| Fruits

Fruit Preparation Method of Packing
Plums Choose firm, mature fruit. | Pack in dry sugar, using 5 pounds
Wash, halve and pit. prepared fruit (about 13 cups) to
1 pound sugar (2 cups). OR
Pack in cold, thin syrup to cover.
Raspberries Choose firm, fully ripe berries. | Pack in dry sugar, using 5 pounds
Pick over and wash if necessary. | prepared fruit (about 16 cups) to
1 pound sugar (2 cups). OR
Pack in cold, thin syrup to cover.
Rhubarb Choose tender rhubarb of good
color.
(1) Wash and cut stalks in 1- | (1) Pack without sugar, OR
inch lengths. Pack in dry sugar, using 4
pounds prepared fruit (about 11
cups) to 1 pound sugar (2 cups).
(2) Remove leaves and root ends, | (2) Tie in bundles and wrap.
cut stalks to uniform size
about 8 to 10 inches.
(3) Make into sauce. (3) Sweeten to taste and pack cold.
Strawberries Choose firm, fully ripe berries. | Pack in dry sugar, using 4 pounds

Wash, sort and hull.

prepared fruit (about 12 cups) to
1 pound sugar (2 cups). OR
Pack in cold, mediumsyruptocover.

Thaw frozen fruit just before serving.

Thaw fruit slowly in the unopened container.

THAWING AND SERVING FROZEN FRUIT

Invert it occasionally to

distribute syrup evenly. For thawing a pint container of fruit allow:
6 to 8 hours—in the refrigerator.
about 3 hours—at room temperature. (Do not allow to stand at room
temperature after thawing, or flavor, appearance and texture of
fruit will deteriorate.)
about 144 hours—if the air current of a fan is directed on package.
about 1 hour—if package is put in bowl under cold running water.

It is not necessary to completely thaw fruit that is going to be used for

pies, baked puddings or stewed fruit.

For pies and puddings thaw fruit

sufficiently to separate pieces or to spread, and then proceed as with fresh

fruit.

For stewed fruit simply cook frozen fruit until tender, in the syrup in
which it was packed. ‘To make jam or jelly proceed.as with fresh fruit.

Use

frozen fruit juice as a beverage or for making jelly. When used as a beverage,
dilute juice to taste.