(00 CALENDAR FOR FREEZING FOODS. Rhubarb, Asparagus, Gooseawberries, Summer--June, pil, as, and Summer Squash. FailSeptember, October.

Transcription

1 30.7/ Orae OREGON STATE LIERAfiY DOCI:Flitnts Sect *n - 'sow- (00 Preservation o -.0) ) Fr- FRUITS AND VEGETABLES By Lois Sather and E. H. Wiegand Food Technology Department CALENDAR FOR FREEZING FOODS April, May SpringMarch, St r a w berries, Rhubarb, Gooseberries, Asparagus, Peas, Spinach, Greens. July, August Summer--June, Gooseawberries, Cane herries, Figs, Blueberries, A Berries, Beans, pil, as, and Summer Squash. FailSeptember, October Peaches, Cranberries, Grapes, Cantaloupe, Prunes, Beans, Beets, Broccoli, Brussels Cn, Peppers, Squash, and Pumpkin. Sprouts, Carrots, Cauliflower, Winter--November, December Broccoli, Apples, Cranberries, Cauliflower, and Winter vegetables. Extension Bulletin 688 Revised February 957 Federal Cooperative Extension Service Oregon State College Cvallis Cooperative Extension Wk in Agriculture and Dome Economies, F. E. Price, direct. Oregon State College and the United States Department of Agriculture cooperating. Printed and distributed in furtherance of Acts of Congress of May 8 and June 30, 94.

2 NAME AND VARIETIES APPLES Gravensteins and firm winter varieties, white yellow flesh, such as Yellow Newtown, Winesap, Spitzenburg, Jonathan, Lodi. APRICOTS Royal, Blenheim, Tilton, Wenatchee Mopark. Evergreen, Olallie, Marion. BLUEBERRIES AND HUCKLE- BERRIES Native Wild Blue and Red, Concd, Jersey, Dixi, Stanley, Blue Crop, Blueray, Earliblue. BOYSENBERRIES (NECTAR) AND YOUNGBERRIES *CANTALOUPE Any well-flaved variety with thick, firm, well-coled flesh. CHERRIESSOUR Red Lake. FIGS Mission, Kadota, Gillette, Granata, Lattarula, Black Spanish. GOOSEBERRIES GRAPES Thompson Seedless, Wden, Cam bell's Early, Concd. LOGANBERRIES PEACHES Elberta, Halehaven, Veteran, Triogem, J. H. Hale, Redhaven, Dixigem, Fairhaven, Conet. PRUNES Cuthbert, Canby, Washington Newburgh, Willamette, Sumner. *RHUBARB Canada Red, Valentine, McDonald. STRAWBERRIES Marshall, Cvallis, Nthwest, Brightme, Siletz. FRUIT JUICES Grape and berry. Vegetable used as a fruit. FRUITS Freeze and ste at 0 F. lower. See inside pages f general instructions. F sugar and sirup preparation see page 4. BLACKBERRIES Pacific Nthwest Native Wild, Cascade, Pacific, Chelialem, Himalaya, in pie jam. PREPARATION Peel, ce and trim. Slice into light brine ( tablespoon of salt per quart of water). Drain, pack, cover with sirup. Ascbic acid optionalsee page 4. Or simmer 3 minutes in boiling water light sirup, drain, air cool, dry pack. Prepared sauce may also be frozen. St, wash, halve and pit. Dip in boiling water sirup 2 minutes to prevent discolation, air cool immediately, add ascbic acid to sirup (see page 4). Pack, cover with sirup. St carefully, wash, drain, and pack, then cover with sirup. May be packed dry with nothing added f use St carefully, wash well to remove all feign matter. Drain and pack; cover with sirup. May be packed dry with nothing added f use in pie jam. On native wild berries, a minute blanch is desirable to soften skins. Cool quickly, drain, pack as desired. St and wash carefully. Drain and pack; cover with sirup. Cut balls, dice slice from ption of fruit that is firmripe. Pack, covering with light sirup. Wash, st, and pit. Soaking in cold water f 2 hours Montmency, Early Richmond, aids pitting. Mix with sugar; package. English Mello. CHERRIES---SWEET Stem and wash. Pitting not necessary but desirable. Drain, Lambert, Bing, Deacon, Royal Ann, pack, cover with sirup. Ascbic acid optionalsee page 4. Republican, Van Sam. CRANBERRIES St carefully, wash, and drain. Pack and cover with McFarlin, Howes, Stankovich. sirup, pack dry with nothing added. CURRANTS Perfection, Fay's Prolific, Cherry, St