Page Six ^^^^ ^ 



THE MISSION TIMES, FRIDAY, JANUARY 17, 1*41 



Section Four 



Frozen Locker Storage Developed Here 



Investigation of Preservation 

 Of Fruits and Vegetables By 

 Prizing Conducted in Valley 



EDITOR'S NOTE: Investigation 

 of the Greeting preserVjQtion of Tex- 

 ■Af. fruits and vegetables is being 

 conducted co-operatively in the 

 Lower Rio Grande Valley by the 

 Texas Agricultural Experiment Sta- 

 tion, on crop production, and the 

 U. S. Fruit and Vegetable Products 

 Laboratory, on processing and 

 freezing. Ttiia inlormal discussion of 

 the preparation of these crops for 

 frozen locker storage was present- 

 ed at the Texas Annual Farmers" 

 Short Course. College Station. July 

 II. IMO. 



BY J. L. HEIO 



United ^Utca Dcpartinent of Afri- 



oBltvre, Barcsa of Arrlcultursl 



CbemiMry and Enffineerlitc. 



Fralt and Vefciable Pro- 

 dncta Lalwratory 

 Frozen locker storaEe has been de- 

 veiopod primarily for meat products. 

 However, when space Is not filled, 

 suitable varieties of fruits and vege- 

 tables, whole, sliced, pulped or in the 

 form of Juice, may be advantageously 

 preserved, efficiently utilizing lock- 

 er? and extending the season during 

 which desirable products may 

 served in prime condition. A study 

 of local fruits and vegetables and 

 locker facilities, in relation to State 

 Extension Service Food Supply Plans 

 will probably reveal advantageous 

 opportunities for providing the lux- 

 ury of fresh fruiU and vegetables at 

 times when they are not available 

 Irrm local gardens. 



The purpose of freezing storage 

 may t>e stated as the preservation of 

 selected foods with minimum change 

 in flavor, appearance and food value. 

 To accomplish this purpose it is ne- 

 cessary to prevent injury by enzy- 

 mes, spoilage organisms, oxidation, 

 drying or contamination by odors 

 from other products in the storage 

 space. Several requirements must be 

 fulfilled. 



VarleUM Carefully Selected 



I. Varieties must be selected for 



cnlor. flavor, texture and adaptability 



for production and freezing under 



lr»cal conditions. Such factors as ship- 



J. L. HEID 



lettuce, citrus fruits, cucumbers and 

 tomatoes are not well adapted to 

 freezing preservation. 



Varietal tests are being conducted 

 co-operatively in many sections by 

 slate and federal agencies. Varieties 



hich have been tested are listed un- 

 dur discussions of individual fruits 

 and vegetables, and advice relating 

 tu varieties suitable for planting in 

 parts of Texas may be re- 

 quested from County Agents and Ex- 

 pcrimont Sub-Stations, in various 

 parts of the State. 



2. I- 1 uits and vegetables for freez- 

 ing must be harvested at the proper 

 stnge. usually approximating the best 

 c(.ndilion for immediate table use. 

 Fiuils should be fully mature in col- 

 or flavor and sweetness, b'lt should 

 not be mushy, moldy, bruised, or ov- 

 erripe. Vegetables should be succu- 

 lent and tender. Slight overmalurity 

 may not greatly lower the quality of 

 vtf-'cti-bles for canning, but starch- 

 incsji IS a defect in products intended 

 for freezing preservation, because lit- 



ping or canning quality are not im- tic cooking is Involved, 

 po^nt in srie^ing 'varieties for 3- Fruits and vegetables must be 

 freezing preservation. Varieties which prepared for freezing promptb ^"^"^ 

 are excellent for immediate conaump- harvestings :md must be kept mo s^ 

 tion. for canning, or for shipping may and cool during transportation from 

 deteriorate obj^Uonably during the 1 the field. With the exception of ^^^^^^^ 

 frotto rtora<e Suitable varieties of j stable P««*"^^ '^'L„,^!S^^7th1n 

 apricot., berries, figs, nectarines. fieczin« should be *^"^'^*f^ *^ " 

 cSerriea peaches plums asparagus. ■ » few hours after harvesting. Cold 

 b!^i ^^'sprolIS. ca^linow-! storage can only parUy compensate 

 er. com. map beans, lima beans, peas, for delay in freezing. 

