pe ees

Fruits |

Fruit Preparation Method of Packing

Apricots Choose firm, ripe apricots. Wash | (See Ascorbic Acid Treatment,
but do not blanch. page 6)

(1) For use in puddings cut into | (1) Pack in cold, thin syrup to
halves and pit. cover,
(2) For use in pies cut into | (2) Pack in dry sugar, using 4
quarters and pit. pounds prepared fruit (about
10 cups) to 1 pound sugar (2
cups).

Blueberries Choose well-ripened berries and } Pack without sugar or syrup. OR
wash. Pack in dry sugar, using 5 pounds

prepared fruit (about 13 cups) to 1
pound sugar (2 cups).

Cantaloupe Choose firm, mature cantaloupe. | Pack in dry sugar, using 8 pounds
Cut in half, remove seeds and soft | prepared fruit (about 18 cups) to 1
fibers. Cut into 4” or 84’ cubes or | pound sugar (2 cups).
balls.

Cherries Choose firm, ripe cherries. Wash, | Pack in dry sugar, using 3 pounds

(sour) stem and pit. prepared fruit (about 8 cups) to
one pound sugar (2 cups). OR
Pack in cold, heavy syrup to cover.

Currants, Stem and wash. Pack without sugar or syrup.

Cranberries, |

Saskatoons.

Fruit Juices

Choose firm, mature fruit. Ex-
tract juice as for jelly-making.

Pack without sugar or sweeten to
taste.

Fruit Salad or
Fruit Cocktail
1 part each of
red grapes, green
grapes and ap-
ples; 2 parts
cantaloupe; 8
parts peaches.

Choose firm, fully ripe fruits.
Prepare as for fruit salad or fruit
cocktail.

Pack in cold, thin syrup to cover.

Gooseberries Stem and wash. Pack without sugar or syrup. OR
Pack in dry sugar, using 3 pounds
prepared fruit (about 9 cups) to
1 pound sugar (2 cups).

Peaches Choose firm, ripe peaches. Dip | Pack in cold, moderately thin syrup

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in boiling water 4to 1 minute
then in cold water. Remove
skins and pits. Slice fruit direct-
ly into syrup in containers.

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to cover. (See page 6 “Ascorbic
Acid Treatment of Peaches and
Apricots’’).