carefully, wash and drain. Pack and cover with sirup, mix with sugar and then package. May be packed dry with nothing added. Stem, wash, and st. Peel, halve, slice; leave whole unpeeled. Pack and cover with light sirup. Ascbic acid optionalsee page 4. Stem, wash, st, drain. Pack dry with nothing added. Wash, st carefully, and drain. Pack and cover with light sirup, pack dry with nothing added. (Will be somewhat soft if completely thawed befe using). St, wash well, drain. Pack, cover with sirup. Halve, pit, scald until skin slips, and peel. Either () dip slices into boiling water sirup 2 minutes to prevent discolation, air cool, (2) add ascbic acid to the sirupsee page 4. Pack and cover with sirup. St, wash, halve and pit. Pack and cover with sirup. Italian. Ascbic acid optionalsee page 4..RASPBERRIESBLACK St, wash, and drain well. Pack and cover with sirup. Dundee, Munger, Bristol, Plum May be packed dry with nothing added f use in jam. Farmer, Winfield. RASPBERRIESRED St, wash carefully, and drain. Pack and cover with sirup, mix gently with sugar and then package. Wash, trim, cut into i-inch pieces. Drain, pack and cover with sirup. May be packed dry with nothing added f use in pie preserves. Prepared sauce may also be frozen. St, cap, wash, and drain well. Slicing is recommended. May be packed whole if desired. Pack whole berries and cover with sirup, mix sliced berries with sugar and then package. Use only mature fruit. St and wash. Place in preserving kettle with small amount of water. Simmer 0 minutes. Do not boil. Drain in jelly bag. Add sugarapproximately cup sugar to 3 to 5 cups juice as desired. Pack in liquid tight containers, full.

3 NAME AND VARIETIES ASPARAGUS Mary Washington, Paradise, Califnia 500. BEANSGREEN OR WAX Blue Lake strains, Tendergreen, Refugee, Stringless Green Pod, Wade, Process, Kentucky Wonder, Round Columbia' Pod Kidney Wax, Puregolcl Wax. BEANSLIMA Henderson's Bush, Fdhook 242, Clark's Bush, Early Thogreen. BEETS Detroit Dark Red, Early Model. BROCCOLIGREEN Calabrese, Waltham 29, Italian Green Sprouting. BRUSSELS SPROUTS Long Island Improved, Catskill, Oregon Special. CARROTS Red Ced Chantenay, Nantes. CAULIFLOWER Snowball 6, St. Valentine, Snowball X, Y, E, Super Snowball. CORNCUT ON-THE-COB Carmelcross, Seneca Golden, Tendermost, Prosperity, Golden Cross Bantam. Many other popular varieties freeze with good results. MUSHROOMS Use of wild mushrooms is not safe unless you know positively that they are edible species. PEAS Thomas Laxton, Improved Gradus, Stratagem, Tall Alderman, Wld's Recd, Laxtonian, Laxton's Progress, Perfection. PEPPERSGREEN Any variety with deep green col and thick, tender flesh. When red may be frozen f use as garnish. SPINACH AND OTHER GREENS Improved Thick Leaf, Giant Leaf. VEGETABLES Freeze and ste at 0 F. lower. See inside pages f general instructions and blanching procedure. PREPARATION St, wash carefully, and trim. Cut stalks in -inch pieces, leave whole. BLANCH: 2 to 4 minutes depending on thickness of stalk. Cool quickly, drain, and pack. St, snip, wash carefully, cut as desired. St and wash beans carefully. Pack white and green beans separately. BLANCH: 2 to 3 minutes. Remove tops, then wash beets. Cook until tender. Cool quickly and peel. Slice dice as desired, pack. St carefully. Trim off large leaves and woody stem ends. Split stalks to f-inch thickness, flowerets to -inch thickness. Wash thoughly. St, trim carefully and wash, Use only young tender carrots. Wash and scrape well. Small carrots may be left whole. Slice dice others. BLANCH: 3 to 5 minutes f small, whole carrots; 2 to 3 minutes f diced sliced. St, trim and wash thoughly. Split stalks to i-inch thickness, flowerets to -inch thickness. Use only ears with milky, sweet juice. Husk, silk, and