Advertisement
Freezing Fruits
.
Reparation
for
fmzing
1. Sort fruitsfor uniformripeness,
qualityand size.
2. Wash fruitsthoroughlyin coldwater
and drain thoroughly.
3. Work with small quantitiesand
freeze quickly.
4. Pack in cartons,cutting or slicing
larger fruits.Add sugar or syrup.
5. Toavoiddiscolorationof apples,
apricots,peaches and pears, (1)add
ascorbicacid mixtureto syrup(1 tea-
spoonto 1 cup of syrup)following
directionson label, or (2) dip slicesof
fruit for 1 minute in solutionof 3 table-
spoonslemonjuice 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
beforeclosingto keep fruit in syrup.
Packing
Always allow head space. Allow
l/2-inch head space in pint containers
(1 inchfor glass), l-inch head space in
quart containers(2 inches for glass).
Sweetening fruits helpsnMsin flavor,
colorand texture. The methodof
sweeteningdepends on fruit used. See
guideat rightfor recommendedmethod.
(a)
Dry sugar pack. Suitable for fruits
that make their ownjuice when sugar
is added. Add dry sugar (see guide at
right)and stirgently until mostof the
sugar has dissolvedin the juice drawn
from the fruit, then pour intocontainers.
(b) Syrup pack. Suitable for fruits
which have comparativelylittlejuice,
and thosewhich darken readily.Add
syrupto coverfruit. Allow l/2-inch head
space (1M inchfor glass containers).
(c) Unsweetened pack. Suitable for
special diets.
Gukk for makingsyrup
Cups of sugar
Femmge
tobeaddedpsr
Appmxlmate
pint of watsr
ykkfinpints
30% (light)'
1V4
40% (light)'
1:~
11~
50% (medium)
zl~
1%
60% (medium)
31~
2
6S% heaw)
41/9
2Y4
'Recommenckdformosthdts
Method: Dissolvesugar in boiling
wateror mixthoroughlywith coldwater
untildissolved.Chill before using.
Servii frozen fruits
FRUIT
PREPARATION
PACXAGING
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% to 2 minutes, or
(2) dipping in solution of 3 tablespoons
lemon juice to 1 gallon water for 1 minute,
rinsing in cold water, and draining.
Solution may be reused.
Syrup pack: Slice into container, cover
with 40% syrup. Add 1 teaspoon ascorbic
acid to each cup of syrup.
'
Sugar pack: Sprinkle 112cup of sugar
over each quart of apples. Stir to cover all
surfaces with sugar. Seal. Adding 1
teaspoon ascorbic acid to sugar is an
extra precaution.
APRICOTS
Select firm, fully ripe fruit of bright,
Syrup pack: Pack in container; cover with
uniform color. Wash and sort as to size,
40% syrup to which ascorbic acid has
Halve and remove pits. Peel and slice, if
been addad (1 teaspoon ascorbic acid to
desired. Heat unpeeled fruit in boiling
1 cup syrup).
water 1/2 minute.
Sugarpack: Mix 1 teaspoon crystalline
ascorbic acid with 1/2 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 cold
whole in a 40 to 50% sugar syrup. (3) For
or iced water and drain thoroughly on
crushed or pureed berries, pack 4 parts
absorbent paper towels.
of berries to 1 part of sugar. Stir until
sugar is dissolved. Seal.
CHERRIES
Wash, sort and stem. Chill in refrigerator
Mix 1 part sugar to 4 or 5 parts fruit by
sour
until firm enough to remove pits.
weight until sugar is dissolved. Pack. Seal.
CHERRIES
Prepare quickly in same way as sour
Cover with 40% sugar syrup which
smt
cherries. However, sweet cherries may be
contains 1 teaspoon ascorbic acid
frozen whole, with or without pits.
per cup.
CRANBERRIES
wash in iced water, stem and eliminate
Cranberries may t?epacked whole,
poor berries. Drain well.
without sugar, or in a 50% sugar syrup.
MELONS
Select firm, well ripened fruit. Cut in half
Cover with orange juice or 30% sugar
cantaloupes
and remove seeds (remove watermelon
syrup. Seal and freeze.
seeds as you cut balls). Scoop out melon
Watermolona
balls or cut in 3/44nch cubes. The& fruits
may be frozen alone or in combination.
ORANGE and
Select firm fruit, free of soft spots. Peal
Pack sections in layers. Cover grapefruit
GRAPEFRUIT
with sharp knife just below white
with 30% syrup containing 1 teaspoon
SECTIONS
membrane. Remove all membrane. Cut
ascorMc acid per quart. Oranges do not
sections from divider-membranes. Drain.
need syrup. Stir in 1/2 teaspoon ascorbic
acid per quart.
PEACHES
Promptness in handling is important.
Pack immediately into mld 40% syrup
Sort, peal (skins may be loosened by
with 1 teaspoon ascorbic acid per cup in
scalding whole peach 30 seconds in
container; cover with more syrup. Seal.
boiling water) and pit. Peel and slice
1
quartof peachesat a time.
PEARS
Select pearawhichare
fully tree-ripened.
Pack immediately in freezer carton. Add
wash, peel and core. Cut in halves or
40% syrup to which ascorbic acid has
quarters. Heat in boiling 40% syrup for
been added (1 teaspoon ascorbic acid to
1 to 2 minutes. Cool in swum then drain.
1 CUDsyrup). Seal.
PINEAPPLE
Peel, core, sfice or cube.
Pack slices with two circles of cellophane
paper between each slice. Pack without
sugar or cover with 30% syrup. Or,
pineapple juice could be used.
PUJMS and
Sort, wash in iced water. Halve and pit,
Pack in carton and rover with 40% syrup
PRUNES
or leave whole.
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 40%
pieces or in lengths to fit package.
syrup. Allow head space. Seal.
Place unopenedcontainersin
retilgerator.Serve while fruit is
stillslightlyicy.
Advertisement
