GE CAF16DK Use And Care Manual page 8

Preparation
fcwfreezing
t. Sort fruits for uniform ripeness,
quality and size.
2. Washfruits thoroughlyh?cold water
and drain thoroughly.
3. Workwith small quantitiesand
freeze quickly.
4. Packin cartons,cutting or slicing
larger fruits. Add sugaror syrup.
5. Toavoid discolorationof apples,
apricots,peachesand pears,(1)add
ascorbicacid mixture to syrup (1tea-
spoon to 1 cup of syrup)following
directions on label, or (2) dip slices of
fruit for 1minute in solution of 3 table-
spoonslemon juice to 1gallon water,
rinse in cold water, drain, and pack in
sugar or syrup. Placecrumpled piece
of cello or waxed wrapon top of fruit
before closing to keep fruit in syrup.
Packing
Alwaysallow head space.Aliow
%-inch
head spacein 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 maketheir own juice when sugar
is added. Add dry sugar (see chart at
right) and stir gently until most of the
sugar hasdissolved in the juice drawn
from the fruit, then pour intocontainers.
(b),Syruppack. Suitable for fruits
which have comparatively little juice,
and those which darken readily. Add
syrup to cover fruit, Allow lk-inch head
space (Ifi inch for glass containers).
(c) U~sw@ened
pack.
Suitable for
special diets.
Guide for makingsyrup
CUps o fsugar
P6rceotag0 to IXIadded p er Approximate
of
svrfJD Mnt
ofwatw viekiinniflts
30%(light)"'
1 Ifi
40%(light)*
1~ Iyj
50% (medium)
25
l%
60% (medium) Y/j
2
65% (heavy)
4fi 2~4
'Recanmemk?d forn]ost f ruiis
Method: Dissolve sugar in boiling
water or mix thoroughlywith cold water
until dissolved. Chill before using.
"\
'$
FRUIT '
PREPARATION PACKAGING
APPLES
Wash, peel and slice apples to about Syrup pack: Slice into container,
~A-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 1 YJto 2 minutes, or Su~ar pack: Sprinkle !$ cup of sugar
(2) di~piqg
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,
ritISitW
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 40Y0 syrup to wrtich 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 % minute. 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 40 to 50~0sugarsyrup. (3) For
cold or iced water and drain thoroughly crushed or pureed berries, pack4 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 Cover with 40% sugar syrup which con-
Sweet
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
50Y0
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. teaspoon ascorbic acid per quart.
Cut sections from divider-membranes. Oranges do not need syrup. Stir in
Drain.
% teaspoon 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,
PRUNES
Pack in carton and cover with
407.
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 head space. Seal,
%cizen
'hits
Place unopened containers in refriger-
ant or,Serve while fruit is still SI i ghtl y icy