Freezing Fruits - GE CA10 Use And Care Manual

Freezing Fruits
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
Alwaysallow head space.Allow Vz-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 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 has dissolved in the juice drawn
from the fruit, then pour into containers.
(b)
Syruppack.
Suitable for fruits
which have comparatively little juice,
and those which darken readily. Add
syrup to cover fruit. Allow h-inch head
space (Iyp inch for glass containers),
(c) Unsweetened pack. Suitable for
special diets.
Guide for
makingsyrup
CUps o fsugar
Percefltage tobeadded
p er Approximate
of
syrujJ Pint o f
water vielti j n
uints
30%(light)* Ifi
40%(light)*
Ii 1~
50%(medium)
2!4
l%
60%(medium) 3% 2
65%(heavy) 4%
21A
FRUIT'
PREPARATION
PACKAGING
a
APPLES
Wash, peel and slice apples to about
Syrup pack: Slice into container,
Yz-inch 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 (1) steaming for lYz to 2 minutes, or Sugar pack: Sprinkle YZcup of sugar
(2) dipping in solution of 3 tablespoons 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 container; cover
uniform color. Wash and sort as to size. with 4070 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 Vzminute.
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~~sugarsyrup. (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
Sour
Mix 1 part sugar to 4 or 5 parts fruit
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 well. without sugar, or in a 5070 sugar syrup.
MELONS
Select firm, well ripened fruit. Cut in Cover with orange juice or 3070 sugar
Cantaloupes 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
Pack sections in layers. Cover grape-
GRAPEFRUIT with sharp knife just below white
fruit with 307. syrup containing 1
SECTIONS membrane. Remove all membrane.
teaspood ascorbic acid per quart.
Cut sections from divider-membranes,
Oranges do not need syrup. Stir in
Drain.
Vzteaspoon 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 407.
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 4070
pieces or in lengths to fit package.
syrup. Allow Ilead space. Seal.
'Recomnlef]deti forr?]ost f ruits
MetiIod: Dissolve sugar in boiling
water or mix thoroughly with cold water
until dissolved. Chill before using.
Place unopened containers in refriger-
ator. Serve while fruit is still slightly icy.
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