FROZEN FRUITS

The majority of fruits freeze satisfactorily. Preference is given to certain varieties. The
intended use of the frozen fruit determines the type of pack, whether it be dry, sugar
or syrup pack. 7

Dry pack—No sugar is added.

Sugar pack—Dry sugar is added.

Syrup pack—Sugar and water are boiled to make a syrup, which is cooled and added

to the fruit.

PREPARATION OF FRUITS FOR FREEZING

PRODUCT VARIETY PREPARATION PACK
Apples Any variety Peel, core, slice and blanch Dry Pack or 30% syrup.
90 seconds ;
Apricots Blenheim Wash, pit, cut in halves 30% syrup
Tilton
Cherries Royal Anne Wash. Cold water or 30% syrup
Sweet Lamberts
Cherries Montmorency Wash and pit. Dry sugar. Use 4 tablespoons
Sour Olivets per pint package
Cantaloupe Hale’s Best Peel and cube. Dry pack or 30% syrup
Cranberries Any variety Wash and stem. Dry pack.
Currants Any variety Wash, stem, crush with sugar. Dry sugar. Use 4 tablespoons

Black or red

per pint package.

Fruit Salad

Use any combination of fruit.

30% syrup.

Gooseberries Any variety Stem, wash, crush slightly. Dry sugar. Use 4 tablespoons

per pint package.

Grapes Any variety Stem and wash 45% syrup.

Plums B. C. Prunes Wash, pit and cut in halves. 30% syrup.

Peaches Veteran Peel, pit and slice. 30% syrup.

Vedette
Valiant

Pears Any eating Peel, core, quarter. 45% syrup.

variety

Pineapple Any variety Peel, remove core, slice ordice.. 45% syrup.

Raspberries Taylor Rinse in cold water and sort. Dry sugar. Use 2 tablespoons
Blackberries Washington per pint package.
Loganberries| Lloyd George

Rhubarb. See
Vegetables

Strawberries British Wash in cold water. Hull, slice’ Dry sugar. Use 2 tablespoons

Sovereign or leave whole. per pint package, or 30% syrup

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