Freezing Fruits
.
Reparation for fmzing
1. Sortfruitsforuniformripeness,
qualityand size.
2. Washfruitsthoroughlyincoldwater
and drainthoroughly.
3. Workwithsmallquantitiesand
freeze quickly.
4. Packincartons,cuttingor slicing
largerfruits.Addsugar orsyrup.
5. Toavoiddiscolorationofapples,
apricots,peachesand pears, (1)add
ascorbicacid mixtureto syrup(1tea-
spoonto 1cupof syrup)following
directionson label, or (2) dip slicesof
fruitfor 1 minutein solutionof3 table-
spoonslemonjuice to 1 gallonwater,
rinseincoldwater,drain, and packin
sugarorsyrup.Place crumpled piece
ofcelloorwaxed wrap on topoffruit
beforeclosingtokeepfruit insyrup.
Packing
Always allow head space. Allow
l/2-inch head space in pintcontainers
(1 inchforglass), l-inch head space in
quartcontainers(2 inchesforglass).
Sweetening fruits helpsnMsinflavor,
colorand texture. The methodof
sweeteningdependson fruit used.See
guideat rightforrecommendedmethod.
(a)Dry sugar pack. Suitable forfruits
that maketheir ownjuice whensugar
isadded. Adddrysugar (see guideat
right)and stirgentlyuntilmostofthe
sugarhasdissolvedinthe juice drawn
fromthe fruit,then pour intocontainers.
(b) Syrup pack. Suitableforfruits
whichhavecomparativelylittlejuice,
and thosewhichdarken readily.Add
syruptocoverfruit.Allow l/2-inch head
space (1M inchforglasscontainers).
(c) Unsweetened pack. Suitablefor
specialdiets.
Gukk formakingsyrup
Cupsof sugar
Femmge tobeaddedpsr Appmxlmate
pintof 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 inboiling
waterormixthoroughlywithcoldwater
untildissolved.Chillbeforeusing.
Servii frozenfruits
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
quartofpeachesat atime.
PEARS Selectpearawhichare
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.Servewhilefruitis
stillslightlyicy.
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