GE FF16 Use And Care Manual page 11

Guide to Freezing Fruits
FRUIT PREPARATION
APPLES 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
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.
BERRIES Proper maturity important. Immature berries should not be used. Wash in cold or
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iced water and dram thoroughly on absorbent paper towels
CHERRIES Wash, sort and stem. Chill in refrigerator until firm enough to remove pits.
Sour
CHERRIES Prepare quickly m same way as sour cherries. However, sweet cherries may be frozen
Sweet whole. with or without Dlts.
CRANBERRIES Wash in Iced water, stem and eliminate poor berries. Drain well.
MELONS Select firm, well ripened fruit. Cut m half and remove seeds (remove watermelon
Cantaloupes seeds as you cut balls). Scoop out melon balls or cut In 3/4-inch cubes. These fruits
Honeydews may be frozen alone or m combination.
Watermelons
ORANGE and Select firm fruit, free of soft spots. Peel with sharp knife Just below white membrane.
GRAPEFRUIT Remove all membrane. Cut sections from divider-membranes. Dram.
SECTIONS
PEACHES Promptness m handllng
whole peach 30 seconds m boiling water) and pit. PeeI and shce 1 quart of peaches
at a time.
PEARS
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
PINEAPPLE Peel, core, shce or cube.
PLUMS and Sort, wash in iced water. Halve and pit, or leave whole
PRUNES
RHUBARB 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.
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.
important. Sort, peel (skins maybe loosened by scalding
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PACKAGING
Syrup pack: Slice mto container, cover with 409'
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
Precaution.
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
teaspoon crystalline ascorbic acid with 1/2 cup of sugar
and srxinkle over 1 auart of fruit. Stir.
(1) May be packed dry, or (2) packed whole in a 40 to
pack 4 parts of berries to 1 part of sugar. Stir until sugar
dissolved. Seal,
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M 1 part sugar to 4 or 5 parts fruit by weight until sugar
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is dissolved. Pack. Seal.
Cover with 40% sugar syrup which contains 1
Cranberries may be packed whole, without sugar, or
in a 50"/ sugar syrup.
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Cover with orange juice or 30Y0 sugar syrup.
Seal and freeze.
Pack SeCtlOnS in layers.
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;
Pack immediately in freezer carton. Add 407. syrup to
which ascorbic acid has been added (1 teaspoon
ascorbic acid to 1
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
Pack wkhout sugar or cover with 40'7. syrup.
Allow head space. Seal.
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.
. Butter and Margarine. Overwrap original carton in
moisture/vapor- proof material or enclose in
moisture/vapor-proof containers.
syrup.
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an extra
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.
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cover with more
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. Seal.
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(continued next page)
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