TABLE FOR FRUITS

FRUIT VARIETY PREPARATION
APRICOTS Tilton, Use firm but mature fruit. Wash, halve
Royal Blenheim, and pit. Pack in thin syrup (1-2). Leave
Noorpark headspace.
BLUEBERRIES Use ripe berries. Wash, stem. Blanch
for 1 min. in boiling water. Drain, cool.
Crush slightly. Place in very thin syrup
(1-3). Leave headspace.
CANTALOUPE Hearts of Gold Use ripe, firm fruit. Peel and dice. Dry
California pack 2 tbsp. sugar to 1 pint of fruit.
PEACHES Elberta Blanch, remove skins, slice or quarter,
Hale remove pits. Slice directly into contain-
ers. Use thin syrup (1-2) or dry pack
4 lbs. fruit to 1 lb. sugar. Leave head-
space. Ascorbic acid dissolved in syrup
prevents discoloration.
RASPBERRIES Viking Use ripe berries. Wash, sort. Pack
Latham whole in thin syrup (1-2) or dry pack 5
Herbert lbs. (12 cups) berries to 1 lb. sugar.
RHUBARB MacDonald For Sauce. Wash, string, and cut 1”
Ruby pieces. Blanch 1% mins. Cool and
drain. Pack in very thin syrup (1-3) or
crush and dry pack. 4 lbs. (12 cups)
fruit to 1 lb. sugar. For Pies—do not
blanch. Use same amount of sugar.
STRAWBERRIES British Sovereign Use ripe but firm berries. Wash, sort,
Dunlop hull. Slice into 2 or 3 pieces. Dry pack,
Premier using 4 lbs. (11 cups) fruit to 1 lb.
sugar or use thin syrup (1-2). Leave
headspace.
PLUMS Damson Use ripe fruit. Wash, slice and pit.
Italian Prune Pack in very thin syrup (1-3) or dry
Washington pack (5 cups of fruit to 1 cup of sugar).

Ascorbic acid dissolved in syrup pre-
vents discoloration. 1% milligrams for
1 pint.

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