Putting Food By - Janet Greene [103]
Wet pack, syrup. Pack in container, cover with 40 percent Syrup to which has been added ¾ teaspoon ascorbic acid to each 1 quart of syrup. Leave appropriate headroom. Seal; freeze.
Wet pack, sugar. Sprinkle ¼ teaspoon ascorbic acid dissolved in ¼ cup water over each 1 quart of apricots. Mix ½ cup of sugar with each 1 quart of fruit, stir until sugar dissolves. Pack in containers with appropriate headroom. Seal; freeze.
CRUSHED OR PURÉED
Wash and treat skins as for whole fruit. Crush or put through a food mill.
Wet pack, sugar. Mix 1 cup sugar with each 1 quart of crushed or sieved fruit. Add anti-darkening agent. Pack, leaving ½ inch of headroom. Seal; freeze.
Avocados
Most versatile if frozen unflavored but with some anti-discoloration protection. Sweetening for milk shakes or ice cream, etc., may be added when you make them up. For Guacamole, the further seasonings—minced onion, tomatoes, peppers, etc.—are also better added shortly before serving this delicious dip/spread.
Peel and mash. If intended for future sweet dishes, add ⅛ teaspoon crystalline ascorbic acid to each 1 quart of purée to prevent darkening. If for Guacamole, add 1 tablespoon lemon juice (anti-darkening plus flavoring) and a dash of salt for each 2 avocados as you mash them.
Wet pack, puréed. Leave ½ inch of headroom. Seal; freeze.
Most Soft Berries
WHOLE
If you picked the berries yourself, from unsprayed bushes, you may wish to freeze without washing, especially if Dry packing, as washing damages the texture of these berries. Otherwise, sort, wash gently, and drain: blackberries, boysenberries, dewberries, loganberries, youngberries. If Dry packing, scatter washed berries in a single layer on cloth or paper towels and allow to air dry.
Dry pack, no sugar. Pack in containers, leaving ½ inch of headroom. Seal; freeze.
Wet pack, syrup. (For berries to be served uncooked.) Pack and cover with 40 to 50 percent Syrup. Leave ½ inch of headroom. Seal; freeze.
Wet pack, sugar. (For berries to be used in cooked dishes.) In a bowl mix ¾ cup sugar with each 1 quart of berries. Mix until sugar dissolves. Pack; leave ½ inch of headroom. Seal; freeze.
CRUSHED OR PURÉED
Wet pack, puréed. Add 1 cup sugar to each 1 quart crushed or puréed berries. Mix well. Pack; leave ½ inch of headroom. Seal; freeze.
Most Firm Berries
Sort and wash blueberries, elderberries, huckleberries. If Dry packing, scatter washed berries in a single layer on cloth or paper towels and allow to air dry.
WHOLE
Dry pack, no sugar. (For berries to be used in cooked dishes.) Pack; leave ½ inch of headroom. Seal; freeze.
Wet pack, syrup. (For berries to be served uncooked.) Pack; cover with 40 percent Syrup, leaving ½ inch of headroom. Seal; freeze.
CRUSHED OR PURÉED
Wet pack, puréed. Add 1 to 1½ cups sugar to each 1 quart of crushed or puréed berries; stir to dissolve. Leave appropriate headroom. Seal; freeze.
Cranberries
WHOLE
Wash and drain. If Dry packing, gently roll berries on cloth or paper towels until dry.
Dry pack, no sugar. Fill containers with clean berries. Leave ½ inch of headroom. Seal; freeze.
Wet pack, syrup. Cover with 50 percent Syrup. Leave appropriate headroom. Seal; freeze.
PURÉED
Wash and drain berries. Add 2 cups water to each 1 quart (1 pound) berries and boil until skins burst. Press through a sieve and add 2 cups sugar to each 1 quart purée. Mix.
Wet pack, puréed. Pack; leave appropriate headroom. Seal; freeze.
Currants
Wash; remove stems. If Dry packing, scatter washed berries in a single layer on cloth or paper towels and allow to air dry.
WHOLE
Dry pack, no sugar. Treat like Cranberries. Seal; freeze.
Wet pack, sugar. Add ¾ cup sugar to each 1 quart of fruit; stir gently to dissolve. Pack; leave appropriate headroom. Seal; freeze.
Wet pack, syrup. Treat like Cranberries. Seal; freeze.
CRUSHED
Wet pack, crushed. Add 1 ⅛ cups sugar to each 1 quart crushed currants; stir to dissolve sugar. Pack; leave appropriate headroom.