FREEZING 43

TYPES OF PACK FOR FRUITS

Syrup Pack:

Syrup for packing frozen fruit is prepared by mixing
cane or beet sugar with water until the sugar is com-
pletely dissolved. Heating hastens the solution of the
sugar but is not essential. The strength of the syrup
can be varied to taste preference but most fruits are
preferred in 40% syrup. A 40% syrup is prepared by
using a ratio of three cups of water to two cups of
sugar. The fruit should be completely immersed in
the syrup. This may be accomplished by placing a
piece of crumpled waxed paper under the lid of the
carton.

Sugar Pack:

Certain fruits are preferred when packed with sugar
rather than syrup. The sugar and fruit should be thor-
oughly mixed in a bowl before packaging. The ratio of
fruit to sugar varies from 3:1 to 8:1 depending on the
type of fruit(see chart for fruits).

Ascorbic Acid:

Light-coloured fruits such as peaches will brown
when exposed to air or during freezer storage. The
browning can be retarded by dissolving a small
amount of ascorbic acid inthe syrup used to cover
them. One-half level teaspoon of ascorbic acid is
required per quart of syrup and is added to the cold
syrup at the time of packaging. One quart of syrup
is sufficient for 6 to 8 pints of fruit. Ascorbic Acid
may be obtained from the local locker plant operator,
or from a drug or chemical supply store.