Agricultural Research in New Hampshire 39 



Canned and Frozen Fears. Of the nine varieties canned, Clapp's 

 Favorite was judged the most desirable, followed 1)\' Howell, Txson, 

 Sheldon, and Lawrence. Anjou, Keiffer, Bosc, and Scckel were also 

 studied but did not yield canned products of as high quality. When 

 Tyson and Clapp's Favorite were frozen they were not rated as high as 

 the canned product, due principalh" to a change in texture. 



Strati' berries. During a period of nine months, fresh and quick- 

 frozen Catskill strawberries were studied for palatability Three methods 

 of quick-freezing were used for treating the berries: whole, whole 

 treated with 50 per cent syrup, and whole blanched. After three months 

 of storage at 0°F, samples frozen with s\Tup were preferred over the 

 whole or blanched berries. The blanched berries lost considerable color. 

 When the samples were l)lended, and s\rup was added to eliminate varia- 

 tions in sweetness, the judges were not able to detect any differences in 

 flavor. When the blanched and whole berries were blended without 

 syrup there was a slight preference for the whole berry. 



After six months and nine months of storage, strawberries treated 

 with s\Tup were again preferred. Berries treated with syrup consistent- 

 ly hold their color, shape, texture, and flavor better than whole or 

 blanched samples without syrup. Blanched berries lost color, but the 

 flavor was slightly better than the whole berries. 



String Beans. The Bountiful variet\" of green beans was studied 

 for palatability as fresh, home-canned, commercially-canned, and quick- 

 frozen products. The samples were scored as fresh, and after three, six, 

 and nine months of storage. Both distilled and brine water were used. 

 The commercialh-canned products were canned in the municipal can- 

 nery at Dover, New Hampshire, using city water. 



After three months of preservation the quick-frozen product rates 

 highest among the three methods of preservation. The commercially- 

 canned beans scored higher in size, shape, and texture but the color and 

 flavor were less desirable than the quick-frozen samples. Home-canned 

 beans scored lowest for all factors. The distilled water products w^ere 

 slighth' less preferred to the commercially-canned product, using city 

 water. 



x^fter nine months of storage the quick-frozen product was again 

 preferred, but the total desirability for quick-frozen and commercial!)' 

 canned beans, although higher than for home-canned, declined. Texture 

 showed the greatest decline in the case of quick-frozen beans, whereas 

 flavor declined most in the commercialh-canned product. The home- 

 canned product improved in flavor. 



Squash. Freshly harvested squash w as preserved by canning, quick- 

 freezing, and dehydrating. Samples were stored until April when the\' 

 were tested for palatability. The quick-frozen product prov^ed more 

 desirable in all factors. Dehydrated squash was not as desirable as canned 

 squash in color, moisture, and texture. 



Samples of Blue Hubbard were canned two weeks, three months, 

 and six months after harvesting. Squash held three months before can- 

 ning was more palatable than samples freshly harvested or samples held 

 for six months. The freshly-harvested squash was too dry, too firm and 



