22 



MASS. EXPERIMENT STATION BULLETIN 437 



Table 7, — Fruits for Freezing — Preparing and Packing. 



Fruit 



How to Prepare 



How to Pack 



Apples 



Peel, core, and cut into sections 

 of uniform thickness (about 12 

 sections for medium-sized, more 

 for larger apples to insure suf- 

 ficient scalding). Scald apples 

 in steam or boiling water 13^ to 

 2 minutes to prevent darkening. 

 Or if sirup is used for packing, 

 you can slice apples directly 

 into it. 



Pack in 1 part sugar to 3 or 4 parts fruit, 

 by weight (1 cup sugar to 5 cups fruit); 

 or in sirup to cover (3 to 4 cups sugar to 

 4 cups water). 



Apricots 



Sort for ripeness. Wash, halve, 

 pit, and cut into sections. To 

 keep from darkening, dip for 1 

 to 2 minutes in a solution of 34 

 teaspoon citric acid dissolved 

 in 1 quart water, or use ascorbic 

 acid. 



With Citric Acid. Pack in 1 part sugar 

 to 3 or 4 parts fruit, by weight (1 cup 

 sugar to 43^ to 6 cups fruit); or in sirup 

 to cover (3 to 4 cups sugar to 4 cups 

 water). 



With Ascorbic Acid. Put directly into 

 sugar sirup to which has been added 

 1 34 teaspoon ascorbic acid to each 1 to 

 13^ cups sirup. 



Berries (except Blueberries and Strawberries) 



Pick over, wash, drain well. Do Pack without sugar; or pack in 1 part 

 not wash raspberries unless sugar to 4 parts fruit, by weight (1 cup 



necessary. sugar to 6 cups fruit); or in sirup to 



cover (3 cups sugar to 4 cups water). 



Blueberries 



Pick over, wash, drain well. 



Pack in 1 part sugar to 4 parts fruit, bj' 

 weight (1 cup sugar to 6 cups fruit); or 

 in sirup to cover (3 cups sugar to 4 cups 

 water) ; or pack without sugar. 



Cherries, sour 



Wash, drain, and pit. 



Pack in 1 part sugar to 3 or 4 parts fruit, 

 by weight (1 cup sugar to 4 to 5 cups 

 fruit). 



Cherries, sweet 



Wash and drain, 

 desired 



Pit or not, as Pitted Cherries. Pack in 1 part sugar to 



4 parts fruit, by weight (1 cup sugar to 



5 cups fruit). 



Whole Cherries. Pack in sirup to cover 

 (3 cups sugar to 4 cups water, with 3^ 

 teaspoon ascorbic acid added to each 

 1 to 13^ cups sirup). 