 lauaah and gr«ens have been dem- Equipment Is Neeaea 



home use. including knives, kettles, a 

 stove, a supply of clean cold water, 

 and a sink and drain. Kettles should 

 be enamelled, aluminum or stainless 

 steel. Galvanized utensils should not 

 be used for acid fruits. Wire mesh 

 baskets with covers are convenient 

 scalding vegetables. Slicers. pul- 

 pers and juicers aid in the prepaua- 

 tion of certain products. A can sealer 

 is needed for sanitary cans. Thermo- 

 meters, scales and cup. quart and gal- 

 lon measures are convenient, when 

 available. 



Preparation Explained 

 Preliminary preparation includes 

 such operations as cleaning, sorting, 

 trimming, peeling, shelling, coring, 

 slicing, pulping and juicing. Wash- 

 ini;. grading and trimming should be 

 adequate to insure clean products of 

 fjMcy quality. 



Peeling, shelling and slicing re- 

 lease enzymos and permit penetra- 

 tion ot yeasts, molds, and spores, con- 

 sequently, after these operations, pre- 

 paration for freezing should be com- 

 pleted without delay. Fruits subject 

 to browning should be covered with 

 cold syrup. 2"< citric acid solution, 

 water, or dilute salt brine imme- 

 diately after peeling or slicing. Pulps 

 subject to rapid browning (peaches, 

 cU.) should be mixed with SS^' ru- 

 gar as soon as prepared. 



Peeled and sliced fruits which dar- 

 ken as a result of enzyme action, 

 when in contact with the air. are 

 usually covered with 40 to 60 per 

 crnt sugar syrup for freezing. Heav- 

 iest syrups are used for most acid 

 fruits, and 45 to 50 per cent syrup 

 are suitable for most fruits. If scales 

 arc not available, equal volumes of 

 sugar and water (cup for cup) yield 

 approximately 46': syrup. Syrups 

 should be precouled before urfe. 



Vegetables are scalded from 1 to 8 

 minute-s in steam or clean boiling 

 ater to inactivate enzymes. A large 

 kettle of boiling water may be used 

 for water scalding. For scalding in 

 steam, vrsetables may be placed in 

 a wire basket In the top of a pressure 

 cooker containing one inch of hot 

 water. The time of scalding is meas- 

 ured from the first flow of steam 

 from the escape vent. 



Insufficient scalding may result m 

 deterioration in flavor and color, 

 e\'en under favorable storage condi- 

 tions. Excessive scalding injures 

 quality. Proper scalding times 

 suggested under discussions of indi- 

 vidual vegetables. Wire mesh baskets 

 similar to french fry baskets, or larg- 

 er baskets equipped with wire mesh 

 covers are convenient for sciilding 

 getables in water or steam. 



are best for highly perishable pro- frigerators. provided the temperature 

 ducts and for prolonged storage. If ^control is set for rapid freezing. Some 

 c;ms are used for red color fruits and 'new model refrigerators have large 

 getables. such as berries, cherries. 'freezing compartments, making it 

 beets, etc.. cans lined with "berry" 'poi^sible to hold considerable quan- 



oRftrated. A number of tropical fruits 

 uvd fruit pulps have been preserved 

 by frozen storase. Citrus and tomato 

 juices may be frozen. Whole celery. 



The equipment need for preparing 

 fruits and vcget^ibl^ for frozen lock- 

 er storage includes the utensils used 

 for preparing these commodities for 



lamel should be obtained. These 

 C£.ns may be advantageously used for 

 other products, as. at low tempera- 

 tures, they resist corrosion by brine 



■ acid juices. 



