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.—
='
Guide
to
Freezing
Fruits
PREPARATION
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 1Z to 2 minutes, or (2) dipping in
solution of 3 tablespoons lemonjuice to 1 gallon water for 1 minute, rinsing in cold
water, and draining, Solution 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.
BERFNES
Proper maturity is important. Immature berries should not be used. Wash in cold or
iced water and drain thoroughly on absorbent paper towels.
CHERRIES
Wash, sort and stem. Chill in refrigerator until firm enough to remove pits.
Sour
CHERRIES
Prepare quickly in same way as sour cherries. However,sweet cherries maybe frozen
Sweet
whole, with or without pits.
CRANBERRIES Wash in iced water, stem and eliminate poor berries. Drain well.
MELONS
Select firm, well ripened fruit. Cut in 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 in 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. Drain.
SECTIONS
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PEACHES
Promptness in handling is important. Sort, peel (skins maybe loosened by scalding
whole peach 30 seconds in boiling water) and pit. Peel and slice 1 quart of peaches
at a time.
—
Select pears which are fully tree-ripened. Wash, peel and core. Cut in halves or
quarters. Heat in boiling 40% syrup for 1 to 2 minutes. Cool in syrup, then drain.
—
PINEAPPLE
I
Peel, core, slice or cube.
I
PLUMS and
Sort,wash in iced water. Halve and pit, or leave whole.
PRUNES
RHUBARB
Wash, trim and cut stalks into l-inch pieces or in lengths to fit package.
PACKAGING
Syrup pack: Slice into container,cover with 40% syrup.
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 surfaceswith sugar. Seal,
Adding 1 teaspoon ascorbic acid to sugar is an extra
~recautionc
Syrup pack: Pack in container; cover with 40% syrup
to which ascorbic acid has been added (lteaspoon
ascorbic acid to 1 cup syrup).Sugarpac/c Mix 1
teaspoon crystalline 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
50% 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 40% sugar syrup which contains 1
teaspoon ascorbic acid per cup.
Cranberries may be packed whole, without sugar, or
in a 50'%0 s ugar syrup.
Cover with orange juice or 30% sugar syrup.
Seal and freeze.
Pack sections in layerS.COVf.?r grapefrUitwith
30Y0
syrup
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 40Y0syrup with 1 teaspoon
ascorbic acid per cup in container; cover with more
svrum Seal.
Pack immediately in freezer carton. Add 40% syrup to
which ascorbic acid has been added (1 teaspoon
ascorbic acid to 1 cup syrup). Seal.
Packslices with two circles cf cellophane paper between
each slice. Pack without sugar or cover with 30Y0syrup.
Or,pineapple juice could be used.
Pack in carton and cover with 40Y0syrup to which 1
teaspoon ascorbic acid has been added per cup. Seal.
Pack without sugar or cover with 40% syrup.
4110w head space. Seal.
FMx?zing
D airy
o (hese.
Freeze cheese in 1/2- to 1-poundpieces.
~Ice Cream. Commercial ice creams can be stored in
Wrap in moisture/vapor-proof material. Uncreamed
the freezer in their original carton. Home-made ice
cottage and Camembert cheese may be kept in the
cream should be packed in moisture/vapor-proof
fmczcr though there ~may be some water separation
cartons. For best results, place ice cream in the
on thawing. Cream and processed cheese do not
interior of the freezer rather than on the door shelves.
freeze well as freezing affects their smooth texture.
Fine-quality ice cream, with high cream content, will
—
5 Cream. Ordinmy household cream for table use does
normally require slightly low~r temperatures than
not freeze weli, bLllwill be suitable for cooking.
"airy" already-packaged brands with low cream
pastet~rized heavy cream containing
not!~ssthanQO
content. Experiment to determine the location in the
percent butterfat &y be frozen. Heavy cream which
freezer (the rear is slightly colder than the front) and
has been whim]ed freezes well. too, Drot) InOUMkof
the temperature control setting to keep yoLu. f avorite
*,
whipped cream on baking sheets. Freeze'.'Ilansfer
ice cream at the right serving temperature.
frozen mounds quickly to a rigid container and seal,
@ Butter and Margarine. Overwrap original carton in
separating layers with paper.
moisture/vapor- proof material or enclose in
moisture/vapor-proof containers.
(cmti;lued
}Ie.rf page)
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