28 HOME PRESERVERS’ HANDBOOK .

The blanching is followed by a thorough chilling—preferably in ice water and
then the vegetables are drained on paper towels and packed dry in containers, sealed
and frozen as quickly as possible.

FRUITS |

Fruits with the exception of rhubarb are not blanched. Rhubarb is blanched
to remove some of its acidity, also to help retain the color of the fruit. When work-
ing with fruits, keep them as chilled-as possible. Wash in ice water and freeze
quickly. The flavor of most fruits is improved by the addition of sugar or a sugar
syrup. [The usual proportions are | lb. sugar to 3 or 4 lb. fruit. The amount may ~
vary, depending upon the sweetness of the fruit and individual taste. More sugar
may be added before serving if desired. Blueberries, sweet cherries, cranberries and
gooseberries, may be frozen without the addition of sugar. Sour cherries should be
pitted. If this is not done the fruit is apt to have a slightly bitter taste when frozen.
Ascorbic acid used alone or in combination with citric acid is helpful in preventing
the discoloration of peaches. Use | teaspoon citric acid and 1% tsp. ascorbic acid for
6 pounds fruit.

THE FOLLOWING FACTORS GOVERN
THE SUCCESSFUL FREEZING OF MEAT

1. Careful selection of the meat animal.
2. Proper butchering.

3. Aging of the meat when recommended. Aging improves beef. Veal, lamb
and pork need only be chilled for 24 hours.

4. Cutting into table cuts. This should be done by an experienced meat man.
An amateur will waste meat through unskilled cutting. To conserve locker
space, meat cuts*containing a large percentage of bone should be boned.

5. Proper packaging — the meat must be closely and securely wrapped to
exclude air and tied in moisture-vapor proof paper. Label with the contents
of the package, its weight and date of freezing. If two or three chops, steaks
or cutlets are frozen in the one package the pieces of meat should be separated
by moisture-vapor proof paper. An outer “stockinette” cover will give extra
protection.

6. Immediate sharp freezing.
7. Maintaining a storage temperature of 0 deg. F.

Salt accelerates the development of .rancidity in fat meats. For this reason it
shculd not be added in the preparation of meat or fatty types of fish for freezing.

POULTRY

The birds should be starved for 24 hours before killing to empty the crop and
intestines. Good bleeding is essential. When picking the birds be careful not to
bruise or tear the skin. Remove feet, head and oil sac. Remove internal organs.
Wash thoroughly in cold running water. Clean giblets and wrap separately in
moisture-vapor proof paper and insert in the cavity of the bird. Wrap for freezing.

FISH

It is recommended that all fish fillets except the fatty varieties, salmon, mackerel,
—etc., be dipped in a salt solution of | Ib. salt to 4%4 quarts water for 20 seconds.
This reduces leakage when the fish is thawed. Fish should be’frozen the day it 1s
caught. Small fish may be frozen whole. Large fish should be cut into steaks or
fillets. The fish is scaled, eviscerated and washed thoroughly. Fillets or steaks should
be wrapped individually.