PROCEDURES FOR HOME FREEZING OF FRUITS --continued 



Procedures considered most appli- 

 cable to home freezing 



Other procedures noted from the literature 

 review 



Slices or sections 



I'acU: 

 Wash pickling brine from olives 

 and replace with fresh 2 -per- 

 cent brine (38), or pack freshly 

 cured olives without brine (38, 

 76, 148). 



Preparation: 

 Wash and peel; slice, or section 

 by removing Membranes. 



Pack: 

 Sirup pack: 

 Cover with own juice (76, 135) 



Preparation: 

 Squeeze juice from fruit, trying 

 to avoid any oil from rind. 

 Handle rapidly and pack immediate- 

 ■ ly (137). 



Preparation: 

 Wash, sort, pit, peel, and slice. 

 Chemical treatment: 

 Ascorbic acid in sirup pack: 

 Add 1.5 gm. ascorbic acid to each 

 quart sirup (158) . 



Ascorbic acid in sugar pack: 

 Add 0.8 gm. ascorbic acid, 

 dissolved in I/4 cup cold water, 

 to each 4 pounds fruit and 

 1 pound sugar (7) . 



Pack: 



Cover with the liquid brine used in 



pickling (148) . 

 navor and texture are better when brine 



is used (38) . 



Chemical treatment: 

 Ascorbic acid: 

 Add 0.05 percent ascorbic acid to sirup 

 used in proportion of 5 ounces sirup 

 to 11 ounces fruit (76) . 

 Pack: 

 Sirup pack: 

 Concentration of sirup recommended: 

 20- to 30-percent (135) . 

 40-percent (137) . 

 60- to 70-percent (148) . 

 Preparation: 

 Sweeten if desired (40, 118) . 



Chemical treatment: 

 Ascorbic acid in sirup pack: 

 Add ascorbic acid to sirup: 

 0.672 gm. per quart sirup (46) . 

 1.12 gm. (0.1 percent) per quart, 

 50-percent sir\ip (184) . 

 1.5 gm. per quart sirup (3 teaspoons 

 per gallon) (168) . 



1.5 gm. per quart 65-percent sirup (7). 

 1.5 to 2.3 gm. per quart 40-percent 

 sirup (158) . 

 2.0 gm. per quart 35-percent sirup (7) . 

 2.8 gm. per quart 50-percent sirup (41) 

 Ascorbic acid in sugar pack: 



Use 0.575 gm. for 3 pints fruit (96) . 



Use 0.8 to 0.0 gm. ascorbic acid per 



pound sugar and 4 pounds fruit (7) . 



