xt7bg737262d https://exploreuk.uky.edu/dips/xt7bg737262d/data/mets.xml   Kentucky Agricultural Experiment Station.  journals kaes_circulars_004_626 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 626 text Circular (Kentucky Agricultural Experiment Station) n. 626  2014 true xt7bg737262d section xt7bg737262d *   M. frm:
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About 2/3 quart fresh berries are .i  —·—~ Q;   r_;"'."".;;/’
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4. Sprinkle sugar over the sliced
r . berries-3/4 cup to each quart (1
. -;;v*··._,;   1/3 pounds) of berries. Turn berries
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in cold water. Lift berries gently `\ Q
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      r‘     5 Pack berries in container,
 {2;  ‘   l*_, ` ‘° leaving l/2·inch head space in the
r . .,    ’·  " Q r`- if wide—mouth pint box. Place a small
  ‘ /7* -   V ‘ Q A · i   I piece of crumpled waxed paper on
J. Remove caps; then slice top of berries. Press berries down
berries into a bowl or shallow pan. into juice.
*See page 25 for further instructions 0n dzfferent types Ofpaeks for straw—
berries.
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  V  e     ` ‘   6. Press lid on firmly to seal. Be
~,Q *    xv tr,    sure the seal is watertight. Use low-
· _ ,   P  " temperature tape to assure a tight
\ l A . _      _, seal. Label with name of fruit and
  · ' ‘     date of freezing. Place in quick-
,_ K   freeze section until hard-frozen.
  Q   4  l r   ;~,5°*Y"{.?it¢·.“?  Store at O° F. or below.
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packed. 111 sirup
Peaches packed in either sirup or sugar make an excellent frozen
product. Sliced peaches are shown being packed in sirup. A pint glass freezer
jar is used here, but other sizes and types of containers are also suitable.
Follow these general directions for packing other fruits in sirup. Vary
the sirup as called for in the directions for each fruit.
Make up sirup ahead of time so it will be ready and cold when you _
need it. Peaches are best packed in a 40-percent sirup, using 3 cups of sugar
to 4 cups of water. This amount makes about 5 1/2 cups of sirup. You need
about 2/3 cup of sirup for each pint container of peaches.
For frozen peaches with better color and flavor, add ascorbic acid to
the cold sirup as described on pages 10 and 11. For peaches, use 1/2 tea-
spoon crystalline ascorbic acid to each quart of sirup.
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i.Select mature peaches that 2. Pit peaches, and peel them by
are firm-ripe,with no green color in hand for the best—looking product.
the skins. Allow 1 to 1 1/2 pounds Peaches peel more quickly if they
fresh peaches for each pint to be are dipped first in boiling water,
frozen. Wash carefully and drain. thenin cold water.
14

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J- Pour about 1/2 cup cold sirup 5 Put a small piece of crumpled
into each pint container. Slice waxed paper on top of fruit to keep
peaches directly into container. peaches down in the sirup. Sirup
should always cover fruit to keep
top pieces from changing color and
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4. Add sirup to cover peaches. ¢__j    · 
Leave 1/2-inch head space at top of K  
wide-mouth pint containers such as 6_ Wipe all sealing edges clean
these to allow for expansion of the for a good seal. Screw lid on tight.
fruit during freezing. Label with name of fruit and date.
SIICGG. 8.pp1€S E
Sirup pack is preferred for apples to be used for fruit cocktail or
uncooked dessert. Apples packed in sugar or frozen unsweetened are good
for pie making. For better quality, apple slices should be treated to prevent
darkening.
15

 Select full-flavored apples that are crisp and firm, not mealy in
texture. Wash, peel, and core. Slice medium apples into tvvelfths, large ones
into sixteenths. Pack in one of the following ways:
Sirup pack.—Use 40—percent sirup. For a better-quality frozen product, add
1/2 teaspoon crystalline ascorbic acid to each quart of sirup. Slice apples ,
directly into cold sirup in container, starting with 1/2 cup sirup to a pint
container. Press fruit down in containers and add enough sirup to cover.
Leave head space. Seal and freeze.
Sugar pacl<.—To prevent darkening of apples during preparation, slice them
into a solution of 2 tablespoons salt to a gallon of water. Hold in this
solution no more than 15 to 20 minutes. Drain. Over each quart of apple
slices, sprinkle evenly 1/2 cup sugar and stir. Pack apples into containers and
press fruit down, leaving head space. Seal and freeze.
Unsweetened pack.——Fo||ow directions for sugar pack, omitting sugar.
8..pp1€S8.11CG
Select full-flavored apples. Wash apples, peel if desired, core, and slice. _
To each quart of apple slices add 1/3 cup water; cook until tender. Cool and
strain if necessary. Sweeten to taste with 1/4 to 3/4 cup sugar for each quart
of sauce. Pack into containers, leaving head space. Seal and freeze. .
•::•
•:•:••••
ELACKEERRIES " •Z•.'•’
•• O
_ I I I • • • O
Boysenberries, Dewberries, Loganberries, Youngberries
WHOLE
The sirup pack is preferred for berries to be served uncooked. The
sugar pack or the unsweetened pack is satisfactory for berries to be used for
cooked products such as pie or jam. Select firm, plump, ful|y—ripe berries
with glossy skins. Green berries may cause off—f|avor. Sort and remove any
leaves and stems. Wash and drain. Use one of the three following packs:
Sirup pack.—Pack berries into containers and cover with cold 40— or
50—percent sirup, depending on the sweetness of the fruit. Leave head space.
Seal and freeze.
Sugar pacl<.—-To 1 quart berries, add 3/4 cup sugar. Turn berries over and
over until most of the sugar is dissolved. Fill containers, leaving head space.
Seal and freeze.
16

