HOW TO PREPARE FRUITS FOR FREEZING.docVIP

HOW TO PREPARE FRUITS FOR FREEZING FRUITS PREPARATION Apples Most firm-fleshed cooking varieties, especially apples suitable for pies or sauces. Wash in cold water, peel, core, and cut into pie slices. An ascorbic acid powder sold in supermarkets to prevent browning of fruit may be used. Follow package directions. Fill container, seal, label, date and freeze. OR: Soak apple slices in brine solution (? cup salt to 1 gallon water) for 15 minutes. Drain. Pack in sugar syrup using 2 cups sugar and ? teaspoon ascorbic acid to 1 quart water. OR: Wash whole apples, drain and dry. Place in freezer bags. Freeze. To use for pie, sauce or other cooked dessert, run cold water over each frozen apple just before peeling. Peel, slice and use immediately. Apricots Well-ripened fruits of uniform golden-yellow color. Apricots are better canned than frozen. Wash in cold water and sort. Dip six fully-ripened apricots into boiling water until skins loosen, about 15 to 20 seconds. Chill, peel, halve and remove pits. Fill containers one-third full of syrup—3 cups sugar to 1 quart water with ? teaspoon ascorbic acid. Pack apricots in syrup. OR: Halve soft ripe fruit, steam 4 minutes, crush and pack with 1 cup sugar to 8-9 cups fruit. Blackberries, Boysenberries, Dewberries, Loganberries, Youngberries and Nectarberries. Wash in cold water and sort. Pack in sugar syrup using 3 cups sugar to 1 quart water. OR: Crush and pack in sugar using 1 cup sugar to 7-8 cups fruit. For pies, pack berries dry without sugar. Blueberries Any good quality berry, cultivated or wild. Wash in cold water and sort. For desserts, pack in sugar syrup using 3 cups sugar to 1 quart water. OR: Pack in sugar using 1 cup sugar to 8-9 cups fruit. For pies, pack dry without sugar or sugar syrup. Pie cherries Any good quality cherry. Wash in cold water, stem and pit. For pies, use 1? to 2 cups sugar to 4 cups cherries for 9-inch pie. To improve color, add ? teaspoon ascorbic acid. Sweet cherries