FOOD FREEZING SUGGESTIONS
(continued)
Preparation for Freezing Fruits
Packing Frozen Fruits
1. Sort
fruits for uniform ripeness, quality and size.
Always allow head space. Allow l/2-inch head space
2.
Wash fruits thoroughly in cold water and drain
in pint containers (1 inch for glass), l-inch head space
thoroughly.
in quart containers (2 inches for
gIass).
Q.
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 (1
teaspoon to 1 cup of syrup) following directions on
label, or (2) dip slices of fruit for 1 minute in
solution of 3 tablespoons lemon juice to
1
gallon
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
fmit in
svruD.
Sweetening fruits helps retain flavor, color and
texture. The method of sweetening depends on fruit
used. See guide 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
cuide
at
right)
and stir gently until most of the
SUgar
a
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 l/2-inch head
space (1X-inch for glass containers).
,1
(c) Unsweetened pack. Suitable for special diets.
Guide for Making Syrup
Cups of
suger
Percentage to be added per Approximate
of syrup
pint of water
yield in pints
30%
(light)*
1
lx
40% (light)*
lx
lx
50% (medium)
2%
lx
60% (medium)
3%
2
65% (heavy)
4%
2%
*Recommended for most fruits
Method:
Dissolve sugar in boiling water or mix
thoroughly with cold water until dissolved.
Chill
before using.
Serving Frozen Fruits:
Place unopened containers in refrigerator. Serve while
fruit is still slightly icy.
10
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