FRUITS FOR FREEZING 



FRUIT 



HOW TO PREPARE 



HOW TO PACK 



Apples 



Apricots 



Berries (except 

 blueberries 

 and straw- 

 berries) 



Blueberries 



Cherries, sour, 



Cherries, sweet 



Peel, core, and cut into sections of uniform 

 thickness (about 12 sections for medium- 

 sized, more for larger apples to insure 

 sufficient scalding). Scald apples in steam 

 or boiling water 1 1/2 to 2 minutes to pre- 

 vent darkening. Or if sirup is used for 

 packing you can slice apples directly into it. 



Sort for ripeness. Wash, halve, pit, and cut 

 in sections. To keep from darkening, dip 

 for 1 to 2 minutes in a solution of 74 tea- 

 spoon citric acid dissolved in 1 quart water 

 or use ascorbic acid (see How to Pack). 



Pick over, wash, drain well. Do not wash 

 raspberries unless necessary. 



Pick over, wash, drain well. 



Wash, drain, and pit. 



Wash and drain. Pit or not, as desired. 



18 



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

 weight of fruit (1 cup sugar to 5 cups fruit); or in 

 sirup to cover (3 to 4 cups sugar to 4 cuds 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 to 4 

 cups sugar to 4 cups water). 



With ascorbic acid. Put apricots directly into sugar 

 sirup to which has been added 74 teaspoon as- 

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



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 in sirup to cover (3 cups sugar 

 to 4 cups water). 



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

 weight of fruit (1 cup sugar to 6 cups fruit); or in 

 sirup to cover (3 cups sugar to 4 cups water; or 

 pack without sugar). 



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

 weight of fruit (1 cup sugar to 4 to 5 cups fruit). 



Pitted cherries. Pack in 1 part by weight of sugar 

 to 4 parts by weight of fruit (1 cup sugar to 5 

 cups fruit). 



Whole cherries. Pack in sirup to cover (3 cups sugar 

 to 4 cups water with 74 teaspoon ascorbic acid 

 added to each 1 to 1 72 cups sirup). 