wash. WHOLE-KERNEL CREAM-STYLE BLANCH: 4 to 5 minutes. Cool thoughlyat least to 2 times as long as blanch. Drain, cut off cob, pack and freeze immediately. CORN ON THE COB BLANCH: 8 to 0 minutes. Cool thoughly, drain and package. Wrap each ear separately in locker wrap; tightly pack desired amount together in large freezer bags containers. Use only fresh, young mushrooms free from spots decay. Wash thoughly, trim stem end. Cut into small unifm pieces. Heat in fry pan until brown, at least 3 minutes, until tender. Cool in pan in cold water, then package. Or BLANCH. 3 minutes. Adding lemon juice (3 teaspoons per quart of water) to blanching water prevents darkening. After shelling, st out overlarge, hard, starchy, and split peas. Wash well. BLANCH: l to 2 minutes. Cool immediately, drain and pack. Wash, slice halve, remove seeds. Blanching is optional; it does soften tissue and aids packing. St, trim and wash very thoughly. Cool quickly, drain well and pack. Halve, remove seeds, cut into pieces. Steam over water SQUASH OR PUMPKIN Any firm-fleshed, mature, well- bake until tender. Sieve mash, cool and pack with flaved variety. no addition of liquid salt. SQUASHSUMMER Wash and cut into f-inch thinner slices. Zucchini, Summer Crookneck.

4 Containers f frozen fruits and vegetables A good container f frozen foods should be () moisture-vap proof, (2) strong and durable, (3) sturdy enough to maintain a liquid-tight seal,' (4) easy to handle and fill, (5) easy to seal, (6) easy to label, (7) economical :- of stage space (square containers fit together to save space). Types of containers especially made f frozen foods are plastic boxes, waxed cartons, durable cardboard boxes with inner liners, plastic moisture-vap proof cellophane bags, metal cans, and glass freezer jars. Other types of jars may be used but play not be as resistant to low temperatures and can break during freezing and stage. Befe closing freezer bags, push squeeze out as much air as possible. Containers with snap on lids should be checked after product is frozen to be sure lid has not come loose. Rememberno container will protect your frozen foods properly unless it is tightly sealed to prevent air from entering, moisture from escaping. Sirup pack The sirup may be prepared from either cane beet sugar and water. If desired, up to one-third of the sugar may be replaced by cn sirup honey. What strength sirup to use on any fruit depends on individual preference and the maturity and variety of fruit. Allow approximately cup of sirup f each pint of fruit; l cups of sirup f each quart of fruit. Chill sirup well befe using. Approximate Strength Water Sugar Yield cdvera e Light 4 5 cups 7 pints Medium 4 3 5i, cups 8 pints Heavy 4 4 6i cups 9 pintki. Dry sugar pack The amount of sugar to add is governed by each family's preference A common practice is to use either 4 pounds of fruit to pound of sugar (4 : ) 3 pounds of fruit to pound of sugar (3 : ). Sugar and fruit should be gently but thoughly mixed together until the sugar has dissolved in the juice. Then package, Ascbic acid The darkening of light-coled fruits (apples, apricots, peaches, figs, prunes, and sweet, pitted cherries) is retarded effectively by the addition of ascbic acid (vitamin C). Ascbic acid in tablet, powder, crystal fm may be secured from most drug stes, locker plants, some food stes. Just befe using, dissolve ascbic acid in 2 3 tablespoons of cold water, then mix in cool sirup. Allow teaspoonful of crystal powder to quart of sirup, this being enough sirup f use on 8 pints 4 quarts of prepared fruit (50 mg. per pound pint of fruit). Commercial preparations of ascbic acid f frozen fruits are on the market. When using these, follow the manufacturer's directions and be sure enough sirup is used to cover fruit.

