GE CA10 Use And Care Manual page 8

Preparation for freezing
1=Sort fruits for uniform ripeness,
quality and size.
2. Washfruits thoroughlyincold water
and drain thoroughly,
3. Workwith small quantities and
freeze quickly,
4. Packin cartons,cutting or slicing
larger fruits, Add sugar or syrup.
5.
Toavoid discoloration of apples,
apricots, peachesand pears,(1)add
ascorbicacid mixture to syrup (1tea-
spoonto 1 cup of 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 closirig to keep fruit in syrup.
Packing
Alwaysallow head space.
Allow %-inch
headspace 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 depends on fruit used.
See chart at right for recommended
method.
(a)
Dry sugar pack.
Suitabie for fruits
that make their own juice when sugar
is added. Add dry sugar (seechart at
right) and stir gently until most of the
sugar hasdissolved in the juice drawn
fromthe 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, Allow %-inchhead
space (1%inch for glass containers).
(~) Unsweetened
pack.
Suitable for
special diets.
Guide
far syrup
Cups ofsugar
Percentage tobt? added p er Approximate
ofsvrtiu uht of water vieldinflinls
+Recommemled f or mos[ frui[s
Method: Dissolve sugar in boiling
wateror mix
thorol,j~hly With cold Water
until dissolved. Chili before using.
FRWT
PREPARATION
PACKAGING
~
APPLES
Wash, peed and slice apples to about
Ya-inch thickness. If apples are to be
packed in sugar, prevent discoloration
by (1) steaming for IYz to 2 minutes, or
(2) dipping in solution of 3 tablespoons
lemon juice to 1 gallon water for 1
minute, rinsing in cold water, and
draining, Solution may be reused.
Syrup pack: Slice into container,
cover with 40% syrup. Add 1 teaspoon
ascorbic acid to each cup of syrup.
Sugar pack: Sprinkle % cup of sugar
over each quart of apples. Stir to cover
all surfaces with sugar. Seal, Adding
1 teaspoon ascorbic acid to sugar is an
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 boiiing acid to 1 cup syrup).
water IY2 minute. Sugar pack: Mix 1 teaspoon crystalline
ascorbic acid with YZcup 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 40 to 50 Y'sugar 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 Cover "with
407.
sugar syrup which con-
Sweet 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 5070 sugar syrup,
MELONS Select firm, well ripened fruit. Cut in
Cantaloupes
Cover with orange juice or 30% 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 3~-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.
% teasPoon ascorbic acid per quart.
PEACHES Promptness in handling is important. Pack immediately into cold
4CY$Z0
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 Seai.
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 4070
has been added (1 teaspoon ascorbic
syrup for 1 to 2 minutes. Cool in syrup, acid to 1 cup syrup). Seal
then drain.
PINEAPPLE
Peel. core. slice or cube. Pack slices with two circles of cello-
phane paper between each slice. Pack
without sugar or cover with
30Y0
syrup.
Or, pineapple juice could be used.
PLUMS and Sort, wash in iced water. Halve and pit, Pack in carton and cover with 40'70
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,
%3'"'
virlghm?r-1 h.liis
Plfice unopenecjcontainers in refriger-
ator,Serve whiIe fruit is stiIIs{ightIy icy.
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