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Fruits are prepared for
freezing in one of three ways; dry packed
with a sugar syrup (or a combination of
sugar syrup and corn syrup). Frozen fruits
as a rule have better texture and flavor if
if packed with sugar and syrup rather than
dry packed. There are a few exceptions;
fruits that freeze satisfactory without
sweetening are often used for pies, jams and
jellies, and for special diets. Among them
are blueberries, cranberries, pineapple,
rhubarb, and blanched apples.
Dry Pack - Rinse, then
drain fruit thoroughly on absorbent paper to
prevent it from freezing in a solid mass.
For quick freezing, spread fruit in a
shallow tray and place in freezer containers
or plastic-type bags. Seal tightly.
Dry Sugar Pack -
For each quart of fruit use 3/4 to 1 cup
granulated sugar. For a sweeter product,
decrease fruit to 3 cups. Sprinkle sugar
over fruit as you put it into the freezer
container. Coat the fruit well. Or, if
desired, mix fruit and sugar lightly in a
bowl before filling containers.
Syrup Pack - This
method of sweetening the fruit is
advantageous in that the syrup completely
covers the fruit. To prepare the syrup,
combine sugar with boiling water, and stir
to dissolve the sugar. Use syrup thoroughly
chilled. Use about 1 cup syrup for 1-pound
package or carton of fruit. |
