GE FF16 Use And Care Manual page 10

FOOD FREEZING SUGGESTIONS
Preparation for Freezing Fruits
1. Sort fruits for uniform ripeness, quality and size.
2. Wash fruits thoroughly in cold water and drain
thoroughly.
4. Pack in cartons, cutting or slicing larger fruits. Add
sugar or syrup.
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 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.
Guide for Making Syrup
Cups of suger
to be added per
Percentage
of syrup pint of water
1
40% (light)*
(medium)
50%
(medium)
60%
65% (heavy)
*Recommended for most fruits
Method: Dissolve sugar in boiling water or mix
thoroughly with cold water until dissolved. Chill
before using.
10
(continued)
Packing Frozen Fruits
Always allow head space. Allow l/2-inch head space
in pin-t containers ( 1 inch for glass), 1-inch head space
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 m~e 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 ( 1 M-inch for glass containers).
(c) Unsweetened pack. Suitable for special diets.
Serving Frozen Fruits:
Place unopened containers in refrigerator. Serve while
fruit is still slightly icy.
Approximate
yield in pints
2