GE FH26C, Инструкция по использованию и уходу

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Freezing
Preparation for freezing
1. Sort fruits for uniform ripeness,
quality and size.
2. Wash fruits thoroughly in cold water
and drain thoroughly.
3. Work with small quantities and
freeze quickly.
4. Pack in cartons, cutting or slicing
larger fruits. Add sugar or syrup.
5. To avoid discoloration of apples,
apricots, peaches and pears, (1) add
ascorbic acid mixture to syrup (1 tea-
spoon to 1 cup of syrup) following
directions on label, or (2) dip slices of
fruit for 1 minute in solution of 3 table-
spoons lemon juice to 1 gallon water,
rinse in cold water, drain, and pack in
sugar or syrup. Place crumpled piece
of cello or waxed wrap on top of fruit
before closing to keep fruit in syrup.
Packing
Always allow head space. Allow
l/2-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 depends on fruit used. See
guide 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 guide at
right) and stir gently until most of the
sugar has dissolved in the juice drawn
from the fruit, then pour into containers.
(b) Syrup pack. Suitable for fruits
which have comparatively little juice,
and those which darken readily. Add
syrup to cover fruit. Allow l/2-inch head
space
inch for glass containers).
(c) Unsweetened pack. Suitable for
special diets.
Guide for making syrup
Cups of sugar
Percentage to Approximate
of syrup pint of water yield in pints
(light)
g 1
400/o
(light)*
2
(heavy)
41/
z
‘Recommended fruits
Method: Dissolve sugar in boiling
waterer mix thoroughly with cold water
until dissolved. Chill before using.
FRUIT PREPARATION PACKAGING
APPLES Wash, peel and slice apples to about
Syrup peck:
Slice into container, cover
l/2-inch thickness. If apples are to be with
syrup. Add 1 teaspoon ascorbic
packed in
sugar,
prevent discoloration by acid to each cup of syrup.
(1) steaming for
11/2
to 2 minutes, or
in solution of
Sprinkle 1/2 cup of sugar
lemon juice to 1 gallon water for 1 minute,
over each quart of apples. Stir to cover all
rinsing in cold water, and draining.
surfaces with sugar. Seal. Adding 1
Solution may be reused.
teaspoon ascorbic acid to sugar is an
extra precaution.
APRICOTS Select firm, fully ripe fruit of bright,
Syrup pack: Pack in container; cover with
uniform color. Wash and sort as to size,
syrup to which ascorbic acid has
Halve and remove pits. Peel and slice, if
been added (1 teaspoon ascorbic acid to
desired, Heat unpeeled fruit in boiling 1 cup syrup).
water 1/2 minute.
Mix 1 teaspoon crystalline
ascorbic acid with 1/2 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 Wash in cold whole in a 40 to sugar syrup. (3) For
or iced water and drain thoroughly on crushed or pureed berries, pack 4 parts
absorbent paper towels.
of berries to 1 part of sugar, Stir until
sugar is dissolved. Seal.
CHERRIES Wash, and stem. Chill in
Sour
Mix 1 part sugar
to 4 or 5 parts fruit by
until firm enough to pits, weight until sugar is dissolved. Pack. Seal.
CHERRIES
Prepare quickly
in same way as sour
Cover with sugar syrup which
cherries. However, sweet cherries may be contains 1 teaspoon ascorbic acid
frozen whole, with or without pits.
per cup.
CRANBERRIES
Wash in iced water, stem and eliminate
Cranberries may be packed whole,
poor berries. Drain well. without sugar, or in a 500A sugar
MELONS firm, well ripened fruit. Cut in half
Cantaloupe
Cover with
orange juice or sugar
and remove seeds (remove watermelon syrup. Seal and freeze.
Honeydews seeds you cut balls). Scoop
out
melon
balls or cut in 3/4-inch cubes, These fruits
may be frozen alone or in combination.
ORANGE and Select firm fruit, free of soft
Peel Pack sections in layers. Cover grapefruit
GRAPEFRUIT with sharp knife just below white with 300A syrup containing teaspoon
membrane. Remove all membrane. Cut ascorbic acid per do not
sections from divider-membranes,
need syrup. Stir in 1/2 ascorbic
acid per quart,
PEACHES Promptness in handling is important,
Pack immediately into cold 400/o syrup
Sort, peel (skins may be loosened by with 1 teaspoon ascorbic acid per cup in
scalding whole peach 30 seconds in container; cover with more syrup. Seal.
boiling water) and pit. Peel and slice
1
of at a time,
PEARS Select pears which are fully tree-ripened. Pack immediately in freezer carton, Add
Wash, peel and core. Cut in halves or
400A syrup to which ascorbic acid has
quarters, Heat in boiling 40°/0 syrup for been added (1 teaspoon acid to
to 2 minutes. Cool in then drain,
1 syrup). Seal,
PINEAPPLE
Peel, core, slice or cube. Pack slices with two circles of cellophane
paper between each slice. Pack without
sugar or cover with syrup. Or,
pineapple juice could be used.
PLUMS
and in
iced water. Halve and pit, Pack in carton and cover with syrup
PRUNES or leave whole. to which 1 ascorbic acid has
been added per cup,
Wash, trim and cut stalks into l-inch Pack without sugar or cover with 400/o
pieces or in to fit package, syrup. Allow head space.
frozen fruits
Place unopened containers in
refrigerator; Serve while fruit is
still slightly icy.
a