FreezingFruits
Preparationforfreezing
1. Sort fruits for uniform ripeness,
quality and size.
2. Washfruits thoroughly in cold water
and drain thoroughly.
3. Work with small quantities and
freeze quickly.
4. Pack in cartons, cutting or slicing
larger fruits. Add sugar or syrup.
5. To avoid discoloration of apples,
apricots, peaches and pears, (1) add
ascorbic acid mixture to syrup (1tea-
spoon to 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 1gallon water,
rinse in cold water, drain, and pack in
sugar or syrup. Place crumpled piece
of cello or waxed wrap on top of fruit
before closing to keep fruit in syrup.
Packing
Alwaysallowheadspace.Allow %-inch
head space in 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 make their own juice when sugar
is added. Add dry sugar (see chart 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. Suitable for fruits
which have comparatively little juice,
and those which darken readily. Add
syrup to cover fruit.
Allow %-inch head
space (172inch for glass containers).
(c) Unsweetened pack. Suitable for
special diets.
Guidefor makingsyrup
Cupsofsugar
P0rc8fltag0 tobeaddedper Approximate
of
3076
(light)k 1
lb
40?6(light)* I@ IN
50%(medium)
25
l%
60%(medium) 3ti
2
65%(heavy)
4% 2U
FRfJIT
PREPARATION
PACKAGING
APPLES
Wash, peel and slice apples to about
Syrup pack: Slice into container,
Y?-inchthickness, If apples are to be cover with 4(.)7. syrup, Add 1 teaspoon
packed in sugar, prevent discoloration ascorbic acid to each cup of syrup,
by (1) steaming for Ifi to 2 minutes, or
Sugar pack: Sprinkle Y?cup of sugar
(2) dipping 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, rinsing 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 4070 syrup to which ascorbic acid
Halve and remove pits. Peel and slice,
has been added (1 teaspoon ascorbic
if desired. Heat unpeeled fruit in boiling
acid
to 1cup syrup).
water YZminute.
Sugar pack: Mix 1 teaspoon crystalline
ascorbic acid with YZcup 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 40to 50~0sugarsyrup. (3) For
cold or iced water and drain thoroughly
crushed or pureed berries, pack 4 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
Sweet
Cover with 407. sugar syrup which con-
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 5070 sugar syrup.
MELONS Select firm, well ripened fruit. Cut in
Cantaloupes
Cover with orange juice or 3070 sugar
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
GRAPEFRUIT
Pack sections in layers. Cover grape-
with sharp knife just below white
fruit with 307’ syrup containing 1
SECTIONS
membrane. Remove all membrane. teaspoon ascorbic acid per quart.
Cut sections
fioin divider-membranes.
Oranges do not need syrup. Stir in
Drain.
YZteaspoon 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 407. syrup to which ascorbic acid
halves or quarters. Heat in boiling 4070
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 30 Y.syrup.
Or, Pineapple juice could be used
PLUMS and Sort, wash In iced water. Halve and pit.
PRUNES
Pack in carton and cover with 4070
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
+Recol]701etltiedforfl]os[fruits
Metl~od: Dissolve sugar in boiling
water or mix thoroughly with cold water
until dissolved. Chill before using,
Place unopened containersin refriger-
ator. Serve while fruit is still slightly icy.
6
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