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Recipe Name: About Freezing Fruits And Berries Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fruits Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients: Directions:
From the Joy of Cooking: Choose firm, sound, uniformly sun ripened
fruit. [Pears and bananas do not freeze well]. It is not essential to
use sugar but it is often preferable. To sugar fruit, place it in a
shallow tray. Just before you pack, sift the sugar over it til evenly
coated. Don't let the mixture stand or the sugar will draw the fruits'
juices. When packing, allow some room for expansion on freezing.
Table 1 No sugar is required for these fruits. Apples and plums
should be immersed briefly in a solution of 3 Tbl lemon juice or 1/4
tsp Ascorbic acid to 1 qt water and drained to prevent browning.
Blueberries should be steam blanched 30 sec to a min to keep skins
tender. Apples Blueberries
Cranberries Currants Gooseberries
Loganberries Melons Pineapple Plums Prunes
Rhubarb Raspberries Table II Use 1 LB sugar for the following: 5 lb
apples* 5 lb blackberries 4 lb blueberries* 3
lb sour cherries* 3 lb currants 4 lb dewberries 3 lb gooseberries
3 lb sliced peaches* 3 lb pineapple 3 lb plums*
4 lb rhubarb, diced 4 lb raspberries 4 lb strawberries,
whole or crushed *These fruits require a 1/2 tsp Ascorbic acid
crystals per 5 lb sugar to prevent oxidizing and browning. [Ascorbic
acid is Vitamin C]. About Syrup These sirups may be made in advance
and chilled before combining with the fruit. For light syrup use 1 3/4
c sugar to 1 pint water. You can use up to 1/3 corn syrup for sugar.
Bring to a boil to ensure complete dissolving and then chill. Allow at
least 1/3 c syrup to each 1 1/2 c fruit making sure that it is
covered. Add lemon juice or Ascorbic acid to the syrup for those
fruits that need them as per the table above. Freezing Berries
Fragile berries and cherries should be washed in ice water to firm
them. And any commercial or suspect fruit should be washed to clean
them. Drain well on paper towelling. After culling, hulling and
stemming they are ready for freezing with or without sugar. Blanch
blueberries to soften skins. If whole strawberries are packaged
without sugar, prick them with a fork to release the air. Unsweetened
raspberries may be frozen in a single layer on trays and packaged
after freezing to keep them whole and uncrushed. This way they will
weep less if thawed and used whole as garnishes. Freezing Large Fruits
Sort them carefully, remove pits, cores and stems and pare where
necessary. Treat fruits that tend to discolor, such as apple, peaches
and apricots with the following: lemon juice or Ascorbic acid as above
or use a syrup with added ascorbic acid as above. If these fruits are
packed in combination with citrus fruits this step may be skipped.
Pears do not freeze well. Freezing Purees Some fruits, such as plums,
prunes, avocados, papayas, mangoes, persimmons and melons keep better
as uncooked purees. Bananas should not be frozen. Either freeze
unsweetened or with 1 c sugar per 1 lb fruit. Freezing Juices Apple,
raspberry, plum, cherry and grape juice freeze well as do ciders. For
each gallon add 1/2 tsp Ascorbic acid or 2 tsp lemon juice. Cherries,
plums and grapes have better flavor if cooked first as there is flavor
to extract from the skins. Raspberries are best frozen whole with
sugar and the juice extracted after they are thawed.Fruit fir jelly
may be frozen unsugared and the juice extracted later. Extracted from
The Joy of Cooking Posted to MM-Recipes Digest by "Rfm"
<Robert-Miles@usa.net> on Aug 09, 98


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