PROCEDURES FOR HOME FREEZING OF FRUITS --continued 



Fruit 



Cherries, sour-con. : 



For Jessort 



C rustled ■ 



Juice 



Cherries, sweet — 



Pitted 



Crushed- 



Procedures considered most appli- 

 cable to home freezing 



Pack-con. : 

 Sirup pack: 

 Cover fruit with 60- to OS-per- 

 cent sirup (112) . 

 Sugar pack: 

 Crush coarsely and add 1 pound 

 sugar to 3 pounds fruit (38,100). 



Preparation: 



Crush, heat to boiling point. 

 Press through a sieve (115) • 



Pack: 



Sugar pack: 



Add 1 cup sugar to G cups fruit 

 puree (115) . 



Preparation: 

 Crush, heat just to boiling, and 

 extract juice in jelly bag (148) 



Pack: 

 Sugar pack: 

 Freeze without added sugar or 

 sweeten to taste (148) . 

 Preparation: 

 Stem, sort, wash, and drain. 



Chemical treatment: 

 Ascorbic acid: 

 Add 1.5 gm. to each quart of cold 

 sirup to prevent darkening of 

 cherries (158) . 

 Pack: 

 Sirup pack: 

 Cover with 40-percent sirup 

 (38, 100, 148, 158) . 



Chemical treatment: 



Other procedures noted from the literature 

 review 



Ascorbic acid: 

 Add 500 mg. ascorbic acid. 



dis- 



solved in 2 tablespoons cold 

 water, to each 3 pints fruit. 

 Mix with fruit before adding 

 sugar (86) . 

 Pack: 

 Sirup pack: 

 Pack in 40 or 50 percent sucrose 

 sirup (38) . 



Sugar pack: 

 Add 1 pouixl sugar to each 3 



l'ai:k-con. : 

 Sirup pack: 

 Use 40- to 50-percenl sirup cor:taining 

 40 to 50 jiercent corn sirup (12G) . 

 Sugar pack: 

 Add 1 pound sugar to 2 or 3 pounds fruit 

 (38, 100) . 



Pack: 

 Sugar pack: 

 Add 1 part sugar to 2 or 3 parts juice 

 by weight (100) . 



pounds fruit (38) . 



Pack: 

 Sirup pack: 

 Cover with 40- to 50-percent sirup 



(38, 100, 148) . 

 Cover with 40-percent sirup containing 

 40 to 50 percent corn sirup solids (126). 

 Chemical treatment: 

 Ascorbic acid: 

 Use 0.25 percent dissolved in the sirup 



(76). 

 Ascorbic acid of no advantage for 

 Montmorency cherries (76) . 



Pack: 

 Sirup pack: 

 Use 40-percent sirup for Napoleon cherries 

 (76). 

 Sugar pack: 

 Add 1 pound sugar to each 4 

 pounds f rvd t (158) . 



