ive-e:silhe Freezing PreservatiON kif951 Fruits and Vegetables by Lois Sather and E. H..Wiegand (Food Technology Department) CALENDAR
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1 O. 7/ COv3e./ n o ivee:silhe Freezing PreservatiON kif951 c. S DOCUMENT COLLECTION OREGON COLLECTION Fruits and Vegetables by Lois Sather and E. H..Wiegand (Food Technology Department) CALENDAR f Freezing Foods SPRINGMarch, April, May. FruitsCurrants, Gooseberries, Rhubarb, Strawberries. VegetablesAsparagus, Peas, Spinach and other greens. SUMMERJune, July, August. FruitsApricots, Blackberries, Blueberries, Boysenberries, Cherries, Figs, Loganberries, Rasp FAIfl berries, Strawberries, Youngberries. VegetablesBeans, Peas, Cn. ech Mb F WI. ra. De:,, rapes, Peaches, Prunes. VegetablesBeans, Beets, Broccoli, Brussels Sprouts, Carrots, Cauliflower, Cn, Peas, Peppers, Squash, Pumpkin, Zucchini. WINTERNovember, December. FruitsApples, Cranberries. VegetablesCauliflower and winter vegetables. OREGON STATE LIBRARY Oregon State System of Higher Education Federal Cooperative Extension Service Oregon State College Cvallis Extension Bulletin 688 May 1948 Revised March 1951
2 NAME AND VARIETIES APPLES Firm winter varieties, white yellow flesh, such as Yellow Newtown, Winesap, Spitzenburg, Jonathan. APRICOTS Royal, Blenheim, Tilton, Wenatchee, Mopark. *BLACKBERRIES Pacific Nthwest Native Wild, Cascade, Pacific, Chehalem, Himalaya, Evergreen, Olallie. BLUEBERRIES AND HUCKLE BERRIES Native Wild Blue and Red, Rancocas, June, Concd, Jersey, Rubel, Dixi, Pemberton. BOYSENBERRIES (NECTAR) AND YOUNGBERRIES f CANTALOUPE Any good flaved variety with thick, firm, well coled flesh. *CHERRIESSOUR Montmency, Early Richmond, Late Duke, English Mello CHERRIESSWEET Lambert, Bing, Deacon, Royal Ann, Republican. CRANBERRIES McFarlin, Howes, Stankovich. CURRANTS Perfection, Fay's Prolific, Cherry, Red Lake. FIGS Mission, Kadota, Gillette, Granata, Lattarula, Black Spanish. GOOSEBERRIES GRAPES Thompson Seedless, Wden, Campbell's Early, Concd LOGANBERRIES PEACHES Elberta, Hale Haven, Rio Oso Gem, Veteran, Triogem, Slappy, J. H. Hale, Late Crawfd. PRUNES Italian *RASPBERRIESBLACK Dundee, Munger, Bristol, Plum Farmer, Winfield. *RASPBERRIESRED Cuthbert, Washington, Tayl, Newburgh, Willamette, Lloyd Gege. f RHUBARB Canada Red, Valentine, McDonald. *STRAWBERRIES Cvallis, Marshall, Brightme, Nthwestern, British Sovereign, Dsett, Fairfax. FRUIT JUICES Grape and berry. *Given in der of preference. t Vegetable used as a fruit. FRUITS Freeze and ste at 0 F. lower F sugar and sirup preparation see page 4. PREPARATION Peel, ce and trim slice into light brine (1 tablespoon of salt per quart of water). Drain, pack, and cover with sirup. Ascbic acid optional see page 4. St, wash, halve and pit. (1) Dip into boiling water minute to prevent discolation, cool immediately, (2) 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 f use in pie jam. St carefully, and wash well to remove all feign matter. Drain and pack, then cover with sirup. May be packed dry f use in pie jam. St and wash carefully. Drain and pack, then cover with sirup. Cut balls, dice slice from ption of fruit that is firmripe. Pack and cover with light sirup. Wash, st and pit. Soaking in cold water f 2 hours aids pitting. Mix with sugar and fill containers pack, then cover with sirup. Stem and wash. Pitting not necessary but desirable. Drain, pack, and cover with sirup. St carefully, wash, and drain. Pack and cover with sirup. pack dry with nothing added. St carefully, wash and drain. Pack and cover with sirup, mix with sugar and then package. 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 without sugar, sirup. 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, and drain. Pack and cover with sirup. Halve, pit, scald until skin slips, and peel. Slice into light brine (1 tablespoon of salt per quart of water). Either (1) dip slices into boiling water 1 minute to prevent discolation, cool immediately, (2) add ascbic acid to the sirupsee page 4. Drain, pack and cover with sirup. St, wash, halve and pit. Pack and cover with sirup. Ascbic acid optionalsee page 4. St, wash, and drain well. Pack and cover with sirup. May be packed dry f use in jam. St, wash carefully, and drain. Pack and cover with sirup mix gently with sugar and then package. Wash, trim, cut into inch pieces. Drain, pack, and cover with sirup. May be packed dry f pie preserves. St, cap, wash, and drain well. Slicing is recommended. May be packed whole if desired. Pack and cover with sirup mix with sugar and then package. Use only mature fruit. St and wash. Place in preserving kettle with small amount of water. Simmer 10 minutes. Do not boil. Drain in jelly bag. Add sugar (approximately 1 cup sugar to 3 to.5 cups juice as desired). Pack in liquid tight containers, I full. 2
