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--
(continued)
~
for
F reezing
Fruits
Packing Frozen Fruits
~
-.
1. Sort fruits for uniform ripeness, quality and size.
2, Wash fruits thoroughlyin cold water and drain
thoroughly.
3. Work with small quantities and freeze quickly.
4. Pack in cartons, cutting or slicing larger fruits. Add
sugar or syrup.
5. To avoid discolorationof apples, apricots, peaches
and pears, (1) add ascorbic acid mixture to syrup (1
teaspoon to 1 cup of syrup) following directions on
label, or (2) dip slices of fruit for 1 minute in
solution of 3 tablespoons lemon juice to 1 gaHon
water, rinse in cold water, drain, and pack in sugar
or syrup. Place crumpled piece of cello or waxed
wrap on top of fruit before closing to keep fruit in
syrup.
Always allow bead space. Allow V2-inch head spac
in pint containers (1 inch for glass), l-inch head spac
in quart containers (2 inches for glass).
Sweetening fruits helps retain flavor, color and
texture. The method of sweetening depends on fruit
used. See guide at right for recommended method.
(a) Dry sugar pack. Suitable for fruits that make their
own juice when sugar is added. Add dry sugar (see
guide at right) and stir gently until most of the sugar
has dissolved in the juice drawn from the fruit, then
pour into containers.
(b) Syrup pack. Suitable for fruits which have
comparatively littlejuice, and those which darken
readily. Add syrup to cover fruit. AHOW l/2-inch head
-
space (1!4-inchfor glass containers).
(c) Unsweetened pack. Suitable for special diets.
Guide
for
syrup
serving
Frozen Fmit$:
Cups of suger
Percentage
to be added per
Approximate
of syrup
pint of water
yield in pints
Place unopened containers in refrigerator. Serve while
fmit is still slightly icy.
—
—.
30% (light)*
1
1!4
40% (light)*
1!4
1%
50% (medium)
2!A
1%
60% (medium)
3!4
2
65% (heavy)
4!4
2%
-.
,}:Recommended for most fmits
IVlethod: Dissolve sugar in boiling water or mix
thoroughly with cold water until dissolved. Chill
before using.
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