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Fruits
Preparation for freezing
1 SOrffruits for uniform ripeness,
quality and size.
2. Washfruits thoroughlyincold water
and drain thoroughly.
3. Workwith small quantitiesand
freeze quickly,
4. Packin cartons,cutting or slicing
larger fruits. Add sugaror syrup.
5. Toavoid discolorationof apples,
apricots, peachesand pears,(1)add
ascorbicacid mixture to syrup (1tea-
spoonto 1cup of syrup)following
directions on label, or (2)dip slices of
fruit for 1minute in solution of 3 table-
spoonslemonjuice to 1 gallon water,
rinse
in cold water, drain, and pack in
sugaror syrup. Placecrumpled piece
of cello or waxedwrap on top of fruit
before closing to keep fruit in syrup.
Packing
Always allowheadspace. A llow%-inch
headspace in pint containers (1 inch
for glass),l-inch head spacein quart
containers (2 inches for glass).
Sweetening fruits helps retain flavor,
color and texture.
The method of
sweetening depends on fruit used.
See chart 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 chart at
right) and stir gently until most of the
sugar hasdissolved in the juice drawn
from the fruit, then pour intocontainers.
@]eSYrUP pack.Suitable
for fruits
which have comparatively little juice,
and those which darken readily. Add
syrup to cover fruit. Allow k-inch head
space (Ifi inch for glass containers).
(c) Unsweetened pack.
Suitable for
spec~al d iets.
Guide for makingsyrup
Cupsof sugar
Porcefltafp to boadded
p er Approximate
ofsyruo
Mnt o fwater yioidh pints
30%(iight)*
1
l%
40%(iight)*
Ifi
Ifi
50% (medium)
z%
1+$
60% (m~dium)
3%
2
65% lheaw)
45
2%
*Recommetided for mostfruits
Method:
Dissolve sugar in boiiing
water or mix thoroughly with cold water
until dissolved. Chill before using.
Piace unopened containers in refriger-
ator.Serve while fruit is still 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 50'36 sugar 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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