Cans and jars should not be com- 

 pletely filled, as space should be al- 

 jwed to accomodate for expansion 



1 1-4 inch in jars, '.^ inch in cans) 

 during freezing. Friction top and slip 

 tnp cans afford a degree of protection 

 approaching that of hermetically seal- 

 eri containers. Tran.sparent rubber, 

 or lacquered cellophane films pro- 

 vide considerable protection. Paper 

 i'tid cardboard, coated with paraffin 

 are slightly porous at low tempera- 

 tures, but make suitable containers 

 for products not highly susceptible to 

 dcimage by oxidation and evaporation. 



Combination packages consisting of 

 lacquered cellophane bags enclosed 

 in waxed cartons or tubs, or in bags 

 of kraft paper, glassine of asphalt- 

 laminated paper are convenient pack- 

 ages for storage in limited space. Tub 

 lids may be sealed with melted par- 

 affin; and a coating of melted par- 



Mffin rvi-i'- ho npplitd tO the outside 

 surface of tubs by means of a paint 

 biubh. 



Freetlng and Storage 

 Products may be frozen in the sharp 

 freezer prior to packaging by spread' 

 ing on wire or sheet metal trays plaC' 

 ed on freezing coils or cooled by an 

 blast. In this manner the freez 

 ing of small products such as English 

 peas, may be substantially completed 

 nutes. The frozen products 

 may be removed to a room at ordi- 

 nary temperature, filled in packages 

 and promptly returned to lockers for 

 storage. 



When products aie frozen in pack- 

 ages, individual packages should not 

 be stacked tightly, or placed in large 

 c;;rtons before freezing, but may be 

 placed in single layers on trays or 

 li.osely scattered or piled in the sharp 

 freezing room where the air is cir- 

 culated by a fan. Still air is a poor 

 conductor and spoilage may occur in 

 packages before freezing, if the air 

 is not circulated. 



After freezing, products may be 

 stored below 0° F. in lockers from 4 

 nionlhs to a year, varying with the 

 pioducts. the package and the uni- 

 f.,imily and degree of temperature. 

 If, because of a plant break down, 

 the storage temperature should rise 

 sufficiently to permit thawing, non- 

 acid products (vegetables) in sealed 



After scalding all vegetables should 'conUiners should not be tasted be. 

 be c^led rapidly by immersion in | fr.re being thoroughly cooked. "' 

 clean, cold water, and may be packed ( case of 



No 

 i caused by frozen foods 



brine (1 level teaspoonful of salt per ert that frozen p^ucts are not ster- 

 Quart of water) for freezing. Preez- ilc. and are consequently perishable. 

 ?:,sh^ou.d follow With as little delay | They mu^^^^ p-eTa"^"for^S.e'^^b."e 



"^Sanita^rna^:dnrranftd glass l^^^t aTd'V^Setables prepared ^ Bl^ck^^^^^^ 

 Sd abirpUon ol foreign odors, and ! comparlmenUi ot g:.s and electr.c ro- 



titles of frozen foods. 



To prevent thawing of products 

 during removal from locker storage 

 foi home use. packages may be pro- 

 tected by any suitable insulating ma- 

 rial. such as felt, crumpled paper, 

 irrugated card board, rock wool, 

 arse saw dust, wood shavings, etc. 

 The degree of insulation which is 

 leeded varies with the length of time 

 cquired for transportation and upon 

 ttmospheric temperatures. 



Allow Fruit to Thaw 

 Frozen fruits may be allowed to 

 haw overnight in refrigerators or 

 packages may be thawed rapidly in 

 30 to 90 minutes by placing cans or 

 JLrs in water, not to exceed 100° F. 

 The temperature should not exceed 

 45 F. for serving. Juices may be 

 thawed for serving in the same man- 

 ner as fruits. Rapidly frozen fruit 

 pulps may be served, without Ihaw- 

 ir.g, us a frozen dessert, or may be 

 used in preparing fruit ice cream (15 

 percent!. 



Frozen vegetables may be dropped 

 into boiling salted water without 

 thawing and the cooking time is 

 measured after the mixture return* 

 to boiling. The time for cooking froz 

 en vegetables is ordinarily 25-50 per 

 cent shorter than that required foi 

 cooking fresh products. 



