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Guide to Freezing Fruits
FRUIT
PREPARATION
APPLES
Wash, peel and sllce 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 minutes, or (2) dipping In
water, and dramng. Solutlon 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 frulf m bolllng water 1/2 minute.
BERRIES
Proper maturity
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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 may be frozen
Sweet
whole, with or wlhout p!ts.
CRANBERRIES
Wash In Iced water, stem and el!mlnate poor berries. Dram 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
PEACHES
Promptness In handllng
whole peach 30 seconds In boiling water) and plt Peel and slice 1 quart of peaches
at a time.
PEARS
Select pears which are fully tree-ripened. Wash, peel and core. Cut m halves or
quarters. Heat m boding 40% syrup for 1 to 2 minutes. Cool in syrup, then drain.
PINEAPPLE
Peel, core, sl!ce or cube.
PLUMS and
Sort, wash In Iced water. Halve and pit, or leave whole.
PRUNES
RHUBARB
Wash, trim and cut stalks Into 1 -inch pieces or In lengths to fit package
Freezing Dairy Products
. Cheese. Freeze cheese in 1/2- to 1-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
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. Immature berries should not be used, Wash In cold or
Important. Sort, peel (skins may be loosened by scalding
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PACKAGING
Add 1 teaspoon ascorbic acid to each cup of syrup.
Sugar pack: Sprinkle 112 cup of sugar over each quart
of apples. Stir to cover all surfaces with sugar. Seal.
Adding 1 teaspoon ascorbic acid to sugar
Syrup pack" Pack in container; cover with 40°/0 syrup
to which ascorbic actd has been added (1 teaspoon
ascorbic acid to 1 cup syrup) .Sugarpack.' Mix 1
teaspoon crystalline ascorbic acid with 1/2 cup of sugar
and sDrinkle over 1 auafl of fruit, Stir.
(1) May be packed dry, or (2) packed whole In a 40 to
50°/0 sugar syrup. (3) For crushed or pureed berries
pack 4 parts of berries to 1 part of sugar. Stir until sugar
dissolved, Seal,
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Mix 1 part sugar to 4 or 5 parts fruit by weight until sugar
is dissolved. Pack. Seal.
Cover with 400/. sugar syrup which contains 1
teaspoon ascorbic acid per cup
Cranberries may be packed whole. wtthout sugar. or
Cover with orange juice or 300/. sugar syrup.
Seal and freeze.
Pack sections In layers. Cover grapefruit with 300/. syrup
containing 1 teaspoon ascorbic acid per quart. Oranges
do not need syrup. Stir m 1/2 teaspoon ascorbic acid
per quart.
Pack immediately Into cold 400/. syrup with 1 teaspoon
ascorbic acid per cup in container; cover with more
syrup. Seal.
Pack immediately m freezer carton. Add 400/. syrup to
which ascorbic acid has been added (1 teaspoon
ascorbic acid to 1 cup syrup). Seal.
Pack sllces with two circles of cellophane paper between
each slice. Pack without sugar or cover with 300/. syrup.
Or, pineapple juice could be used.
Pack in carton and cover with 400/. syrup to which 1
teaspoon ascorbic acid has been added per cup, Seal.
Pack without sugar or cover with 400/. syrup.
Allow head space, Seal.
Ice Cream. Commercial ice creams can be stored in
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.
an extra
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(continued next pqge)
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