5 . ' PEAS 9 Freeze and ste at 00 F. lower Select suitable variety. See pages 2 and 3. Freeze only fresh products of good quality and proper maturity. Gather products in the cool of the mning; handle quickly; rush to freezer as soon as possible. Keep in cool place,while under preparation. Prepare only small If)ts at one time; preferably 2 to 3 pounds. Wash thoughly.c remove feign materials, decayed, badly bruised, immature over-ripe products. Label cartons with name of product, date, and other infmation you deem useful, befe starting actual preparation of the product. Special pens waxed pencils are available f labeling frozen' food cartons. A crayon may be used. When using locker bags, press air out of unfilled part of bag befe sealing. F Fruits Prepare sirup if it is to be used, and chill th- oughly in the refrigerat. See page 4. Label cartons. Wash and st carefully in cold running water. Prepare as f tablei use. Drain well. Mix thoughly with sugar and then fill containers to /2 inch from top Fill, then cover with sirup allowing space f expansion as instructed on carton, inch from top of quarts. pints /2 inch from top of squat pints. Crumpled locker wrap may be placed under the lid of container to keep fruit submerged in the sirup Fill containers. to /4 inch from top, leave dry with nothing added. Seal containers securely to prevent leakage. Place immediately iri freezer in refrigerat if necessary to hold befe freezing. F Vegetables Label-cartons. Wash and st carefully in cold running water. Prepare as f table use. Blanch f required length of time as given on page 3. Cool immediately in cold running water, in ice water. Drain well. Fill to /2 inch from top of container, except loose products like.peas and beans may be filled full. Seal containers securely to prevent drying out of the products during stage. Blanching - Place immediately in freezer in refrigerat if necessary to hold befe freezing. Do not hold longer than 3 hours befe freezing. during blanching. Cool immediately in cold running water ice water.,vegetables must be cold when packed. to boiling in filled) and immerse in 4 quarts me of rapidly boiling water. Start counting blanching time when water returns to a full boil. The quantity of vegetables should be small enough so water returns minute less. Stir occasionally colander (cloth sack may be used if loosely Blanching is necessary to inactivate the enzymes which would otherwise cause undesirable flav changes. Most deep fat fryers make good blanching utensils. Place approximately quart 2 pounds of the prepared vegetable in wire basket 5. 4C\, ; 7 RED RASPBERRIES 0, 94' pled piece of locker wrap keeps fruit submerged in sirup. `FV To sealpress lid on firmly. A crum- then package..743$. 7-Z*'44r:50 Gent y mix fruit with sugar and to. Cover the fruit with chilled sirup '.\ TR-7M4k Drain well and then fill cartons. See rule 6 f fruits. 7 Wash and st carefully in cold water. Prepare as f table use..0 and date. Label cartons with name of product LI General Rules f Both Fruits and Vegetables 4,' Mt IT :'"U. Label cartons with name of product and date. Wash and st carefully in cold water. Prepare as f table use. Blanch in boiling water f required :ength of time as shown on page 3. - Cool immediately in running water ice water. Drain well, then fill containers as in rule 6 f vegetables. Press air from bags, then heat seal securely twist top of bag tight, over, fold over, secure with rubber band string.