Specific Vegetables Listed 

 AsparaRus: Very little asparagus is 

 grown in Texas, Suitable varieties 

 possess bright colored and succulent 

 stalks, and are free from woody fi- 

 ber at optimum maturity. Asparagus 

 should be kept cool and damp and 

 prepared as for table use. scalded 3 

 minutes in steam or boiling water, 

 (preferably steam) cooled and packed 

 in tightly sealed tin cans or glass 

 jars for freezing storage. 



Lima Beans: Varieties with bright 

 green color and tender texture, and 

 which mature uniformly are prefer- 

 red. Henderson. Baby Potato, Wood's 

 Prolific. Long Podded Lima. Dreer's 

 Bush. New Wonder. Fordhook and 

 Wilson Improved Bush varieties have 

 been frozen satisfactorily In South 

 Texas. Starchy, dry and overmature 

 beans should be rejected. After shell- 

 ing, promptly scale 2 to 3 minutes 

 IP steam or boiling water. Cool at 

 once and pack dry. or in 2 per cent 

 brine for freezing storage. 



Snap beans: Beans with dark green 

 or bright yellow color, tender tex- 

 ture, and good flavor are preferred. 

 Bountiful. Giant Stringless Green- 

 pod. Keeney's Stringless Greenpod. 

 Full Measure. Blue Lake, Tender 

 Gieen. Stringless Valentine. Refugee, 

 and Asgrow Stringless Greenpod are 

 bush varieties which have been a suc- 

 cessfully frozen. 



Wax podded bush type bean varie- 

 ties which have been frozen include 

 Roundpod Kidney Wax. Pencilpod 



have suitbale flavor, color and tex- 

 ture may be used. 



Prepare freshly harvested snap 

 beans as for table use. Scald 2 to 4 

 minutes in boiling water or steam. 

 cool rapidly and pack with or with- 

 out 2 per cent brine, for freezing 

 storage. 



Broccoli: Italian Sprouting broc- 

 coli has a dark green color and has 

 been found well adapted to freezing 

 preservation. ^ 



For freezing, the center shoot is 

 perfectly nipped when it appears, 

 nd side shoots, harvested upon 

 reaching a length of 5 inches, make 



possible to arrange an attractiv44'< 

 ahparagus style pack. 



Scald 3 to 5 minutes in steam or 

 boiling water, pack dry. or with 2". 

 bring, for freezing storage. 



Bnissell Sprouts: Firm compact 



Field corn and converted field com 

 are not adapted for freezing preser- 

 vation, although several tight huiked 

 varieties are satisfactory for use as 

 fresh roasting ears. 



Corn Deteriorates Rapidly 



Corn deteriorates rapidly after har- 

 vesting and unlc« chilled belnw 40* 

 F. should be prepared for freezing 

 within one hour after harvesting. 

 Corn is husked, silked and trimmed 

 as for table use and scalded in steam 

 or boiling water, If corn 'is to be 

 frozen on the cob. the scalding should 

 be for 8 minutes, followed by rapid 

 cooling in cold water. After freezing 

 'on trays the frozen ears may be 

 tightly wrapped in waxed paper and 

 bagged for storage or may be filled 

 In cans or other containers for frecz- 

 Inc storaRC, 



If corn is to be rut from the cob. 



sprouts of bright color are desirable, fnur minutes for scalding in steam 



Avoid wilting; prepared freshly har- 01 boiling water Is sufficient, and 

 ves-tcd sprouts as for table use. Scald Ufier rapid c"')ling the com may be 



3 to 5 minutes in boiling water and cut from the cob and should be pack- 



fieeze dry. or in 2*^ brine. ed without brine for freezing storage. 



Carrots Rarely Frosen Peas: For frp*>zing peas should pos- 

 Carrots: Carrots are rarely frozen sess a sweet flavor, tender texture. 



I South Texas, but varieties which 



alone, but mixtures of carrots and 

 peas may be frozen. 



Bright colored, cnreless varieties 

 si'ould be peeled and cubed or sliced 

 and cooked to the desired tenderness 

 before mixing with peas. The mix- 

 ture is then prepared for freezing as 

 described for peas. 

