Guide to Freezing Fruits
FRUIT
PREPARATION
PACKAGING
APPLES
Wash, peel and slice apples to about l/2-inch thickness. If apples are to be packed in
Syrup pack: Slice into container, cover with 40% syrup.
sugar, prevent discoloration by (1) steaming for 1
%
to 2
minutes,
or (2) dipping in
Add 1 teaspoon ascorbic acid to each cup of syrup.
soiutlon
of 3 tablespoons lemon
juice
to
1
gallon water for 1 minute, rinsing in cold
Sugar pack: Sprinkle 1/2 cup of sugar over each quart
water, and draining. Solution may
be
reused.
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, uniform color. Wash and sort as to size. Halve and
Syrup
pack: Pack in Container; cover
with
40% syrup
remove pits. Peel and slice, if desired. Heat unpeeled fruit in boiling water 1/2
mtnute
to which ascorbic acid has been added (I teaspoon
ascorbic acid to 1 cup syrup)
.Sugarpack.”
M
IX
1
teaspoon crystalline ascorbic acid with 1/2 cup of sugar
and sprinkle over 1 quart of fruit.
SW,
BERRIES Proper maturity is important. Immature berries should not be used. Wash in cold or
(1)
May be packed dry, or (2) packed whole in a 40 to
iced water and dram thoroughly on absorbent paper towels.
507. sugar syrup. (3) For crushed or pureed berries
pack 4 parts of berries to 1 part of sugar, Stir until sugar
is dissolved. Seal.
CHERRIES Wash, sort and stem. Chill in refrigerator until firm enough to remove
pits.
M
IX
1 part sugar to 4 or 5 parts fruit by weight
unhl
sugar
Sour
is dissolved. Pack. Seal
CHERRIES Prepare quickly in same way as sour cherries. However, sweet cherries may be frozen
Cover with 400/. sugar syrup which contains 1
Sweet
whole, with or without
pits.
teaspoon ascorbic acid per cup.
CRANBERRIES
Wash in iced water, stem and eliminate poor berries. Drain well.
Cranberries may be packed whole, without sugar, or
in a
50Y0
sugar syrup,
MELONS
Select firm, well ripened
frut.
Cut in half and remove seeds (remove watermelon
Cover with orange
juice or
300/0
sugar syrup.
z
Cantaloupes
seeds as you cut balls). Scoop out melon balls or cut
m
3/4-inch cubes. These fruits
Seal and freeze.
Honeydews
o
may be frozen alone or
m
combination
Watermelons
Q
ORANGE and
Select firm fruit, free of soft spots. Peel with sharp knife just below white membrane.
Pack sections in layers. Cover grapefruit with 30°A syrup
~
GRAPEFRUIT Remove all membrane. Cut sections from divider-membranes. Dram
containing 1 teaspoon ascorbic acid per quart. Oranges
SECTIONS
do not need syrup.
St[r
in 1/2 teaspoon ascorbic acid
3
per quart.
g
PEACHES Promptness in handling is Important. Sort, peel (skins maybe loosened by scalding
Pack immediately into cold 400/. syrup with 1 teaspoon
whole peach 30 seconds m boiling water) and pit. Peel and slice 1 quart of peaches
ascorbic acid per cup in container; cover with more
ascorbic acid to 1 cup syrup). Seal.
G
PINEAPPLE Peel, core, shce or cube.
Pack slices with two circles of cellophane paper between
each slice. Pack without sugar or cover with 30% syrup.
g
Or, pineapple juice could be used.
PLUMS and
Sort,
wash in
Iced
water. Halve and pit, or leave whole. Pack in carton and cover with
400/.
syrup to which 1
m
PRUNES
teaspoon ascorbic
actd
has been added per cup. Seal.
RHUBARB
Wash, tnm and cut stalks into 1-inch pieces or in lengths to
flt
package,
Pack
wkhout
sugar or cover with 40% syrup.
o
Allow head space, Seal.
s
w
Freezing Dairy Products
s
Cheese.
Freeze cheese in 1/2- to 1-pound pieces.
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 well as freezing affects their smooth texture.
. Cream.
Ordinary household cream for table use does
not freeze well, but will be suitable for cooking.
Pasteurized heavy cream containing not less than 40
percent butterfat may be frozen. Heavy cream which
has been whipped freezes well, too. Drop mounds of
whipped cream on baking sheets. Freeze. Transfer
frozen mounds quickly to a rigid container and
seal,
separating layers with paper.
. Ice Cream.
Commercial ice creams can be stored in
the freezer in their original carton. Home-made ice
cream should be packed in moisture/vapor-proof
cartons. For best results, place ice cream in the
interior of the freezer rather than on the door shelves.
Fine-quality ice cream, with high cream content, will
normally require slightly lower temperatures than
“airy” already-packaged brands with low cream
content. Experiment to determine the location in the
freezer (the rear is slightly colder than the front) and
the temperature control setting to keep your favorite
ice cream at the right serving temperature.
e
Butter and Margarine.
Overwrap original carton in
moisture/vapor- proof material or enclose in
moisture/vapor-proof containers.
(continued next page)
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