Fruits
Preparationforfreezing
1 SOrffruits for uniformripeness,
qualityandsize.
2. Washfruitsthoroughlyincoldwater
anddrainthoroughly.
3. Workwith smallquantitiesand
freezequickly,
4. Packin cartons,cutting or slicing
largerfruits. Add sugaror syrup.
5. Toavoiddiscolorationof apples,
apricots,peachesandpears,(1)add
ascorbicacid mixtureto syrup(1tea-
spoonto 1cup of syrup)following
directions on label, or (2)dip slicesof
fruit for 1minutein solutionof 3table-
spoonslemonjuice to 1gallon water,
rinse in cold water,drain,andpack in
sugaror syrup.Placecrumpled piece
of cello or waxedwrapon top of fruit
before closing to keepfruit in syrup.
Packing
Alwaysallowheadspace.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 method of
sweeteningdependson fruit used.
See chart at right for recommended
method.
(a) Dry sugar pack. Suitable for fruits
that maketheir own juice when sugar
isadded.Add dry sugar(seechart at
right) and stir gently until most of the
sugar hasdissolvedin thejuice drawn
fromthe fruit,thenpourintocontainers.
@]eSYrUPpack.Suitablefor fruits
which havecomparatively little juice,
and those which darken readily.Add
syrupto cover fruit. Allow k-inch head
space(Ifi inch for glasscontainers).
(c) Unsweetened pack. Suitable for
spec~aldiets.
Guidefor makingsyrup
Cupsofsugar
Porcefltafp
toboadded
per Approximate
ofsyruo
Mntofwater yioidh pints
30%(iight)*
1
l%
40%(iight)*
Ifi Ifi
50%(medium)
z%
1+$
60%(m~dium)
3%
2
65%lheaw)
45
2%
*Recommetidedformostfruits
Method:
Dissolvesugar in boiiing
wateror mixthoroughlywithcold water
until dissolved. Chill before using.
Piaceunopenedcontainers in refriger-
ator.Serve while fruit isstill slightly icy.
FRUIT
PREPARATION
PACKAGlf4G
APPLES
Wash, peel and slice apples to about
SYWJ pack: Slice into container,
Winch thickness. If apples are to be
cover with 40% syrup. Add 1 teaspoon
packed in sugar, prevent discoloration
ascorbic acid to each cup of syrup.
by (1J steaming for 1% to 2 minutes, or
Sugar pack: Sprinkle % cup of sugar
(2) dlppmg in solution of 3tablespoons
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 cqntainer; cover
uniform color, Wash and sort as to size. with 409’. 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 cup syrup).
water Y2minute.
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 50~~sugar syrup. (3) For
cold or iced water and drain thoroughly
crushed or pureed berries, pack 4 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 weil. without sugar, or in a 50’36sugar syrup.
MELONS Select firm, well ripened fruit. Cut in
Cantaloupes
Cover with orange juice or 307. 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 30% syrup containing 1
SECTIONS
membrane. Remove all membrane. teaspoon ascorbic acid per quart.
Cut sections from divider-membranes.
Drain.
Oranges Uo not need syrup. Stir in
% teaspoon ascorbic acid per quart.
PEACHES
Promptness in handling is important.
Pack immediately into cold 407. 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,
acid to 1 cup syrup). Seal
then drain.
PINEAPPLE
Peel, core, slice or cube. Pack slices with two circles of cello-
phane paper between each slice. Pack
without sugar or cover with 3070 syrup,
Or, pineapple juice could be used.
PLUMS and Sort, wash in iced water. Halve and pit, Pack in carton and cover with 40%
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 407.
pieces or in lengths to fit package. syrup. Allow head space. Seal.
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