 Cauliflower: Uniform color and ten- 

 der texture are characteristic of de- 

 sirable varieties. Prepare as for table 

 use and scald 3 to 4 minutes in steam 

 or boiling water. Pack dry or with 

 ^'" brine for freezing storage. 



Sweet corn: Varieties such as Gol- 

 den Bantam. Stowells Evergreen and 

 Cruntry Gentleman, which are grown 

 in the north are not well adapted to 

 production in South Texas. Yields are 

 ui'dependable and these varieties are. 

 subject to excessive damage by car- 

 worms. However, growing tests by 

 the Texas Experiment Station, and 

 others, have demonstrated varieties 

 arid hybrids which produce satisfac- 

 tory Yields of fine quality sweet corn. 

 A long tight husk is characteristic 

 uf desirable varieties for the reason 

 that it affords protection again-st 

 damage by earworm. Mtist of the 

 disirable varieties and hybrids are 

 characterized by large vigorous stalks 

 and large ears of corn, possessing a 

 tender texture and desirable flavor. 

 Of the white varieties and hybrids 

 Long Island Beauty. logreen 729x 

 1071, logreen 191x1248 and logent 

 (1012x1445) have produced well and 

 have shown slight earworm damage 

 in the Lower Rio Grande VaUey. Yel 

 |< w varieties which have produced 

 promising yields of su-eet corn of ex- 

 cellent canning and freezing quality 

 include: logold iPerdue 00 x Iowa 45i. 

 loglen (Perdue 81 x Iowa 45>. lowa- 

 nn (Perdue 39 x Iowa 4.Si. and logold 

 iVS X Iowa 45). 



Desirable hybrids developed at the 

 Texas Experiment Station and not yet 

 lumed are identified by the follow- 

 ing numbers: 3610-14-1 x Iowa 45. 

 36122-3 X Iowa 45. 37131-3 x Iowa 45, 

 36126-1-2-1 X Iowa 45. 



and a brilliant green color .ifter 

 Iding. Canning and field varieties 

 of peas are not suitable for freezing 

 preservation. Garden varieties are 

 adapted, In South Texas only early 

 maturing varities have been found 

 adapted to productloii dnrint th* 

 fall months. Dark Podded Thomas 

 Laxton. Glacier. Teton. Laxton's Pro- 

 gress, Thomas Laxton. World's Rec- 

 ord, Early Cradu.i. Improved Gradus. 

 Asgrow 40. Roger's Giant Podded. 

 Hundredfold. Morses 101. and other 

 sweet garden peas which thrive lo- 

 cally may be used. Dark Podded Tho- 

 mas Laxton is preferred by commer- 

 cial freezers for' early fall planting 

 i>i well Irrigated soil 



Prepare freshly harvested peas as 

 for table use. Scald l.to m minutes 

 in steam or boiling water. Cool rap- 

 idly and pack dry or with 2^ brine 

 for freezing storage. 



Green.s: Spinach Swiss Chard. Kale 

 Mustard. Turnip and Beet Tops and 

 similar greens may be frozen, Va- 

 rieties should be tender, possess a 

 brilliant color after scalding, and 

 should be free from woody fibre. 



Prepare as for table use. washing 

 and trimming carefully. Scald 2 min- 

 utes in boiling water and freeze la 

 packages without brine. 



Squash: Thinly sliced summer 

 squash may be frozen after scalding 

 2 to 3 minutes, preferably in steam. 

 Squash IS lcw( desirable for freezing 

 than some of the other vegetable* 

 mentioned in this discussion. 



Succotash: A mixture of three 

 U urths cut corn with one fourth snap 

 or lima beans mov be frozen after 

 separate scalding- The quality com- 

 pares favorably wilh that of the fresh 



product. , ,. 



Saicealions for Preparing Fnilts 

 With the exception of berries and 

 citrus fruits are not grown in the 

 Lower Rio Grande Valley. Decidu- 

 ou« fruits and such troptcil inilta 

 as guava. mango etc.. are biirted u^ 

 .Continued on Page 7> 



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