Guide to Freezing Fruits
FRUIT
PREPARATION
APPLES
Wash, peel and
apples to about l/2-inch thickness. If apples are to be packed
sugar, prevent discoloration by (1) steaming for 1 to 2 minutes, or (2) dipping
of 3 tablespoons lemon juice to 1 gallon water for minute, rinsing cold
water, and
Solution may be reused.
APRICOTS
Select firm, fully
of bright, uniform color Wash and sort as to size Halve and
remove pits Peel and
Heat unpeeled fruit
water 1/2 minute.
BERRIES
Proper maturity
IS
Important, Immature berries should not be used Wash in cold or
water and drain thoroughly on absorbent paper towels.
I
CHERRIES
Wash, sort and stem. Chill refrigerator until firm enough to remove pits
Sour
I
CHERRIES
Prepare quickly same way as sour
However, sweet cherries may be frozen
Sweet
whole with or without
CRANBERRIES Wash
water, stem and
poor berries. Drain well
MELONS
Select firm, well ripened fruit Cut half and remove seeds (remove watermelon
Cantaloupes
seeds as you cut balls) Scoop out melon balls or cut 3/4-inch cubes. These fruits
Honeydews
may be frozen alone or combination.
Watermelons
ORANGE and
Select firm fruit, free of soft spots Peel
sharp
below
membrane.
GRAPEFRUIT
Remove all membrane Cut
from
Drain
SECTIONS
PEACHES
Promptness
IS
Important. Sort, peel (skins may be loosened by scalding
whole peach 30 seconds
water) and
Peel and
1 quart of peaches
at
PEARS
Select pears which are fully tree-ripened. Wash, peel and core Cut halves or
quarters. Heat
syrup for 1 to 2
Cool syrup, then drain
PINEAPPLE
Peel, core, slice or cube.
PLUMS and
Sort, wash
water. Halve and
or leave whole
PRUNES
RHUBARB
Wash,
and cut stalks
1
or lengths to package
PACKAGING
pack”
cover with
syrup
Add teaspoon ascorbic acid to each cup of syrup.
Sugar pack: Sprinkle
cup of sugar over each quart
of apples. Stir to cover all surfaces
sugar. Seal.
Adding 1 teaspoon ascorbic acid to sugar
IS
an extra
precaution.
Syrup pack: Pack Container; cover
syrup
to which ascorbic acid has been added (1 teaspoon
acid to cup syrup)
Sugar
M
IX
1
teaspoon crystalline
acid with
cup of sugar
and sprinkle over 1 quart of fruit. Stir.
(1) May be packed dry, or (2) packed whole a 40 to
500/. sugar syrup. (3) For crushed or pureed berries
pack 4 parts of berries to 1 part of sugar.
sugar
IS
dissolved. Seal.
M
IX
part sugar to 4 or 5 parts fruit by weight until sugar
IS
dissolved. Pack. Seal.
Cover with
sugar syrup which contains
ascorbic acid
CUO
.
Cranberries may be packed whole, without sugar, or
a 50”/
0
sugar syrup,
Cover with orange
or 30% sugar syrup.
Seal and freeze.
Pack sections layers. Cover grapefruit with
syrup
containing teaspoon
acid per quart. Oranges
do not need syrup. Stir
teaspoon ascorbic acid
Pack Immediately
cold 40% syrup with 1 teaspoon
ascorbic
per cup container, cover
more
syrup Seal.
Pack
freezer carton. Add
syrup to
which ascorbic acid has been added (1 teaspoon
ascorbic acid to cup syrup), Seal.
Pack
with two circles of cellophane paper between
each slice Pack without sugar or cover with
syrup
Or.
could be used.
Pack m carton and cover
syrup to which 1
teaspoon ascorbic acid has been added per cup. Seal.
Pack without sugar or cover with 400/. syrup
Allow head space. Seal.
Freezing Dairy Products
. Cheese. Freeze cheese in
1-pound pieces.
Wrap in moisture/vapor-proof material.
cottage and Camembert cheese may be kept in the
freezer though there may be some water separation
on thawing. Cream and processed cheese do not
freeze
freezing affects their smooth
.
Cream. Ordinary household cream for table use does
not freeze
but
be suitable
cooking.
pasteurized heavy cream containing not less than
percent butterfat may be frozen. Heavy cream which
has been whipped freezes well, too. Drop mounds
whipped cream on baking sheets. Freeze. Transfer
frozen mounds
to a rigid container and seal,
separating layers with paper.
. Ice Cream. Commercial ice creams can be stored i n
the freezer in their original carton. Home-made ice
cream should be packed in moisture/vapor-proof
cartons.
Fine-quality ice cream, with high cream content, will
normally require slightly lower temperatures than
“airy” already-packaged brands with low cream
content. Experiment to determine the location in the
freezer and the temperature control setting to keep
your favorite ice cream at the right serving
temperature.
Butter and Margarine. Overwrap original carton in
moisture/vapor- proof material or enclose in
moisture/vapor-proof containers.
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