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FW.Jl-r
PFtEPARATION
PACKAGING
1. Sort fruits for uniform ripeness,
quality and size,
2. Washfruits thoroughly in cold water
and drain thcwoughiy.
3. Workwith small quantities and
freezequickly,
4. Packin cartons, cutting or slicing
larger fruits. Add sugar or syrup,
5. Toavoid discoloration of apples,
apricots,peaches
and
pears,(1)add
ascorbic acid mixture to syrup (1tea-
spoonto 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 waxedwrap on top of fruit
beforeclosing to keep fruit in syrup.
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
'/2
to
2
minutes, or
(2) dipping in solution of 3 tablespoons
lemon juice to 1gallon water for 1 minute,
rinsing in cold water,and draining.
Solution may be reused.
Syrup pack:
Slice into container, cover
with 400/0syrup. Add 1 teaspoon ascorbic
acid to each cup of syrup.
Sugar pack: Sprinkle 1/2cup 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 rxecaution.
APRICOTS
Select firm, fully ripe fruit of bright,
Syrup pac/c Pack in container; cover with
uniform color. Wash and sort as to size.
400/o syrup
to which
ascorbic acid has
Halve and removepits. Peel and slice, if
been added (1 teaspoon ascorbic acid to
desired, Heat unpeeled fruit in boiling
1 cup syrup).
water 1/2minute.
Sugarpack: Mix
1
teaspoon crystalline
ascorbic acid with 1/2cup 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'%0 s ugar syrup. (3) For
or iced water and drain thoroughly on
crushed or pureed berries, pack 4 parts
ab~orbent 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 4or 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%0 sugar syrup which
Sweet
cherries. However,sweet cherries may be
contains 1 teaspoon ascorbic acid
frozen whole, with or without ~its.
DerCUD.
Alwaysallow 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 retainflavor,
color and texture. The method of
sweetening depends on fruit used. See
guideat right for recommendedmethod.
(a) Dry sugar pack. Suitable for fruits
that make tneir 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. Suitab~efor fruits
which have comparatively little juice,
and those which darken readily.Add
syrup to cover fruit. Allow l/2-inch head
space (IV!! inch for glass containers).
(c) Unsweetened pack. Suitable for
special diets.
CRANBERRIES
Wash in iced water,stem and eliminate
Cranberries may be packed whole,
poor berries. Drain well.
without suaar. or in a 500/0suaar svrur).
MELONS
Select firm, well ripened fruit. Cut in half
Cover with orange juice or 300/0sugar
Cantaloupes
and
remove seeds (remove watermelon
syrup. Seal and freeze.
Honeydews
seeds as you cut balls). Scoop out melon
Watermelons
balls or cut in 3/4-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 grapefruit
GRAPEFRUIT
with sharp knife just below white
SECTIONS
with 30%0 syrup containing 1 teaspoon
membrane. Remove all membrane. Cut
ascorbic acid perquart. Oranges do not
sections from divider-memhranes. Drain.
need syrup. Stir in 1/2teaspoon ascorbic
acid per auart.
PEACHES
Promptness in handling is important.
Pack immediately into cold 40%0 syrup
Sort, peel (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 quart of peaches at a time.
PEARS
Select pears which are fully tree-ripened.
Pack immediately in freezer carton. Add
Wash, peel and core. Cut in halves or
400/o syrup
to
which ascorbic acid has
quarters. Heat in boiling 400/0syrup for
been added (1 teaspoon ascorbic acid to
1 to 2 minutes. COOI i n syrup, then drain.
1 cup syrup). Seal.
PINEAPPLE
Peel, core, slice or cube.
Pack slices with two circles of cellophane
paper between each slice. Pack without
sugar or cover with 30fJ/o syrup. Or,
pineapple iuice could be used.
PLUMS
and
Sort, w ash iniced water. Halve andpit,
Pack incarton and cover w ith
40%0syrup
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 400/0
pieces or in lengths to fit package.
syrup. Allow head space. Seal.
Cups ofsugar
Percentagetobeadded per Approximate
of syrup
pint of water
yield in pints
300/0
(light)'
1
'f1A
400/o (light)"
1
1/2
1%'
50Wo (medium)
2v2
173
60Vo (medium)
3'/2
2
65(?0 (heavy)
41/2
2V'4
'Recommencfed/or most fruits
Method: Dissolve sugar in boiling
water or n-t i x thoroughl y with cold water
until dissolved. Chill before using.
,Pla~eunopened containers in
refrigerator. Serve while fruit is
still s!ighfly icy.
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