3 NAME AND VARIETIES ASPARAGUS Martha Washington, Mary Washington, Paradise. BEANSGREEN OR WAX Kentucky Wonder, Tendergreen, Full Measure, Stringless Green Pod, Top Crop, Blue Lake, Round Pod Kidney Wax. CORNCUT By season: Carmelcross Tendermost, Golden Cross Bantam, loans (late), Many other popular varieties freeze with good results. CORN ON COB By season: Carmelcross Tendermost, Golden Cross Bantam, Ioana (late), Many other popular varieties freeze with good results. PEAS d. PEPPERSSWEET Any variety with deep green col and thick, tender flesh. May be frozen while red and still tender f use as garnish. SPINACH AND OTHER GREENS Improved Thick Leaf, Giant Leaf. VEGETABLES Freeze and ste at 0 F. lower F blanching procedure see page 5. PREPARATION St, wash carefully, and trim. Cut stalks in 1 inch pieces leave whole. BLANCH: 2 to 3 minutes. St, snip, wash carefully, and cut as desired. BLANCH: 3 to 4 minutes. BEANSLIMA St and wash beans carefully. Henderson's Bush, Pack white and green beans separately. Fdhook 242. BLANCH: 2 to 3 minutes.. BEETS Cut off tops and wash beets. Detroit Dark Red, Scald I minute, cool immediately, and peel. Early Model. Dice slice into inch cubes. BLANCH: 2 3 minutes. BROCCOLIGREEN St carefully. Trim off Calabrese. large leaves and woody stem' ends. Wash thoughly. BLANCH: 3 to 4 minutes. BRUSSELS SPROUTS Long Island Improved, St, trim carefully, and wash. BLANCH: 3 to 4 minutes. Oregon Special. CARROTS Use only young tender carrots. Chantenay, Nantes. Wash and scrape well. Very small tender carrots may be left whole. Dice slice others. BLANCH: 3 to 5 minutes f small whole 2 to 3 minutes f diced sliced. CAULIFLOWER St, trim, split stalks to Snowball 16, St. Valentine (spring). inch thickness, flowerets to 1 inch thick. BLANCH: 3 to 4 minutes. Use only ears with rich, milky, sweet juice. Husk, silk, and wash. Cool as long as blanched, drain, and cut off cob. and freeze immediately. Pack. BLANCH: 4 to 5 minutes. Use only ears with rich, milky, sweet juice. Husk, silk, and wash. ` BLANCH: 8 to 10 minutes. Cool as long as blanched, drain, and package. Wrap each ear separately in moisturevap proof locker paper, pack desired amount together in large container (plain enameled cans). After shelling, st out overlarge, hard, starchy and split Thomas Laxton, Improved Gradus, peas. Wash well. Stratagem, Alderman, Wld's Rec BLANCH: 1 to 11 minutes. Cool immediately, drain, and pack. Wash, slice halve, remove seeds. Blanching is optional, but does soften tissue and aids in packing. BLANCH: 2 minutes. St, trim, and wash very thoughly. BLANCH: 2 minutes. Cool quickly, drain well, and pack. SQUASH OR PUMPKIN Halve, remove seeds, cut into squares. Any firmfleshed, well flaved va Steam over small riety. amount of water bake until tender. Sieve mash, cool and pack with no addition of liquid salt. ZUCCHINI Wash and cut to inch thinner slices. Me succulent variety of summer BLANCH: 2 minutes. squash. 3
4 Containers f frozen fruits and vegetables A good container f frozen foods should be (1) moisturevap proof, (2) strong and durable, (3) sturdy enough to maintain a liquidtight 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). r Light Medium Heavy Light Medium Heavy Lacquered tin cans with tight fitting lids. Glass jars. Locker cartons, waxed with vapproof liners. Sirup preparation The sirup may be prepared from cane beet sugar and water sugar combined with water and cn sirup. The strength of sirup to use on any fruit depends on individual preference. Water 3 cups Allow approximately cup of sirup f each pint of fruit 1 cups of sirup f each quart of fruit. Chill the sirup well befe using. Sugar pack The