PREPARING AND PACKING 



FRUIT 



Cranberries 



Figs 



3 Peaches (free- 

 stone) and 

 nectarines . 



* Plums and 

 I prunes 



Rhubarb 



- Strawberries . 



HOW TO PREPARE 



Pick over and wash. 



Sort, wash, remove stems. Leave whole, halve, 

 or slice. 



Sort, pit, peel (skins may be loosened by 

 scalding whole peaches 15 to 30 seconds 

 in boiling water). Cut in sections. To keep 

 from darkening, dip sections for 1 to 2 

 minutes in a solution of 74 teaspoon citric 

 acid dissolved in 1 quart water or use as- 

 corbic acid (see How to Pack). 



Sort, wash, halve, and pit. 



Wash, trim, and cut stalks into 1-inch pieces. 



Cap and sort, wash, and drain well. Leave 

 berries whole, or slice. 



HOW TO PACK 



Pack without sugar,- or pack in 1 part by weight of 

 sugar to 3 or 4 parts by weight of berries (1 cup 

 sugar to 6 to 8 cups berries; or pack in sirup 

 to cover (4 cups sugar to 4 cups water). 



Pack without sugar; or pack in 1 part by weight of 

 sugar to 4 parts by weight of fruit (1 cup sugar 

 to 6 cups fruit); or pack in sirup to cover (3 cups 

 sugar to 4 cups water). 



With citric acid. Pack in 1 part by weight of sugar 

 to 3 or 4 parts by weight of fruit (1 cup sugar to 

 4I/2 to 6 cups fruit); or in sirup to cover (3 cups 

 sugar to 4 cups water). 



With ascorbic acid. Put peaches directly into sugar 

 sirup to which has been added '74 teaspoon as- 

 corbic acid for each 1 to 1 1/2 cups sirup. 



Pack in 1 part by weight of sugar to 3 to 5 parts by 

 weight of fruit (1 cup sugar to 4l/ 2 to 10 cups 

 fruit); or in sirup to cover (3 to 5 cups sugar to 4 

 cups water, with '/j teaspoon ascorbic acid added 

 to each 1 to 1 1/2 cups sirup). 



Pack without sugar; or pack in 1 part by weight of 

 sugar to 4 or 5 parts by weight of rhubarb (1 cup 

 sugar to 5 to 6 cups fruit); or in sirup to cover 

 (3 cups sugar to 4 cups water). 



Pack in 1 part by weight of sugar to 3 or 4 parts 

 by weight of fruit (1 cup sugar to 5 to 8 cups 

 fruit). Pack tightly so juice covers berries. 





Head space. 



In carton or bag, leave '/j inch head space if packed without 



liquid. Leave 1 inch head space if packed with sirup, or 



for purees or crushed fruits. 

 In glass jars or tin cans leave l'/j inches head space. 



19 



Packing fruit in dry sugar: 



When packing fruits in dry sugar, be sure to mix thoroughly 

 until all sugar is dissolved and sufficient sirup is formed to 

 cover the fruit when packed. If necessary press fruit down in 

 package until sirup covers the fruit. 



