PROCEDURES FOR HOME FREEZING OF FRUITS --continued 



Fruit 



Procedures considered most appli- 

 cable to home freezing 



Other procedures noted from the literature 

 review 



Raspberries- 

 Puree 



Rhubarb: 



One-inch pieces 



Preparation: 



Press through a sieve. 

 Pack: 



Sugar pack: 



Mix 1 pound sugar wiUi each :j 

 pounds fruit pui-ee (38) . 



Preparation: 

 Crush and heat berries slightly to 

 start flow of juice. Press hot 

 fruit in a jelly bag to extract 

 juice. Cool (148) . 



Preparation: 

 Wash, trim, and cut into 1-inch 

 pieces. 

 Heat treatment: 

 Preheat in steam: 



1 1/2 to 2 minutes (76) . 

 Preheat in boiling water: 



1 1/2 minutes (40, 96, 100, 148, 



163). 

 Cool in cold water, drain (100) . 



Pack: 

 Sugarless pack: 

 Pack raw without sirup or sugar 



(40, 45, 137, 158, 163). 

 Pack preheated rhubarb without 

 sugar or sinjp (38, 40, 76, 96, 

 100, 148). 

 Sirup pack: 

 Cover raw fruit with 40-percent 

 sirup (45, 158). 



Sugar pack: 

 Mix 1 pound sugar with 4 or 5 

 pounds raw fruit (45, 158) . 

 Preparation: 



Add 1 cup water to 2 pounds 

 rhubarb euid boil 2 minutes. Press 

 throu^ a sieve or grind. Mix 

 1 cup sugar with 6 cups puree 

 (115) . 



Pack: 

 Sirup pack: 



For dessert puree: Use 1 part 50-percent 

 sirup to 1 part by volume of Ranaree 

 raspberry puree (132) . 

 Sugar pack: 

 For black raspberries add 1/2 cup water 

 for each 2 pounds fruit. Heat to boiling 

 point. Mix 1 cup sugar witli 6 to 8 ciqps 

 fruit puree (115) . 

 Preparation: 

 Sweeten if desired (40, 148) . 



Heat treatment: 

 Preheat in steam: 

 2 minutes (148) • 

 Preheat in boiling water: 

 Boiling water preferred to stesun (148) . 

 Preheating not essential; sometimes used 

 for sugarless pack (100) . 

 Pack: 



Sirup pack: 

 Concentration of sirup recoramencied: 



40- to 50-percent (100) . 

 45-percent (169) . 

 60-percent (163) . 

 Sugar pack: 

 Use 1 pound sugar with 4 pounds preheated 

 fruit (96) . 



46 



