SUGGESTED COMBINATIONS: Peas and carrots; peas, carrots, green beans; green beans, celery, lima beans; kernel corn, green beans and carrots,

VEGETABLE PUREE

Scald vegetable as directed, Chill. Puree, chop or blend. Package and freeze, (Handy for special diets, infant feedings and as a base for soup.) ZUCCHINI METHOD: See method for Summer Squash. Zucchini can also be deep-fat fried, chilled, packaged and frozen. MONOSODIUM GLUTAMATE FOR VEGETABLES; Latest research of commercially frozen foods proves that ac’cent (pure monosodium glutamate) added before freezing helps to capture the peak natural flavour, colour and texture in meats, fish, poultry and vegetables and holds these appealing char- acteristics over longer periods in frozen storage. Add 1/4 tsp. to 12 oz. pack — 1/2 teaspoon to Lima Beans.

HOW TO FREEZE FRUITS 1. Select varieties that freeze well. Choose fresh, tree- ripened fruits in perfect condition. Taste the fruit first before setting out to freeze it. Sometimes, through poor growing seasons or other causes, the fruit may be tasteless and watery. If you pick your own fruits, harvest them in the cool of the morning. 2. Buy only enough fruit to handle in one day. 3. ALL BERRIES NEED TO BE WASHED: The air is laden with dirt, dust, sprays and bacteria. Wash these off before freezing. Berries won’t ‘‘mush’’ if you handle them carefully. placing them in a colander and immersing inice water to rinse several times. Do not hull before washing. 4, Fruits can be frozen, whole, sliced, mashed or pureed. Some fruits are better cooked than frozen. 5. After packing, packages shouldbe sharp frozenPROMPTLY, (or kept in the refrigerator ready tobe hustled off the same day to the locker plant for sharp-freezing). If you have far to go to the locker, pack the cartons in ice or in an insulated cold- type bag or box. NOTE: Wash all fruits first.

FRUIT PACKS 1. UNSWEETENED DRY PACK: Use this method for fruits and berries you want to make into pies, jellies, jams or pre- serves, Use only the following fruits: berries for pies, rhubarb, cranberries and sliced pie apples(winter varieties) that have been “sulphite” - treated or blanched. METHOD: Wash in ice water; drain; pack and label clearly.

2. UNSWEETENED (OWN JUJCE) PACK: Pie berries lend themselves quite well to being packed into cartons and being covered with their juice (crush them slightly or crush extra berries) or with water in which ascorbic acid has been dissolved. See chart for amount. Label and freeze promptly. 3. SWEETENED (OWN JUICE) PACK: Anytypeofberry lends itself to this easy method. Rinse and drain berries. Slice or leave whole. Place in large container in layers, sprinkling each layer lightly with sugar. Refrigerate overnight. Next morning, drain off the juice that has formed and spoon the berries into containers. Add juice. Seal. Label. Freeze. 4, SUGAR PACK: Use on juicy fruits that are sliced, crushed or pureed. The sugar draws the juice from the fruit, forming a natural syrup. Do not use sugar pack on fruits that discolor easily.

Pack with 1 part sugar to 3 to 5 parts fruit BY WEIGHT. The amount of sugar needed varies with theacidity. Coat each piece of fruit by mixing well with a slotted spoon, but gently; or fill containers by adding layers of fruit and sugar, shaking to distribute the sugar or natural syrup. 5. SYRUP PACK: Use for fruits having little juice, and for those that are pitted or peeled and discolor when exposed to air (peaches, apricots, plums, etc.) and for preserving the shape

(raspberries), The 40% and 50% syrups are sweet enough for most fruits, though personal taste influences amounts. Cover fruit in the container to about 1/2 inch headspace.

A crumpled paper under the lid will keep the fruit submerged.

6. CORN SYRUP AND SUGAR PACK: Replace one-third of the sugar with white corn syrup, cup for cup.

NOTE: Remember the headspace for liquid (sugar pack and syrup pack), Allow 3/4 to 1 inch for quart containers, less for pint containers.

1. WITH NO SUGAR (For special dishes): Fruit or berries are packed in cold water. Use 1 teaspoon (2,000 mg.) of ascorbic acid to each quart cold water.

FRUIT PUREES FRUIT PUREES: Some soft fruits can be pureed without any cooking. Among these are blackberries, boysenberries, logan- berries, blueberries and avocados. If desired, the berries can be steamed to start their juices flowing.

Light-coloured fruits such as apricots and peaches need heating first to prevent discolouration,

Use non-metallic or stainless steel utensils to prevent fruit darkening. Cool quickly and puree, The addition of lemon juice or ascorbic acid improves most purees, particularly when light-coloured fruits are used.

TO CONTROL DISCOLORATION OR BROWNING

ASCORBIC ACID: Vitamin C, (ascorbic acid) is added to sugar syrups or cold water to preserve fresh color and flavor in fruits. This method adds Vitamin C to the fruit. It’s best to buy the powdered form of Vitamin C from your drugstore. The tablets have a filler added that forms a whitish deposit on the fruit or in the juice.

SYRUP PACK: Add 1/2 teaspoon ascorbic acid to each quart of syrup made by dissolving 2 cups sugar and 3 cups water. Sugar can be dissolved by stirring inlukewarm or hot water or by heating sugar and water until sugar dissolves. The syrup must be thoroughly chilled. The ascorbic acid is added just before the syrup is poured over the fruit. (1 quart syrup will cover about 8 pint cartons; 1/4 ounce ascorbic acid is enough for about 40 pints of fruit.)

DRY SUGAR: Add 1/4 teaspoon ascorbic acid to 6 teaspoons cold water for 3 pints fruit. Stir just to dissolve and mix gently with fruit until well-coated, then add sugar and blend thoroughly.

NO-SUGAR;: See above ‘*With No Sugar.’’

COMMERCIAL PREPARATIONS: Use as manufacturer suggests.

SULPHITE METHOD FOR APPLES

Select early transparents or firm winter apples. Peel and drop slices into a brine of 2 tablespoons salt to 1 gallon water. After you have sliced about 15 apples, place themina FRESHLY-PREPARED SODIUM SULPHITE solution for 5 minutes, This MUST be made in an earthenware, stainless steel, glass or enamel container ONLY.

Use 2 teaspoons SODIUM SULPHITE or sodium bi- sulphite to 1 gallon water. This may be used to treat 4 or 5 lots of apples during ONE work period. The slices float, so that a china or pyrex plate should be used to keep them submerged. Let stand 5 minutes ONLY. Drain. Pack dry in glass plates inrefrigerator 4 to 5 hours, then package and

freeze. NOTE: Measurement MUST be ACCURATE, Timing MUST be

CORRECT, SUGAR SYRUP FOR FRUITS

TO PREPARE SUGAR SYRUP:

Percentage of Syrup Water Sugar 30% 4 cups 2 cups 40% 4 cups 3 cups