Loading ...
Loading ...
Loading ...
Freezing Fruits
Preparation for freezing
1.
Sort fruits for uniform ripeness,
quality and size.
2. Wash fruits 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 (1 tea-
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 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 fruit in syrup.
Packing
Always allow head
space. Allow 72-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
yz-inch
head
space
(172
inch for glass containers).
(c)
Unsweetened pack. Suitable for
special diets.
Guide for making syrup
Cups of sugar
Percentage
to be
added
per Approximate
of syrup
pint of water yield in pints
30Y0
(light)*
l%
40% (light)*
1)2
1
B
50% (medium)
Zti
1%
60% (medium)
3Yz
65% (heavy)
4B
2$A
*Recommended for most fruits
Method: Dissolve sugar in boiling
water or mix thoroughly with cold water
until dissolved. Chill before using.
FRUIT
PREPARATION
PACKAGING
APPLES
Wash, peel and slice
applea to about
Yz-inch
thickness. If apples are to be
packed in sugar, prevent discoloration
by (1) steaming for
1
I/~ 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.
Syruo
pack: Slice into container,
cover with
4070 syrup. Add 1 teaspoon
ascorbic acid
to each cup of syrup.
Sugar
pack: Sprinkle
Yz
cup 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
uniform
color. Wash and sort as to size. with
407.
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 1 cup syrup)
water
72
minute. Sugar pack: Mix 1 teaspoon crystalline
ascorbic acid with
YZ
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
whole in a 40 to 507~sugar syrup. [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
ta[ns 1 teaspoon ascorbic acid per cup.
be frozen whole, with
or without pits.
CRANBERRIES
Wash in iced water, stem and
ellminate
Cranberries may be packed whole,
poor berries. Drain well.
without sugar,
or in a 5070 sugar syrup
MELONS
Cantaloupes
Honeydews
Watermelons
Select firm, well ripened fruit Cut in
half and remove seeds (remove water-
melon seeds as
YOU
cut balls) SCOOP
out melon balls or cut in %-inch cubes
These fruits may be frozen alone
or in
combination
Cover with orange juice
or
307.
sugar
syrup Seal and freeze
ORANGE and
GRAPEFRUIT
SECTIONS
Select firm fruit, free
of soft spots Peel
with sharp knife just below white
membrane Remove all membrane
Cut
sect!ons from divider-membranes.
Drain
Pack
secttons in layers Cover grape-
fruit
with. 30Y. syrup containing 1
teaspoon ascorbic acid per quart.
Oranges
do not need syrup. Stir
[n
YZ
teaspoon ascorbic acid Fer quart
PEACHES Promptness
!n
handltng IS important Pack immediately into cold 4070 syrup
Sort, peel [skins may be loosened by
w!th 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
[n
Add
407.
syrup to which ascorbtc acid
halves
or quarters. Heat in boiling
407.
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
wtth two circles of
cello-
phane paper between each slice Pack
without sugar or cover with
307.
syruF.
Or, pineapple juice could be used
PLUMS and
Sort, wash in iced water Halve and
p!t,
Pack in carton and cover with
407.
PRuNES or leave whole.
syrup
to which 1 teaspoon ascorbic
acid has been added per
CUP . Seal
RHUBARB Wash, trim and cut
stalks into I-anch
Pack without sugar
or cover with
407.
pieces or in lengths to fit package.
syrup.
Allow head space. Seal.
—
Serving frozen fruits
Place unopened containers in refriger-
ator. Serve while fruit is still slightly icy.
6
Loading ...
Loading ...
Loading ...