1. Sort fruitsfor uniformripeness,
quality andsize.
2. Washfruits thoroughlyincoldwater
anddrainthoroughly.
3. Workwith smallquantitiesand
freezequickly.
4. Packin cartons,cutting or slicing
largerfruits. Add sugaror syrup.
5. Toavoid discolorationof apples,
apricots,peachesand pears,(1)add
ascorbicacid mixture to syrup(1tea-
spoonto 1CUPof syrup)following
directions on label,or (2)dip slicesof
fruit for 1minute insolutionof
3 table-
spoonslemonjuice to 1gallonwater,
rinse in cold water,drain,andpackin
sugaror syrup. Placecrumpledpiece
of cello or waxedwrapon top of fruit
before closing to keepfruit in syrup.
Packing
Always allow head space. Allow %-inch
headspacein pint containers(1inch
for glass),l-inch headspacein quart
containers(2 inchesfor glass).
Sweetening fruits helps retain flavor,
color and texture.
The methodof
sweeteningdependson fruit used.
See chart at right for recommended
method.
(a) Drysugarpack.Suitable
for fruits
that make their
ownjuice whensugar
isadded.
Add dry sugar (see chart at
right) and stir gently until most of the
sugar
hasdissolvedin the juice drawn
fromthe fruit,thenpourintocontainers.
(b) Syrup pack. Suitable for fruits
which havecomparatively little juice,
andthose which darken readily.Add
syrupto coverfruit. MOW%-inchhead
space(1%inch for glasscontainers).
(c) ~~sw?etened pack. Suitable for
special diets.
(Wide for makingsyrup
CUPSofsugar
P6rctmta00
toM addedper Approximate
of
syrup pintofwater yieidinpints
30%(light)*
1
1#
40%(iight)*““
Ifi
1~
50%(medium)
2)+
l%
60%(medium) 3~
2
65%(heavy)
4% 2%
*Rt?cammendedformostfruits
Method: Dissoivesugar in boiiing
wateror mixthoroughlywith coidwater
until dissolved. Chill before using.
FRUIT
PREPARATION
PACKAGING
APPLES Wash, peel and slice apples to about
Syrup pack: Slice into container,
‘A-inch thickness, If apples are to be
cover with 40% syrup. Add 1 teaspoon
packed in sugar, prevent discoloration
ascorbic acid to each
CUPof syrup.
by (1) steaming for 172 to 2 minutes, or
Sugar pack: Sprinkle ?4cup of sugar
(2) dipping in solution of 3 tablespoona
over each quart of apples. Stir to cover
lemon juice to 1 gallon water for 1
all surfaces with sugar, Seal. Adding
minute, rinsing in cold water, and
1 teaspoon ascorbic acid to sugar is an
draining. Solution may be reused.
extra precaution.
APRICOTS
Select firm, fully ripe fruit of bright,
Syrup pack; Pack in container; cover
uniform color. Wash and sort as to size.
with 40Y0 syrup to which ascorbic acid
Halve and remove pits. Peel and slice,
has been added (1 teaspoon ascorbic
if desired. Heat unpeeled fruit in boiling
acid to 1
CUPsyrup).
water
Y2 minute.
Sugar pack; Mix 1 teaspoon crystalline
ascorbic acid with % cup of sugar and
sprinkle over 1 quart of fruit. Stir.
BERRIES
Proper maturity is important. Immature
(1) May be packed dry, or (2) packed
berries should not be used. Wash in
whole in a 40to 50Yisugar syrup. (3) For
cold or iced water and drain thoroughly
crushed or pureed berries, pack4 parts
on absorbent paper towels.
of berries to 1 part of sugar. Stir until
sugar is dissolved. Seal.
CHERRIES Wash, sort and stem. Chill in refrigerator
Mix 1 part sugar to 4 or 5 parts fruit
Sour until firm enough to remove pits.
by weight until sugar is dissolved.
Pack. Seal.
CHERRIES Prepare quickly in same way as sour
Sweet
Cover with 40% sugar syrup which con-
cherries. However, sweet cherries may
tains 1 teaspoon ascorbic acid per CUP.
be frozen whole, with or without pits.
CRANBERRIES
Wash in iced water, stem and eliminate
Cranberries may be packed whole,
poor berries. Drain well.
without sugar, or in a 50Y0 sugar syrup.
MELONS Select firm, well ripened fruit. Cut in
Cantaloupes
Cover with orange juice or 3070 sugar
half and remove seeds
(remove water-
Honeydews
syrup. Seal and freeze.
melon seeds as You cut balls). SCOOP
Watermelons out melon balls or cut in %-inch cubes.
These fruits may be frozen alone or in
combination.
ORANGE and Select firm fruit, free of soft spots. Peel
GRAPEFRUIT
Pack sections in layers. Cover grape-
with sharp knife just below white
fruit with 307’ syrup containing 1
SECTIONS
membrane. Remove all membrane.
teaspoon ascorbic acid per quart.
Cut sections from divider-membranes.
Oranges do not need syrup. Stir in
Drain. k teaspoon ascorbic acid per quart.
PEACHES
Promptness in handling is important.
Pack immediately into cold 40% syrup
Sort, peel (skins may be loosened by
with 1 teaspoon ascorbic acid per cup
scalding whole peach 30 seconds in
in container; cover with more syrup.
boiling water) and pit. Peel and slice 1
Seal.
quart of peaches at a time.
PEARS Select pears which are fully tree-
Pack immediately in freezer carton.
ripened. Wash, peel and core. Cut in
Add 40% syrup to which ascorbic acid
halves or quarters. Heat in boiling
407. has been added (1 teaspoon ascorbic
syrup for 1 to 2 minutes. Cool in syrup,
then drain.
acid to 1 CUP syrup). Seal
PINEAPPLE
Peel, core, slice or cube.
Pack slices with two circles of cello-
phane paper between each slice. Pack
without sugar or cover with
3CY70 syrup.
Or, pineapple juice could be used.
PLUMS and
Sort, wash in iced water. Halve and pit,
Pack in carton and cover with
407.
PRUNES or leave whole.
syrup to which 1 teaspoon ascorbic
acid has been added per cup. Seal.
RHUBARB
Wash, trim and cut stalks into l-inch
Pack without sugar or cover with 40%
pieces or in lengths to fit package. syrup. Allow head space. Seal.
Placeunopened containers inrefriger-
ator.Serve whiie fruit isstill SIightly icy.
8
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