Guide to Freezing Fruits
FRUIT
APPLES
PREPARATION
Wash, peel and slice apples to about l/2-inch thickness. If apples are to be packed
In
sugar, prevent discoloration by (1) steaming for 1
X
to 2
m!nutes,
or (2)
dlppmg
in
solution of 3 tablespoons lemon
Juice
to 1 gallon water for 1 minute, rinsing in cold
water, and draining.
Solut!on
may be reused
PACKAGING
Syrup pack: Slice
mto
container, cover with 409’
0
syrup.
Add 1 teaspoon ascorbic acid to each cup of syrup.
Sugar pack: Sprinkle 1/2 cup of sugar over each quart
of apples.
Stir to cover all surfaces
wth
sugar. Seal.
Adding 1 teaspoon ascorbic acid to sugar
IS
an extra
Precaution.
APRICOTS
Select firm, fully
ripe
fruit of bright, uniform color. Wash and sort as to size. Halve and
remove pits. Peel and slice, if desired. Heat unpeeled fruit in boiling water 1/2 minute.
Syrup pack: Pack in container; cover with 40% syrup
to which ascorbic acid has been added (I teaspoon
ascorbic acid to 1 cup syrup)
.Sugarpac/c
Mix
1
teaspoon crystalline ascorbic acid with 1/2 cup of sugar
and
srxinkle over 1 auart of fruit. Stir.
BERRIES
Proper maturity
IS
important. Immature berries should not be used. Wash in cold or
iced water and dram thoroughly on absorbent paper towels
(1) May be packed dry, or (2) packed whole in a 40 to
50Y0
sugar syrup. (3) For crushed or pureed berries
pack 4 parts of berries to 1 part of sugar. Stir
until
sugar
IS
dissolved. Seal,
M
IX
1 part sugar to 4 or 5 parts fruit by weight until sugar
is dissolved. Pack. Seal.
Cover with 40% sugar syrup which contains 1
teasDoon
ascorbic acid Der
CUD
.
CHERRIES
Sour
Wash, sort and stem. Chill in refrigerator until firm enough to remove
pits.
CHERRIES
Sweet
Prepare quickly
m
same way as sour
cherries.
However, sweet cherries may be frozen
whole. with or without
Dlts.
CRANBERRIES
Wash in
Iced
water, stem and eliminate poor
berries.
Drain well.
Cranberries may be packed whole, without sugar, or
in a 50”/
0
sugar syrup.
Cover with orange juice or
30Y0
sugar syrup.
Seal and freeze.
MELONS
Cantaloupes
Honeydews
Watermelons
ORANGE and
GRAPEFRUIT
SECTIONS
Select firm, well ripened fruit. Cut
m
half and remove seeds (remove watermelon
seeds as you cut balls). Scoop out melon balls or cut
In
3/4-inch cubes. These
fruits
may be frozen alone or
m
combination.
Select firm
fruit,
free of soft spots. Peel with sharp knife
Just
below white membrane.
Remove all membrane. Cut sections from divider-membranes. Dram.
Pack
SeCtlOnS
in layers.
COW
CJKIpefrUlt
w[th
30°/0 syrup
containing
1
teaspoon ascorbic acid per quart. Oranges
do not need syrup. Stir in 1/2 teaspoon ascorbic acid
per quart.
Pack
Immediately
into cold 400/. syrup with 1 teaspoon
ascorbic acid per cup in container;
cover
with
more
svruD.
Seal.
PEACHES
Promptness
m
handllng
IS important. Sort, peel (skins maybe loosened by scalding
whole peach 30 seconds
m
boiling water) and pit. PeeI and
shce
1 quart of peaches
at a time.
Select pears
which
are fully tree-ripened. Wash, peel and core. Cut in halves or
quarters, Heat in boding 40’7. syrup for 1 to 2 minutes. Cool in syrup, then drain
Pack immediately in freezer carton. Add
407. syrup to
which ascorbic acid has been added (1 teaspoon
ascorbic acid to 1 CUD
svruD).
Seal.
PEARS
Pack
slices
with two circles of cellophane paper between
each slice. Pack without sugar or cover with 3070 syrup.
Or,
pineapple
Juice
could be used.
Pack in carton and cover with
400/.
syrup to which 1
leasDoon
ascorbic
acid
has been added Der
CUD
. Seal.
PINEAPPLE
Peel, core,
shce
or cube.
PLUMS and
PRUNES
Sort, wash in iced water. Halve and pit, or leave whole
RHUBARB
Pack
wkhout
sugar or cover with 40’7. syrup.
Allow head space. Seal.
Wash, tnm and cut stalks
mto
1 -inch pieces or in lengths to
flt
package.
Freezing Dairy Products
Cheese. Freeze cheese in 1/2-to l-pound pieces.
Wrap in moisture/vapor-proof material. Uncreamed
cottage and Camembert cheese may be kept in the
freezer though there may be some water separation
on thawing. Cream and processed cheese do not
freeze well as freezing affects their smooth texture.
e
Ice Cream.
Commercial ice creams can be stored in
the freezer in their original carton. Home-made ice
cream should be packed in moisture/vapor-proof
cartons. For best results, place ice cream in the
interior of the freezer rather than on the door shelves.
Fine-quality ice cream, with high cream content,
will
normally require slightly lower temperatures than
“airy” already-packaged brands with low cream
content. Experiment to determine the location in the
freezer (the rear is slightly colder than the front) and
the temperature control setting to keep your favorite
ice cream at the right serving temperature.
●
●
Cream.
Ordinary household cream for table use does
not freeze well, but will be suitable for cooking.
Pasteurized heavy cream containing not less than 40
percent butterfat may be frozen. Heavy cream which
has been whipped freezes well, too. Drop mounds of
whipped cream on
baking
sheets. Freeze. Transfer
frozen mounds quickly to a rigid container and seal,
separating layers with paper.
. Butter and Margarine.
Overwrap original carton in
moisture/vapor- proof material or enclose in
moisture/vapor-proof containers.
(continued next page)
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