PROCEDURES FOR HOME FREEZING OF FRUITS --continued 



Fruit 



Figs-con.: 



iSiree 



Gooseberries- 



Grapefruit: 



Sections - 



Procedures considered most appli- 

 cable to home freezing 



•Juice 



Preparation: 

 Sort, remove stems and blossom 

 ends, and wash. 

 Pack: 

 Sugarless pack (for use iii pie) ; 

 Adil no sugar or sirup (38, 96) . 

 Sirup pack (preferred) : 

 Cover with 50-percent sirup 

 (&4). 



Preparation: 

 Wash and peel. Section, removing 

 all membranes and seeds. 



IJack: 

 Sirup pack: 

 Cover with 30- to 40-percent 

 sirup meule partly with excess 

 juice (161) • 



Preparation: 



Squeeze juice from fruit, trying 

 to avoid any oil from rind (134) . 



Handle rapidly and pack immediate- 

 ly (137). 



Other procedures noted from the literature 

 review 



Pack: 

 Sirvip [lack: 

 For dessert puree: Mix 1 part 67-percent 

 sirup with 3 parts by volume Calimyrna 

 fig puree (132) . 



Sirup pack: 

 Cover with 60-percent sirup (161) • 

 Sugar pack: 

 Mix 1 pound sugar with 3 pounds fruit. 

 Stir gently until enough juice is 

 drawn from the berries to partly 

 dissolve the sugar (100, 146, 148) . 



Chemical treatment: 

 Ascorbic acid: 

 Soak 15 minutes in aqueous solution 

 containing 1 part ascorbic acid in 150 

 parts juice. Add 0.05 percent ascorbic 

 acid to 5 ounces sirup and 11 ounces 

 fruit (135) . 

 Pack: 

 Sirup pack: 

 Concentration of sirup recommended: 

 20- to 30-percent (135) . 

 25- to 30-percent (76) . 

 30-percent for pink grapefruit (161) . 

 40-percent for white grapefruit (161) . 

 60- to 70-percent (148) . 

 Pack in own juice for fresh fruit 

 flavor (135) . 

 Preparation: 

 Sweeten if desired (40, 14«) . 



