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| Fruits

PACKING FRUITS

NO SUGAR OR SYRUP—Pack fruits such as blueberries, cranberries,
currants, goose berries, rhubarb, and saskatoons without sugar or syrup for
use later in jams, jellies and desserts.

DRY SUGAR PACK—Place fruit and sugar in a bowl and mix gently. Fill
containers.

SYRUP PACK—Use the strength of syrup that best suits the tartness of the
particular fruit according to personal taste. Slice or cut large fruits directly
into containers. Freeze berries whole, if desired. Be sure that syrup covers
fruit and that headspace is left for expansion. (See Headspace, page 21.)
To keep peaches under syrup and to help prevent surface discoloration, place
a crumpled piece of waxed paper on top of fruit.

. Syrups to Use

Type of Syrup Sugar Water Yield
Thin 1 cup 2 cups about 2% cups
Moderately Thin 1 cup 14% cups about 2 cups
Medium 1 cup 1 cup about 114 cups
Heavy 1 cup 34 cup about 114 cups

To make syrup: Add sugar to water, stir to dissolve and chill.

Amount of Syrup to Use
For each 16 fluid ounce container allow 3% to 1 cup of syrup.

ASCORBIC ACID TREATMENT OF PEACHES AND APRICOTS

To prevent discoloration in peaches and apricots (packed in syrup) add
1,000 milligrams of ascorbic acid to each quart (5 cups) of cold syrup. If
ascorbic acid is in tablet form, crush tablets and dissolve in the cold syrup.
With crystalline ascorbic acid, dissolve 4teaspoon powder in each quart of
cold syrup.

To prevent discoloration in apricots (packed in dry sugar), for each pint
container of fruit use 200 milligrams of ascorbic acid tablets, crushed, or %
teaspoon of crystalline ascorbic acid. Dissolve in 1 tablespoon cold water,
add to apricots in a bowl and toss well. Then add the dry sugar and toss
until apricots are well coated.

If using a commercial preparation recommended for preserving the
natural color of fruit, follow the manufacturer’s directions exactly.

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