GE CA10 Use And Care Manual page 8

1. Sort fruits
for uniform ripeness,
quality and size.
2. Washfruits thoroughlyincoldwater
and drain thoroughly.
3. Workwith small quantitiesand
freeze quickly.
4. Packin cartons,cutting or slicing
larger fruits. Add sugaror syrup.
5. Toavoid discolorationof apples,
apricots, peachesand pears,(1)add
ascorbicacid mixture to syrup (1tea-
spoonto 1 CUPof syrup)following
directions on label, or (2) dip slices of
fruit for 1 minute in solution of
3
table-
spoonslemon juice to 1 gallon water,
rinse in cold water,drain, and pack in
sugaror syrup. Placecrumpled piece
of cello or waxed wrap on top of fruit
before closing to keep fruit in syrup.
Packing
Always allow head space. Allow
%-inch
head space in pint containers(1 inch
for glass),l-inch head space in quart
containers (2 inches for glass).
Sweetening fruits helps retain flavor,
color and texture.
The method of
sweetening dependson fruit used.
See chart at right for recommended
method.
(a) Dry sugar pack.Suitable
for fruits
that make their
own juice when sugar
is added.
Add dry sugar (see chart at
right) and stir gently until most of the
sugar
hasdissolved in the juice drawn
from the fruit, then pour intocontainers.
(b) Syrup pack.
Suitable for fruits
which have comparatively little juice,
and those which darken readily. Add
syrup to cover fruit. MOW%-inch head
space (1%inch for glass containers).
(c) ~~sw?etened pack.
Suitable for
special diets.
(Wide for makingsyrup
CUPS ofsugar
P6rctmta00 to M added p er Approximate
of
syrup pint o fwater yieid inpints
30%
(light)* 1
1#
40% (iight)* "" Ifi
1~
50%(medium)
2)+
l%
60%(medium) 3~ 2
65%(heavy)
4% 2%
*Rt?cammended for mostfruits
Method:
Dissoive sugar in boiiing
wateror mix thoroughlywith coid water
until dissolved. Chill before using.
FRUIT PREPARATION PACKAGING
APPLES Wash, peel and slice apples to about
Syrup pack: Slice into container,
'A-inch thickness, If apples are to be
cover with 40% syrup. Add 1 teaspoon
packed in sugar, prevent discoloration
ascorbic acid to each
CUP
of syrup.
by (1) steaming for 172 to 2 minutes, or Sugar pack: Sprinkle ?4cup of sugar
(2) dipping in solution of 3 tablespoona over each quart of apples. Stir to cover
lemon juice to 1 gallon water for 1
all surfaces with sugar, Seal. Adding
minute, rinsing in cold water, and 1 teaspoon ascorbic acid to sugar is an
draining. Solution may be reused.
extra precaution.
APRICOTS Select firm, fully ripe fruit of bright, Syrup pack; Pack in container; cover
uniform color. Wash and sort as to size. with 40Y0 syrup to which ascorbic acid
Halve and remove pits. Peel and slice, has been added (1 teaspoon ascorbic
if desired. Heat unpeeled fruit in boiling acid to 1
CUP
syrup).
water
Y2
minute.
Sugar pack; Mix 1 teaspoon crystalline
ascorbic acid with % cup of sugar and
sprinkle over 1 quart of fruit. Stir.
BERRIES Proper maturity is important. Immature (1) May be packed dry, or (2) packed
berries should not be used. Wash in whole in a 40to 50Yisugar syrup. (3) For
cold or iced water and drain thoroughly
crushed or pureed berries, pack4 parts
on absorbent paper towels. of berries to 1 part of sugar. Stir until
sugar is dissolved. Seal.
CHERRIES Wash, sort and stem. Chill in refrigerator Mix 1 part sugar to 4 or 5 parts fruit
Sour until firm enough to remove pits.
by weight until sugar is dissolved.
Pack. Seal.
CHERRIES Prepare quickly in same way as sour
Sweet
Cover with 40% sugar syrup which con-
cherries. However, sweet cherries may
tains 1 teaspoon ascorbic acid per CUP.
be frozen whole, with or without pits.
CRANBERRIES Wash in iced water, stem and eliminate
Cranberries may be packed whole,
poor berries. Drain well.
without sugar, or in a 50Y0 sugar syrup.
MELONS Select firm, well ripened fruit. Cut in
Cantaloupes
Cover with orange juice or 3070 sugar
half and remove seeds
(remove water-
Honeydews
syrup. Seal and freeze.
melon seeds as You cut balls). SCOOP
Watermelons out melon balls or cut in %-inch cubes.
These fruits may be frozen alone or in
combination.
ORANGE and Select firm fruit, free of soft spots. Peel
GRAPEFRUIT
Pack sections in layers. Cover grape-
with sharp knife just below white
fruit with 307' syrup containing 1
SECTIONS
membrane. Remove all membrane. teaspoon ascorbic acid per quart.
Cut sections from divider-membranes.
Oranges do not need syrup. Stir in
Drain. k teaspoon ascorbic acid per quart.
PEACHES Promptness in handling is important.
Pack immediately into cold 40% syrup
Sort, peel (skins may be loosened by with 1 teaspoon ascorbic acid per cup
scalding whole peach 30 seconds in
in container; cover with more syrup.
boiling water) and pit. Peel and slice 1 Seal.
quart of peaches at a time.
PEARS Select pears which are fully tree- Pack immediately in freezer carton.
ripened. Wash, peel and core. Cut in
Add 40% syrup to which ascorbic acid
halves or quarters. Heat in boiling
407.
has been added (1 teaspoon ascorbic
syrup for 1 to 2 minutes. Cool in syrup,
then drain.
acid to 1 CUP syrup). Seal
PINEAPPLE Peel, core, slice or cube. Pack slices with two circles of cello-
phane paper between each slice. Pack
without sugar or cover with
3CY70
syrup.
Or, pineapple juice could be used.
PLUMS and Sort, wash in iced water. Halve and pit,
Pack in carton and cover with
407.
PRUNES or leave whole.
syrup to which 1 teaspoon ascorbic
acid has been added per cup. Seal.
RHUBARB Wash, trim and cut stalks into l-inch
Pack without sugar or cover with 40%
pieces or in lengths to fit package. syrup. Allow head space. Seal.
Placeunopened containers in refriger-
ator.Serve whiie fruit is still SI i ghtly icy.
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