HOME FREEZING 



23 



Table 7. — Fruits for Freezing — Continued. 



Fruit 



How to Prepare 



How to Pack 



Cranberries 



Pick over and wash. 



Peaches (freestone) or Nectarines 



Sort, pit, peel (skins may be 

 loosened by scalding whole 

 peaches 15 to 30 seconds in boil- 

 ing water). Cut in sections. To 

 keep from darkening, dip sec- 

 tions for 1 to 2 minutes in a 

 solution of J^ teaspoon citric 

 acid dissolved in 1 quart water, 

 or use ascorbic acid. 



Pack without sugar; or pack in 1 part 

 sugar to 3 or 4 parts berries, by weight 

 (1 cup sugar to 6 to 8 cups berries); 

 or pack in sirup to cover (4 cups sugar 

 to 4 cups water). 



With Citric Acid. Pack in 1 part sugar 

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

 sugar to 4H to 6 cups fruit) ; or in sirup 

 to cover (3 cups sugar to 4 cups water). 



With Ascorbic Acid. Put peaches di- 

 rectly into sugar sirup to which has 

 been added J-^ teaspoon ascorbic acid 

 for each 1 to IH cups sirup. 



Plums and Prunes 



Sort, wash, halve, and pit. 



Rhubarb 



Wash, trim, and cut stalks into 

 1-inch pieces. 



Strawberries 



Cap and sort, wash, and drain 

 well. Leave berries whole or 

 slice. 



Pack in 1 part sugar to 3 to 5 parts fruit 

 by weight (1 cup sugar to 4 J^ to 10 cups 

 fruit); or in sirup to cover (3 to 5 cups 

 sugar to 4 cups water, with H teaspoon 

 ascorbic acid added to each \ to \}/2 

 cups sirup). 



Pack without sugar; or pack in 1 part 

 sugar to 4 or 5 parts rhubarb, by weight 

 (1 cup sugar to 5 to 6 cups fruit); or in 

 sirup to cover (3 cups sugar to 4 cups 

 water). 



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

 by weight (1 cup sugar to 5 to 8 cups 

 fruit). Pack tightly so juice covers 

 berries. 



Head Space: 



In carton or bag, leave }/2 inch head space if packed without liquid. Leave 

 1 inch head space if packed with sirup, or for purees or crushed fruits. In o-Jass 

 jars or tin cans leave 1 J^ inches head space. 



Packing Fruit in Dry Sugar: 



When packing fruits in dry sugar, be sure to mix thoroughly until all sugar is 

 dissolved and sufficient sirup is formed to cover the fruit when packed. If 

 necessary press fruit down in package until sirup covers the fruit. 



