam peppers as F until golden brown, turning occasion- Select pods when seeds are tender directed above. Slash skin and ally. Or deep-fat fry frozen potatoes at and well-filled. Wash, shell and discard insert knife at tapered end, pulling 390 degrees F until golden and crisp. overmature and immature seeds and the skin off toward stem. Remove those injured by insects. Wash again. stem and seeds. Water blanch 2 minutes. Cool Flatten whole peppers to remove air.

6 Human Environmental Sciences Extension Pumpkin steam in a pressure cooker, oven or Place pan containing tomatoes in cold Select full-colored mature pumpkins microwave oven. Let stand at room water to cool. Pack into containers, with fine texture. Wash, cut into cook- temperature until cool. Peel sweet pota- leaving 1-inch headspace. Seal and ing-size sections and remove seeds. toes, cut in halves, slice or mash. freeze. Cook until soft in boiling water, in If desired, to prevent darkening, dip Tomato products such as sauce, steam, in a pressure cooker, in an oven whole sweet potatoes or slices for 5 puree, catsup and chili sauce can be or microwave oven. To cool, place pan seconds in a solution of 1 tablespoon frozen. Prepare as usual, cool rapidly, 1 containing pumpkin in cold water and citric acid or ⁄2 cup lemon juice to 1 pack into rigid containers, leaving stir occasionally. Remove pulp from rind quart water. To keep mashed sweet headspace, and freeze. and mash. Package, seal and freeze. potatoes from darkening, mix 2 table- Note: Small pumpkins can be spoons orange or lemon juice with Green tomatoes pierced and baked whole on a tray in each quart of mashed sweet potatoes. Select firm, sound green tomatoes. 1 an oven or microwave oven until soft. Pack into containers, seal and freeze. Wash, core and slice ⁄4-inch thick. No After cooling, peel, remove strings and Baked. Wash, trim and heat pota- blanching is necessary. seeds and mash. Package, seal and toes in oven at 350 degrees F without For frying. Pack slices into contain- freeze. peeling until slightly soft. Cool, remove ers with freezer wrap between the peel and wrap individually in aluminum slices. Seal and freeze. Squash: summer foil. Place in freezer bags and freeze. (Cocozelle, Crookneck, Straight- Complete the baking in an oven at 350 Turnips or parsnips neck, White scallop, Zucchini) degrees F immediately before serving, Select small to medium, firm turnips Choose young squash with tender leaving the potatoes wrapped in foil. or parsnips that are tender and have a 1 1 skin. Wash and cut in ⁄2-inch slices. mild flavor. Wash, peel and cut into ⁄2- Water blanch 3 minutes. Cool Tomatoes inch cubes. promptly, drain, package, seal and Select firm, ripe tomatoes with deep Water blanch for 2 minutes. Cool, freeze. red color. Frozen tomatoes will have a package, seal and freeze. Grated zucchini (for baking). Choose mushy texture when thawed and are Mashed. Cut into chunks and cook young tender zucchini. Wash and grate suitable only for cooking, i.e. in soups, until tender. Drain, mash, cool and pack without peeling. Steam blanch in small stews, spaghetti sauces, etc. In addi- into containers. Seal and freeze. quantities for 1 to 2 minutes until tion, tomatoes that are frozen raw translucent. Drain well and pack in con- become watery and develop an off-fla- tainers in amounts needed for recipes. vor after a short period in the freezer. Cool by placing the containers in cold Tomatoes that are too ripe for safe can- water. Seal and freeze. If watery when ning, but still sound and free from thawed, drain the liquid before using decay, can safely be frozen. the zucchini. Raw. Wash and dip in boiling water for 30 seconds to loosen skins. Core Squash: winter and peel. Freeze whole or in pieces. (Acorn, Banana, Buttercup, Butter- Pack into containers, leaving 1-inch nut, Golden Delicious, Hubbard) headspace. Seal and freeze. Select firm, mature squash with a Juice. Wash, sort and trim firm, vine- hard rind. Prepare same as for pump- ripened tomatoes. Cut in quarters or kin. eighths. Simmer 5 to 10 minutes. Press through a sieve. If desired, season with Sweet potatoes 1 teaspoon salt to each quart of juice. 1 Choose medium to large sweet Pour into containers, leaving 1 ⁄2-inches potatoes that have been cured for at headspace. Seal and freeze. least one week. Sort according to size Stewed. Remove stem ends, peel and wash. and quarter ripe tomatoes. Cover and Cook until almost tender in water, cook until tender (10 to 20 minutes).

University of Missouri-Columbia 7 For more information on this subject and many others, visit the MU Extension Publications Web site at: http://muextension.missouri.edu/explore

■ Issued in furtherance of Cooperative Extension Work Acts of May 8 and June 30, 1914, in cooperation with the United States Department OUTREACH & EXTENSION of Agriculture. Ronald J. Turner, Director, Cooperative Extension, University of Missouri and Lincoln University, Columbia, MO 65211. ■ University Outreach and Extension does not discriminate on the basis of race, color, national origin, sex, religion, age, disability or status UNIVERSITY OF MISSOURI ■ COLUMBIA as a Vietnam era veteran in employment or programs. If you have special needs as addressed by the Americans with Disabilities Act and need this publication in an alternative format, write ADA Officer, Extension and Agricultural Information, 1-98 Agriculture Building, Columbia, MO 65211, or call (573) 882-7216. Reasonable efforts will be made to accommodate your special needs.

$1.00 GH 1503 Reprinted 6/03/5M