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Guide
to
FreezingFmit$
FRiXT
PREPARATION
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 1X 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.
I
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.
BERRIES
Proper maturity is important. Immature berries should not be used. Wash in cold or
iced water and drain thoroughly on absorbent paper towels.
CHERRIES
I 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 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 (removewatermelon
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 sofl spots. Peel with sharp knife just below white membrane.
GRAPEFRUIT
Remove all membrane. Cut sections from divider-membranes. Drain.
SECTIONS
I
PEACHES
Promptness in handling is important. Sort, peel (skins maybe ioosened by scalding
whole peach 30 seconds in boiling water) and pit. Peel and slice 1 quart of peaches
at a time.
PEARS
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
Peel, core, slice 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.
PACKAGING
Syrup pack: Slice into container,cover with 40Y0syrup.
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
precaution.
Syrup pack: Pack in container; cover with
437.
syrup
to which ascorbic acid has been added (I teaspoon
ascorbic acid to 1 cup syrup).Sugarpack.' 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.
~~ix1
pafl s ugar t o4or5 parts
fruit by weight until sugar
is dissolved. Pack. Seal.
Cover with 40?4. s ugar syrup which contains 1
teaspoon ascorbic acid per cup.
Cranberries may be packed whole, without sugar, or
in a 5070sugar syrup.
Cover with orange juice or 30% sugar syrup.
Seal and freeze.
Pack sections in layers. Cover grapefruit with 30"!. 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 40'Yo syrup with 1 teaspoon
ascorbic acid per cup in container; cover with more
syrup. Seal.
Pack immediately in freezer carton. Add 407. syrup to
which ascorbic acid has been added (1 teaspoon
ascorbic acid to 1 cup syrup). Seal.
Pack slices with two circlesof cellophane paper between
each slice. Pack without sugar or cover with 30Y0syrup.
Or, pineapple juice
could
be used.
Pack in carton and cover with 407. syrup to which 1
teaspoon ascorbic acid has been added per cup. Seal.
Pack without sugar or cover with 40% syrup.
Allow head space. Seal.
Freezing
Dairy
Products
~Cheese.
Freeze cheesein 1/2-
to 1-pound
pieces.
e
Wrap in moisture/vapor-proof material. Uncreamed
cottage and Camembert cheese may be kept in the
freezer though there may be some water separation
on thawing. Cream and processed cheese do not
freeze WCI1 a s freezing af'fectstheir smooth texture.
~Cream. Ordin~wy householdcream for table use does
not Freezewell, but will
be
suitable for cooking.
l%teurizcd heavy cream coiltainiilg riot less than 40
[xi-cent butter-fatinay be fi.ozeil.Heavy ci"eainwhich
h:ls been lvhipped fi-eezesweli. too. Di.op ino~indsof
whipped ci.eain on bakii~gsheets. Fi.eezc.Transfei-
@l
. —..
f'iwcn imunds
quickly to a i-igidcoil[aiilei-and seal,
. ..,
s~p:]r:~tiilg
laycix
with
papei..
.:..9
.=
Ice Cream. Coinmercial ice creams can be stored in
the freezer in their original carton. Home-made ice
creain should be packed in moisture/vapor-proof
cartons.
Fine-qualityice cream, with high cream content, will
norinally require slightly lower temperatures than
"airy" already-packaged brands with low cream
content. Experiment to determine the location in the
freezer ai]d the teinperature control setting to keep
yotii.favorite ice cream at the right serving
teinperatui.e.
Butter and IMargarine.Overwrap original carton in
inoisture/vapoi.-proof inatei-ialor enclose in
inoisture/vapor-proof containers.
I
o
—.
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