PROCEDURES FOR HOME FREEZING OF FRUITS 



Procedures considered most appli- 

 cable to home freezing 



Other procedures noted from the literature 

 review 



Preparation: 



Wash, peel, and core. Slice 

 medium-sized apples into twelfths 

 large-sized into sixteenths. 

 Chemical treatment: 

 Ascorbic acid in sirup pack: 



Add 1.5 gm. ascorbic acid per 

 quart sirup to prevent darken- 

 ing (158). 



Ascorbic acid in sugar ])acl.: 

 Add 1.2 gm. ascorbic acid per 

 pound sugar. Dissolve in 1/4 

 cup water before adding to 

 fruit (8) . 

 Sodium chloride: 

 Hold in 1-percent salt solution 

 (2 tablespoons salt in 1 gallon 

 water) until used (44, 100, 148). 



Chemical treatment: 

 Ascorbic acid in sirup pack: 

 Add ascorbic acid to sirup: 

 0.6 gm. per quart sirup (46) . 

 1.5 to 2.3 gra. per quart sirup (158) . 

 1.8 gm. per quart sirup (8) . 

 0.114 percent of weight of apples in 

 37.5-percent sirup (94) . 



Ascorbic acid penetrated too slowly to be 

 entirely satisfactory (119) . 



Sodium chloride: 

 Hold in 0.1-percent salt solution until 



used (119) . 

 Hold in 0.1- to 1.0-percent salt solution 

 until used (149) . 

 Sodium sulfite or sulfur dioxide: 

 Hold slices 5 minutes in freshly mixed 

 sodium sulfite solution (1 1/2 teaspoons 

 sodium sulfite to 1 gallon cold water) . 

 Drain. Pack in 1 pound sugar to 5 or 6 

 pounds fruit (168) . 

 Hold slices 5 minutes in solution of 500 

 p. p.m. SOo and 0.1 percent CaCL.^ with 

 pH adjusted to 2.7 to 2.9. Drain. Hold 

 6 hours before freezing (44) . 

 Hold 2 minutes in solution of 2,800 to 

 3,000 p. p.m. SO.,. Drain 1 hour, then 

 sweeten. Hold 3 to 4 hours before 

 freezing (93, 94) • 

 Calcium chloride: 

 Add calcium cUoride: 

 0.1 percent to sirup (119). 

 0.03 to 1.5 percent to salt solution 



(119) • 

 0.1 to 1.0 percent to water used for 



preheating (119) . 

 0.5 percent to water in which apples are 

 blanched (81 , 82) . 

 0.5 percent to salt solution, rinse be- 

 fore blanching (82) . 



