PROCEDURES FOR HOME FREEZING OF FRUITS --continued 



Fruit 



Procedures considered most appli- 

 cable to home freezing 



Other procedures noted from the literature 

 review 



Boysenberries: 



Wiole 



Cantaloups: 

 Slices, cubes, balls 



Crushed 



Cherries, sour 



For nie- 



Same as Blackberries, page 31. 



Same as Blackberries, page 31. 



Preparation: 

 Cut in half, remove seeds, and peel. 

 Cut in slices, cubes, or balls. 



Pack: 

 Sugarless pack: 

 Not recommended (148) . 



Sirup pack: 

 Cover with 30-percent sugar 

 sirup (76) . 



Sugar pack; 

 Mix with sugar, losing 1 pound sugar 

 to each 4 pounds fruit. Stir until 

 sugar is partially dissolved, ajid 

 pack (165) . 

 Preparation: 

 Crush in food chopper, using 

 coarse knife; mix thoroughly 

 I pound sugar with 3 or 4 pounds 

 fruit (38) . 

 Preparation: 

 Stem, sort, wash thoroughly, drair. 

 Ellid pit. 

 Pack: 

 Sugar pack: 

 Add 1 pound sugar to each 4 

 pounds fruit (38, 76, 96, 100, 

 148, 158) . 



Pack: 

 Sirup pack: 

 Concentration of sirup recommended: 

 45- to 50-percent (112) . 

 Sirup pack: 

 For dessert puree: Use 1 part 67-percent 

 sirup to 2 parts by volume of boysen- 

 berries (132) . 



Chemical treatment: 



Ascorbic acid: 



No advantage (76) . 



Sodium sulfite: 



Sulfiting causes off-flavor (76) . 



Heat treatment: 



Preheating causes off-flavor (76) . 



Pack: 



Sugarless pack: 



Freeze without sugar or sirup, with 

 weLxed paper between layers (38) . 



Sirup pack: 

 Concentration of sirup recommended: 

 30- to 40-percent (76) . 

 40-percent (161) . 

 Sugar pack: 

 Sugar pack develops off-flavors (76). 

 Use 1 pound sugar to 5 pounds fruit 

 (148, 167) . 



"ack: 

 Sugar pack: 

 Proportion of sugar to fruit by weight 

 recommended: 



1 to 3 (165) . 



1 to 3, or 1 to 4 (158). 



1 to 3, 1 to 4, or 1 to 5 (38, 100). 



1 to 4, or 1 to 5 (76, 148) . 



