Table 2. — Procedure jor preparing fresh, canned, and frozen fruits 



Fruit and preparation form 



Preparation steps for- 



Fresh fruit 



Canned fruit 



Frozen fruit 



Apples, baked 



Cherries, dark sweet: 

 Served unpitted.. 



Served pitted 



Cherries, red sour: 

 Served uncooked- 

 Served cooked 



Wash 



Wash, stem, and pit. 



Open container, 

 do 



Wash, sort, and stem; pit. 



Cherry sauce 



Cranberry sauce: 

 Served whole. 



Served strained. 

 Grapefruit 



Lemons. 



Oranges. 



Peaches : 



Served peeled, whole.. 

 Served sliced 



Pineapple. 



Plums: 



Served whole, raw or 



cooked. 

 Served as halves, raw 



Served whole or as 

 halves, cooked. 



Raspberries, red. 

 Rhubarb 



Strawb erries 



Strawberry pie filling. 



Open package; wash and sort 

 berries; measure ingredi- 

 ents; bring sugar and water 

 to a boil; add berries and 

 return to a boil; boil 15 

 minutes. 



Same as above, and strain 



Wash and dry; pare; remove 

 sections and juice from 

 membranous core. 



Wash and dry; cut in half; 

 extract juice with a hand- 

 operated lever-type juicer; 

 strain. 



Home-squeezed: Wash and 

 dry; cut in half; extract 

 juice with hand-operated 

 lever-type juicer. 



Store-squeezed : Open con- 

 tainer. 



Wash and dry; peel 



Same as above; slice and re- 

 move pits. 

 Remove crown; pare and 

 core; cut in chunks. 



Wash and dry; remove stems . 



Same as above; cut in half; 

 remove pits. 



Wash and dry; remove stems. 

 Measure ingredients; bring 

 sugar and water to a boil; 

 add plums (whole or halves) 

 and return to a boil; boil 5 

 minutes. 



Sort and hull; wash 



Wash; trim; slice; measure 

 ingredients; bring sugar and 

 water to a boil; add rhubarb 

 and cook 5 minutes. 



Wash; sort and hull; trim. 



Open container; drain; pit__ 



Open container 



Measure ingredients; bring 

 sugar and water to a boil; 

 add cherries and return 

 to a boil; boil 5 minutes. 



Open container 



Thaw; open container. 



Do. 



.do. 



Open container. 



Bottle: Open container. 

 Plastic lemon: Extract 

 juice. 



Open container 



Open container. 



Open container. 

 do 



Do. 



Open container; reconsti- 

 tute. 



Do. 



Thaw; open container. 

 Do. 



Open container- 



Open container. 

 do 



Do. 



Thaw; open container; 

 measure ingredients ; 

 bring sugar and water 

 to a boil; add rhubarb 

 and return to a boil; boil 

 &/2 minutes. 



Thaw; open container. 



the weight of the total drained food to determine 

 the number of servings per purchase unit. Where 

 >^-cup servings of fresh, canned, and frozen fruits 

 were unequal in weight, the calculated volume 

 of equal weight servings was reported. 



Reduced ascorbic acid. — Reduced ascorbic acid 

 was determined in peaches, orange juice, pine- 



apple, and grapefruit by the indophenol procedure 

 of Bessey and King (2). Formaldehyde was 

 used to correct for reductones, as proposed by 

 Mapson (16), and hydrogen peroxide, as suggested 

 by Robinson and Stotz (20), to correct for sulfites, 

 iron, and tin. Strawberries and raspberries, 

 because of their intense red color, were most 



