Hotpoint FV10, Инструкция по использованию и уходу

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Freezing Fruits
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
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 72-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
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 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
head
space inch for glass containers).
(c)
Unsweetened pack.
Suitable for
special diets.
Guide for making syrup
Cups of sugar
Percentage to be per Approximate
of syrup
pint of water yield in pints
(light)*
40% (light)* 1
50% (medium)
60% (medium)
65% (heavy)
*Recommended for most fruits
Method: Dissolve sugar in boiling
water or mix thoroughly with cold water
until dissolved. Chill before using.
FRUIT
PREPARATION PACKAGING
APPLES
Wash, peel and slice about
thickness. If apples are be
packed in sugar, prevent discoloration
by (1) steaming for I/~
2 minutes,
(2) dipping in solution 3 tablespoons
lemon juice 1 gallon water for 1
minute, rinsing in cold water, and
draining. Solution may be reused.
pack: Slice into container,
cover with syrup. Add 1 teaspoon
ascorbic acid each cup syrup.
Sugar Sprinkle cup sugar
over each quart apples. Stir cover
all surfaces with sugar Seal. Adding
1 teaspoon ascorbic acid sugar is an
extra precaution
APRICOTS Select firm, fully ripe fruit bright, Syrup pack: Pack in container; cover
uniform Wash and sort as size. with syrup 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 minute. Sugar pack: Mix 1 teaspoon crystalline
ascorbic acid with
cup sugar and
sprinkle over 1 quart fruit. Stir
BERRIES Proper maturity
IS
important. Immature (1) May be packed dry, (2) packed
berries should not be used. Wash whole in a 40 syrup. [3) For
cold iced water and drain thoroughly crushed pureed berries, pack 4 parts
absorbent paper towels berries 1 part sugar. Stir until
sugar is dissolved. Seal
CHERRIES Wash, sort and stem Chill refrigerator
Sour
Mix 1 part sugar 4 5 parts
until firm enough remove pits by weight until sugar is dissolved
Pack. Seal.
CHERRIES Prepare quickly in same way as sour
Sweet
Cover with sugar syrup which
cherries However, sweet cherries may 1 teaspoon ascorbic acid per cup.
be frozen whole, with without pits.
CRANBERRIES Wash in iced water, stem and Cranberries may be packed whole,
poor berries. Drain well. without sugar, in a sugar syrup
MELONS
Cantaloupes
Honeydews
Watermelons
Select firm, well ripened fruit Cut in
half and remove seeds (remove water-
melon seeds as
cut balls) S
COOP
melon balls cut in cubes
These fruits may be frozen alone in
combination
Cover with orange juice sugar
syrup Seal and freeze
ORANGE and
GRAPEFRUIT
SECTIONS Select firm fruit, free soft spots Peel
with sharp knife just below white
membrane Remove all membrane
Cut
from divider-membranes.
Drain
Pack in layers Cover grape-
fruit syrup containing 1
teaspoon ascorbic acid per quart.
Oranges not need syrup. Stir
teaspoon ascorbic acid quart
PEACHES Promptness
IS
important Pack immediately into cold syrup
peel [skins may be loosened by
1 teaspoon ascorbic acid per cup
scalding whole peach 30 seconds
in container; cover with more syrup
boiling water] and pit Peel and slice 1
Seal.
quart peaches at a time.
PEARS
Select pears which are fully tree-
Pack immediately in freezer carton.
ripened Wash, peel and core Cut Add syrup which acid
halves quarters. Heat in boiling has been added (1 teaspoon ascorbic
syrup for 1 2 minutes Cool syrup,
acid 1 cup syrup) Seal
then drain
PINEAPPLE Peel. core, slice cube.
Pack slices two circles
paper between each slice Pack
without sugar or cover with
pineapple juice be used
PLUMS and wash in iced water Halve and
Pack in carton and cover with
PRuNES leave whole.
syrup which 1 teaspoon ascorbic
acid has been added per
CUP
. Seal
RHUBARB Wash, trim and cut into Pack without sugar cover with
pieces in lengths fit package.
syrup. head space. Seal.
Serving frozen fruits
Place unopened containers in refriger-
ator. Serve while fruit is still slightly icy.
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