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Freezing Fruik
Preparation for freezing
1. Sort fruits for uniform ripeness,
quality and size.
2. Wash fruits thoroughly in 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 discoloration of apples,
apricots, peaches and pears, (1) add
ascorbic acid mixture to syrup (1 tea-
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.
Packing
Always allow head space. 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 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 little juice,
and those which darken readily. Add
syrup to cover fruit. Allow l/2-inch head
space
inch for glass containers).
(c) Unsweetened pack. Suitable for
special diets.
Guide for making syrup
Cups of sugar
Percentage to besddedper Approximate
of syrup
pint of water
g
1
(light)*
400/o
41/
z
'Recommended
Method: Dissolve sugar in boiling
waterer mix thoroughly with cold water
until dissolved. Chill before using.
Place unopened containers in
refrigerator; Serve while fruit is
still slightly icy.
FRUIT
APPLES
APRICOTS
BERRIES
CHERRIES
Sour
CHERRIES
CRANBERRIES
MELONS
Cantaloupe
Honeydews
ORANGE and
GRAPEFRUIT
PEACHES
PEARS
PINEAPPLE
and
PLUMS
PRUNES
yield in pints
2
PREPARATION
Wash, peel and slice apples to about
l/2-inch thickness. If apples are to be
sugar,
packed in
prevent discoloration by
(1) steaming for
to 2 minutes, or
11/2
lemon juice to 1 gallon water for 1 minute,
rinsing in cold water, and draining.
Solution may be reused.
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.
Proper maturity is important. Immature
berries should not be uaed, Wash in cold
or iced water and drain thoroughly on
absorbent paper towels.
Wash, aorf and stem. Chill in rafrigarator
until firm enough to remova pits,
Prepare quickly
in same way as sour
cherries. However, sweet cherries may be
frozen whole, with or without pits.
Wash in iced water, stem and eliminate
poor berries. Drain well.
and remove seeds (remove watermelon
seeds aa you cut balls). Scoop
out
balls or cut in 3/4-inch cubes, These fruits
may be frozen alone or in combination.
Select firm fruit, free of soft spota.
with sharp knife just below white
membrane. Remove all membrane. Cut
sections from divider-membranes, Orain.
Promptness in handling is important,
Sort, peel (skins may be loosened by
scalding whole peach 30 seconds in
boiling water) and pit. Peel and slice
1 ouart of oeaches at a time,
Select pears which are fully tree-ripened.
Wash, peel and core. Cut in halves or
quarters, Heat in boiling 40°/0 syrup for
Peel, core, slice or cube.
iced water. Halve and pit,
or leave whole.
Wash, trim and cut stalks into l-inch
pieces or in Iangths to fit package,
a
PACKAGING
Slice into container, cover
Syrup peck:
with
acid to each cup of syrup.
over each quart of apples. Stir to cover all
surfaces with sugar. Seal. Adding 1
teaspoon ascorbic acid to sugar is an
extra precaution.
Syrup pack: Pack in container; cover with
been added (1 teaspoon ascorbic acid to
1 cup syrup).
ascorbic acid with 1/2 cup of sugar and
sprinkle over 1 quart of fruit. Stir.
(1) May be packed dry, or (2) packed
whole in a 40 to 500h sugar syrup. (3) For
crushed or pureed berries, pack 4 parts
of berries to 1 part of sugar, Stir until
sugar is dissolved. Seal.
Mix 1 part sugar
to 4 or 5 parts fruit by
weight until sugar is dissolved. Pack. Seal.
Cover with 400h sugar syrup which
contains 1 teaspoon ascorbic acid
per cup.
Cranberries may be packed whole,
without sugar, or in a 500A sugar ayrup.
Cover with
orange juice or 300h sugar
syrup. Seal and freeze.
melon
Peel
Pack sections in layers. Cover grapefruit
with 300A syrup containing 1 teaspoon
ascorbic acid per quart. Orangea do not
need syrup. Stir in 1/2 teaapoon ascorbic
acid per quart,
Pack immediately into cold 400/o syrup
with 1 teaspoon ascorbic acid per cup in
container; cover with more syrup. Seal.
Pack immediately in freezer carton, Add
400A syrup to which ascorbic acid has
been added (1 teaspoon aacorbic acid to
1 cu~ syrup). Seal,
Pack slices with two circles of cellophane
paper between each slice. Pack without
sugar or cover with 300h syrup. Or,
pineapple juice could be used.
Pack in carton and cover with 400fi syrup
to which 1 teaapoon ascorbic acid has
been added per cup, Seal.
Pack without sugar or cover with 400/o
syrup. Allow head space. Seal.
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