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1. Sort
fruits for uniform
ripeness,
qualityandsize.
2. Washfruits
thoroughly in cold water
and drain thoroughly.
3. Work with sma!} quantities and
freeze quickly.
4. Pack in cartons, cutting or slicing
larger fruits. Add sugar or syrup,
5. Toavoid discoloration of apples,
apricots, peaches and pears,(1)
add
ascorbic acid mixture to syrup (1tea-
spoon to 1 cup of syrup) following
directions on label, or (2) dip slices of
fruit for 1 minute in solution of 3 table-
spoons lemon juice to 1 gallon 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 allowheadspace.
Allow
l/2-inch head space in pint containers
(1 inch for glass), l-inch head space in
quart containers (2 inches for glass).
Sweetening fruitshelpsretainflavor,
colorandtexture.
The method of
sweetening depends on fruit used. See
guide at right for recommendedmethod.
(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 little juice,
and those which darken readily. Add
syrup
to
cover fruit.
Allow
l/2-inch head
space
(11/2
inch for glass containers).
(c)
pack. Suitable for
special diets.
for
Cups ofsugar
Percentage tobeadded per
ofqfrup
pintofwater
yieldinpints
30W0 (light)*
1
11~
40%
(light)'
1
Y2
1v2
500/o
(medium)
21/'
12/3
fj(JO/o (m~~ium)
31/2
2
650/o
(heavy)
41/~
21/4
"Recommendedfor mosifruits
Dissolve sugar in boiling
water or mix thoroughly with cold water
until dissolved.
Chill beforeusing.
FFWIT
PREPARATION
PACKAGING
APW.J5S
Wash, peel and slice apples to aboul
Syruppeck
Slice into container,cover
l/2-inch thickness. If apples are tcrbe
with 400/0 syrup.Add 1teaspoon ascorbic
packed in sugar, prevent discoloration by
acid to each cup of syrup.
(1)steaming for
1V2
to 2 minutes, or
(2) dipping in solution of 3 tablespoons
Sugwpack
Sprinkle 1/2cup of sugar
lemon juice to 1gallon water for 1 minute,
over each quart of apples, Stir to cover all
rinsing in cold water,and draining.
surfaces with sugar.Seal. Adding 1
Solution may be reused.
teaspoon ascorbic acid to sugar is an
extra precaution.
APRICOTS
Select firm, fully ripe fruit of bright,
Syruppack
Packin container; cover with
uniform color. Wash and sort as to size.
400/o syrup to which ascorbic acid has
Halve and remove pits, Peel and slice, if
been added (1 teaspoon ascorbic acid to
desired, Heat unpeeled fruit in boiling
1 cup syrup).
water 1/2minute.
Sugarpaclc Mix 1teaspoon crystalline
ascorbic acid with 1/2cup of sugar and
sprinkle over 1 quart of fruit. Stir.
M3W?IES
Proper maturity is important. Immature
(1)May be packed dry, or (2) packed
berries should not be used. Wash in cold
whole in a 40 to 500/0 sugar syrup. (3) For
or iced water and drain thoroughly on
crushed or pureed berries, pack 4 parts
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 by
Sour
until firm enough to remove pits.
weight until sugar is dissolved. Pack.Seal.
CHERRIES
Prepare quickly in same way as sour
Cover with 40%0 sugar syrup which
sweet
cherries. However,sweet cherries may be
contains 1 teaspoon ascorbic acid
frozen whole, with or without pits.
per cup.
CRANBERRIES
Wash in iced water,stem and eliminate
Cranberries may be packed whole,
poor berries. Drain well.
without sugar, or in a 50%0 sugar syrup.
MELONS
Select firm, well ripened fruit. Cut in half
Cover with orange juice or 30% sugar
Cantaloupes
and remove seeds (remove watermelon
syrup. Seal and freeze.
f+cmeydews
seeds as you cut balls). Scoop out melon
VWermehs
balls or cut in 3/4-inch cubes. These fruits
may be frozen alone or in combination.
ORANGE and
Select firm fruit, free of soft spots. Peel
Pack sections in layers. Cover grapefruit
GRAPEFRUIT
with sharp knife just below white
SECXIONS
with 30!40syrup containing 1 teaspoon
membrane. Remove all membrane. Cut
ascorbic acid per quart. Oranges do not
sections from divider-membranes. Drain.
need syrup. Stir in 1/2teaspoo~ ascorbic
acid per quart.
PEACHES
Promptness in handling is important.
Pack immediately into cold 400/0syrup
Soti, peel (skins maybe loosened by
with 1 teaspoon ascorbic acid per cup in
scalding whole peach 30 seconds in
container; cover with more syrup. Seal.
boiling water) and pit. Peel and slice
1 quart of peaches at a time.
PEARS
Select pears which are fully tree-ripened.
Pack immediately in freezer carton. Add
Wash, peel and core. Cut in halves or
400/o syrup to which ascorbic acid has
quarters. Heat in boiling 40% syrup for
been added (1teaspoon ascorbic acid to
1 to 2 minutes. Cool in syrup, then drain.
1 cup syrup). Seal.
PINEAPPLE
Peel, core, slice or cube.
Pack slices with two circles of cellophane
paper between each slice. Pack without
sugar or cover with 300/0syrup. Or,
pineapple juice could be used.
PLUMS and
Sort, wash in iced water. Halve and pit,
Pack in carton and cover with 400/0syrup
PRUNES
or leave whole.
to which 1 teaspoon ascorbic acid has
been added per cup. Seal.
Ftf+Ui3ARB
Wash, trim and cut stalks into l-inch
Pack without sugar or cover with 400/0
pieces or in lengths to fit package,
syrup. Allow head space. Seal.
P!ace unopened containers in
refrigerator. Serve while fruit is
still sdightly icy.
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