 Unsweetened pack.—Pack berries into containers, leaving head space. Seal
and freeze.
CRUSHED or PUREE
Prepare for packing in the same way as for whole berries. Then crush.
For puree, press through a sieve. Add 1 cup sugar to each quart of crushed
berries or puree. Stir until sugar is dissolved. Pack into containers, leaving
head space. Seal and freeze.
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ELTJEEERRIES a a 0
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Huckleberries, Elderberrres
WHOLE
The sirup pack is preferred for berries to be served uncooked. Berries
frozen unsweetened are satisfactory for cooking.
Select full-flavored, ripe berries all about the same size, preferably
with tender skins. Sort, wash, and drain. lf desired, steam for 1 minute and
_ cool immediately. Preheating in steam tenderizes skin and makes a better
flavored product. Use one of the following packs:
. Sirup pack.—Pack berries into containers and cover with cold 40-percent
sirup. Leave head space. Seal and freeze.
Unsweetened pack.—Pack berries into containers, leaving head space. Seal
and freeze.
CRUSH ED or PUREE
Select fully-ripened berries. Sort, wash, and drain. Crush, or press
berries through a fine sieve for puree. To 1 quart crushed berries or puree,
add 1 to 1 1/8 cups sugar, depending on tartness of fruit. Stir until sugar is
dissolved. Pack into containers, leaving head space. Seal and freeze.
SO'L1I`
WHOLE
Sirup pack is best for cherries to be served uncooked. Sugar pack is
preferable for those to be used for pies or other cooked products. Select
bright·red, tree-ripened, red-tart cherries. Stem, sort, and wash thoroughly.
17

 Drain and pit. Use one of the following packs:
Sirup pack.—Pack cherries into containers and cover with cold 60- or 65-
percent sirup, depending on tartness of the cherries. Leave head space. Seal
and freeze.
Sugar pack.—To 1 quart cherries add 3/4 cup sugar. Mix until sugar is
dissolved. Pack into containers, leaving head space. Seal and freeze. V
CRUSH ED
Prepare for packing as for whole cherries. Crush coarsely. To 1 quart
crushed fruit add 1 to 1 1/2 cups sugar, depending on sweetness desired.
Mix thoroughly until sugar is dissolved. Pack into containers, leaving head
space. Seal and freeze.
PUREE
Select and prepare for packing same as for whole cherries. Then crush
cherries, heat to boiling point, cool, and press through a sieve. Add 3/4 cup
sugar to 1 quart puree. Pack puree into containers, leaving head space. Seal
and freeze.
JUICE ‘
Select and prepare as for whole sour cherries. Then crush cherries,
heat slightly to start flow of juice, and strain juice through a jelly bag. Cool,
let stand overnight, and pour off clear juice for freezing. (Or juice may be
packed as soon as it cools, then strained when it is thawed for serving.)
Sweeten each quart of juice with 1 1/2 to 2 cups sugar, or pack without
added sugar. Pour into containers, leaving head space. Seal and freeze.
S VV GST ®
wHoLe @(9
Sweet cherries should be prepared quickly to avoid color and flavor
changes. Dark varieties are best for freezing. Select we|l—colored, tree-
ripened fruit with a sweet flavor. Sort, stem, wash, and drain. (Remove pits,
if desired—they tend to give an almond·like flavor to the fruit.) Pack
cherries into containers. Cover with cold 4(lpercent sirup to which has been
added 1/2 teaspoon crystalline ascorbic acid to the quart. Leave head space.
Seal and freeze.
18