amount of sugar to add is governed by each family's preference. The common practice is to use either 4 pounds of fruit to 1 pound of sugar (4 1) : : 3 pounds of fruit to 1 pound of sugar (3 : 1). The sugar and fruit should be thoughly mixed together befe packaging. Ascbic acid The darkening of lightcoled fruits (apples, apricots, and peaches, also figs and prunes) is retarded effectively by the addition of ascbic acid. Ascbic acid (Vitamin C) is dissolved in the cool sirup just befe pouring over prepared fruit. Ascbic acid in powder crystal fm may be secured from most drug stes, locker plants, and some food stes. The powder crystalline ascbic acid is mixed into the cool sirup, using onehalf teaspoonful to one quart of sirup, enough sirup to be used on eight pints four quarts of prepared fruit. Cooperative Extension Wk in Agriculture and Home Economics, F. E. Price, Direct. Oregon State College and the United States Department of Agriculture cooperating. Printed and distributed in furtherance of the Acts of Congress of May 8 and June 30, Sugar 2 cups 3 cups Cn sirup Water Sugar 1 cup li cups 2 cups 1 cup li cup Yield of sirup 5 cups 5i cups 61 cups Yield of sirup 5i cups 6i cups 7i cups Approximate coverage 7 pints 8 pints 9 pints Approximate coverage 8 pints 10 pints 12 pints
5 _ Freeze and ste. at 0 F. lower proper maturity. Select suitable variety. See pages 2 and 3, Freeze only fresh products of good quality and 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 lots at one time preferably 2 to 3 pounds. Wash thoughly and remove feign materials, decayed, badly bruised, immature overripe products. Label cartons with name of product, date, your name, and any other infmation you deem necessary, befe starting actual.preparation of the product. F Fruits Prepare sirup if it is to be used, and chill thoughly in the refrigerat. See page 4. Label cartons. Prepare as f table use. 3. Wash and st carefully in cold running water. 4. Drain well. Mix thoughly with sugar and then fill containers to 1 inch from top Fill, allowing space f expansion to instruction mark on carton, 1 inch from top of quarts pints inch from top of squat pints. Fill flat cartons nearly level with fruit. A wad of waxed paper may be placed under the discoling. lid of container to keep fruit from floating Seal the containers securely to prevent leakage. F Vegetables Place immediately in freezer in refrigerat if necessary to hold befe freezing. Label cartons. Wash and st carefully in _cold running water. Prepare as f table use. page 3. Blanch f required length of time as given on Cool immediately in cold running water, in ice water. 4 inch from top of container except loose Drain well. Fill to products like peas and beans side opening cartons may be filled ful:. Seal the containers securely to prevent drying out.of the product during stage. Place immediately in freezer in refrigerat if necessary to hold befe freezing. Do not hold longer than 3 hours befe freezing. Blanching Place approximately one quart two pounds of the prepared vegetable in wire basket colander (cloth sack may be used if loosely filled) and immerse in three quarts me of rapidly boiling water. Start counting blanching time when water returns to a full boil. The quantity of vegetable should be small enough so that the water returns to boiling in one minute less. Stir during blanch. PEAS Seal the cartons securely with electric sealer, curling iron, flat iron as shown. 1 Drain well and then fill containers to inch from the top. ter ice water. Cool immediately in running wa quired length of time as shown on Page 3. Blanch in boiling water f re, water. Prepare as f table use. Wash and st carefully in cold Label cartons with name of product, date, and your name. General Rules f Both Fruits and Vegetables STRAWBERRIES ^ Label cartons with name of product, date, and your name. Cr.F.7770r.2A twitw a Wash and st carefully in cold water. Prepare as f table use. Drain well and then fill sideopen ing cartons as rule 6 f fruits. Cover the fruit with chilled sirup jf, t,. titr "fe Mix the fruit well with sugar and then package. Seal the cartons securely with flat iron, curling iron electric sealer as shown. I
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