PROCEDURES FOR HOME FREEZING OF FRUITS --continued 



Fruit 



Grapes: 



Whole - 



Procedures considered most appli- 

 cable to home freezing 



Preparation: 

 Wash arid stem. Leave seedless 

 grapes whole, cut Tokays in 

 half fiid remove seeds. 



Pack: 

 Sugarless pack: 

 Not recommended (38) . 



Sirup pack: 



Cover with 40-percent sirup 

 (38, 40, 161). 



Preparation: 



Wash, stem, and press through a 

 sieve. 



Chemical treatment: 

 Ascorbic acid: 

 Use 0.02 to 0.03 percent b> 

 weight with a 1 to 4 sugar 

 pack (76) . 

 Citric acid: 

 Use 0.5 percent with a 1 to 4 

 sugar pack (76) . 



Sugar pack: 

 Mix 1 pound sugar wiUi 4 pounds 

 f rui t puree (76) . 



Preparation: 

 Crush and heat grapes in top of 

 double boiler to 140° to 145° F. 

 Extract juice. Sweeten if 

 desired (148) . 

 Remove tartrate crystals by 

 freezing, thawing', and straining 

 Juice (76, 148) . 



Other procedures noted from the literature 

 review 



Pack: 



Sugarless pack: 



Sugarless pack not recommended except for 



native types used for Juice pressing 



(38). 

 Whole Muscadine grapes may be packed dry 



without sugar (177) . 

 Sirup pack: 

 Concentration of sirup recommended: 



35- to 40-percent (38) . 



40- to 50-percent (40) . 



50-percent (146, 177) . 

 Sugar pack: 



Use 1 pound sugar to 5 pounds Muscadine 

 grapes (177) . 



Heat treatment: 



Boil crushed grapes 2 minutes before press- 

 ing through sieve (115) . 

 Pack: 



Sugarless pack: 

 Add no sugar or sirup (177) . 



Sirup pack: 

 Sweeten with heavy sirup (67-percent) (132). 



Sugar pack: 



Add 1 cup sugar to 8 cups puree (115) . 



tor ice cream: Add 1 pound sugar to 5 or 

 6 pounds fruit puree (76) . 



Preparation: 

 Hoil crushed grapes 2 minutes. Pour off 

 juice (115) . 



38 