 COMBINED WITH SOUR CHERRIES
Use half sweet cherries, half sour. Pack as above, using 50—percent
sirup. Ascorbic acid may be added, but is not essential as it is for sweet
cherries alone.
CRUSH ED
‘ Prepare cherries as for freezing whole. Remove pits and crush cherries
coarsely. To each quart of crushed fruit add 1 1/2 cups sugar and 1/4
teaspoon crystalline ascorbic acid. Mix well. Pack into containers, leaving
head space. Seal and freeze.
JUICE
Frozen sweet-cherry juice may lack flavor and tartness. For a tastier
product, add some sour-cherry juice—either before freezing or after thawing.
Select well-colored, tree-ripened fruit. Sort, stem, wash, and drain. Remove
pits and crush.
For red cherries, heat slightly (to 165° E) to start flow of juice. Do
not boil. Extract juice in a jelly bag. For white cherries, extract juice with-
out heating. Then warm juice (to 165° E) in a double boiler or over low
_ heat.
Cool the juice, let stand overnight, and pour off clear juice for freez—
ing. Or pack the juice as soon as it cools; then strain after thawing for
serving. Sweeten with 1 cup sugar to each quart of juice, or pack without
adding sugar. Pour into container, leaving head space. Seal and freeze.
4.5 2* a
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•0
CRANEERRIES °° Q':”»
s 4*
WHOLE ii':
Choose firm, deep-red berries with glossy skins. Stem and sort. Wash
and drain.
Unsweetened pack.—Pack into containers without sugar. Leave head space.
Seal and freeze.
Sirup pack.—Pack into containers. Cover with cold 5(}percent sirup. Leave
head space. Seal and freeze.
1 9

 PUREE
Prepare cranberries as for freezing whole. Add 2 cups water to each
quart of berries. Cook until skins have popped. Press through a sieve. Add
sugar to taste—about 2 cups for each quart of puree. Pack into containers,
leaving head space. Seal and freeze.
•.• • .
. — O! Q_ •
 
GOOSEEERRIES .2r;·?·
Whole gooseberries may be frozen with sirup or without sweetening.
For use in pie or preserves, the unsweetened pack is better. Choose fully-
ripe berries if freezing for pie. Choose berries a little under-ripe for jelly
making. Sort, remove stems and blossom ends, and wash.
Unsweetened pack.-Pack into containers without sugar. Leave head space.
Seal and freeze.
Sirup pack.-Pack into containers. Cover with 50-percent sirup. Leave head
space. Seal and freeze.
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•,‘%_§2;e,•
GRAPES •‘¤P—••’··'
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WHOLE or HALVES •,:»:%i)•;»;$.
Grapes are best frozen with sirup, but grapes to be used for juice or
jelly can be frozen without sweetening. Select firm-ripe grapes with tender
skins, full color and flavor. Wash and stem. Leave seedless grapes whole. Cut ‘
table grapes with seeds in half, and remove seeds.
Unsweetened pack.-Pack into containers without sweetening. Leave head
space. Seal and freeze.
Sirup pack.-Pack into containers and cover with cold 40-percent sirup.
Leave head space. Seal and freeze.
PUREE
Grapes may be frozen as puree with sugar added. The puree may
develop a gritty texture because of tartrate crystals, but these crystals dis-
appear when puree is heated.
Wash, stem, and crush the grapes. Heat to boiling. Drain off free juice
and freeze or can it separately. Cool the crushed grapes, and press them
through a sieve. To 1 quart puree add 1/2 cup sugar. Pack into containers,
leaving head space. Seal and freeze,
20

 JUICE
For beverages, select as for whole grapes. For jelly making, select as
recommended in specific jelly recipe.
Wash, stem, and crush grapes. Strain them through a jelly bag. Let
juice stand overnight in refrigerator or other cool place while sediment sinks
to bottom. Pour off clear juice for freezing. Pour juice into containers,
leaving head space. Seal and freeze. lf tartrate crystals form in frozen juice,
they may be removed by straining the juice after it thavvs.
Cantaloupe, Honeydew, Watermelon  
SLICES, CUBES, or BALLS ‘ ·
Select firm-fleshed, well-colored, ripe melons. Cut in half, remove
seeds, and peel. Cut melons into slices, cubes, or balls. Pack into containers
and cover with cold 30-percent sirup. Leave head space. Seal and freeze.
HALVES and SLICES  
Peaches in halves and slices have better quality when packed in sirup
or with sugar, but a water pack will serve if sweetening is not desired. Select
firm, ripe peaches with no green color in the skins. Sort, wash, pit, and peel.
Slice if desired.
Sirup pack.-See picture-directions on page 14.
Sugar pack.-To each quart of prepared fruit add 2/3 c