BULLETIN NO. 230 JUNE Preservation of Foods. by Frozen Storage. BESSIE E. McCLELI..AND EXTENSION NUTRITIONIST

Transcription

1 J',3 Q,7'36 /VI ~~b BULLETIN NO. 230 JUNE Preservation of Foods by Frozen Storage BESSIE E. McCLELI..AND EXTENSION NUTRITIONIST MONTANA STATE COLLEGE AGRICULTURAL EXTENSION SERVICE BOZEMAN. MONTANA ~2.

2 Successful storage factors Containers and wrappers Table of Contents T!=mperatures and length of storage periods 4 Choice of products, ;... 5 Preparing vegetables Preparing fruits and berries...,"... 6 Sirup pacl{ 7 Dry sugar pack ""...~ _... 7 Freezing fruits with less sugar 7 Dry pack 7 Fruit juices and pulps 7 Filling containers with fruits or vegetables,... 8 Preparing meats. 8 Beef, porl{, lamb. :,... 8 'Poultry.. 9 Fish :... 9 Freezing other foods 9 Butter 9 Cheese 10 Eggs 10 Use of Frozen foods 10 Vegetslbles 10 Fruits : ~ 11 Meat 11 Poultry 11 Fish 11 Table I Preparing' vegetables for frozen storage : Table II Preparing fruits and berries for frozen storage : 14 Table III Suggestions tor using less sugar, : 16 a t:i Montana Extension Service in Agriculture and Home Economics, J. C; Taylor, director Montana State College and, United States Department of Agriculture cooperating. Distributed in furtherance of the Acts of Congress, May 8 and June 30, 1914.

3 J:tr th I This bulletin contains a table B1V1Ilg t;he amount of sugar to use in preparing fruit for freezing. The table also includos j.nstructions for SUbstituting some corn syrup for part of the sugar. This summer corn syrup probably will be as scarce as sugar. We have found that strawberries hold up quito well with just the rationod aniount of su;~ar ~lo we are reeommcndinbj; th&t during this emergen.cy peoplo use just the ration.ed a.mount 0:(' sugar for stravjberries for freezing. That amount based on. the fed(;ral recommendation of 1 pound of sugar to 4 quarts of fruit would be: 1 cup of sugar to 8 cups of berries or t cup sugar to 1 pint of berries Raspberries.arc good witj". thi s same amount of sugar and tl-tcy will keep without any sugar at all. Pcaehl;1s should not be frozen with this small amount of sugar. fi1 aj a~ b t a t I I

4 ~~, '. '" ~ '" ~~.. Preservation Of Foods By Frozen Storage BY BESSIE E. McCLELLAND EXTENSION NUTRITIONIST Successful storage of food in freezer lockers depends on cer ~tain.definite factors: 1. Quality and freshness of product. ~ 2. Variety of fruit or vegetable. 3. Method of preparation best suited to the product and the use for which it is intended. 4. Airtight, moisture-vapor proof containers and wrappings. 5. Quick freezing. 6. Storage at even temperature near zero w~th correct humidity. 7. Proper care and use of food after it is removed from locker. Containers And Wrappings Glass jars with wide mouth and!?,ood lids and rubbers are satisfactory for freezer-locker storage. hut sufficient head space 1 must be allowed to prevent breakage. They do not stack well and are less convenient than other containers. :1 j' Tin containers, either friction top, slip-on too or sealed as in ;1 canning are good and may be used repeatedly if they do not rust. Fruits and berries will discolor, and brined vegetables will rust the cans unless fruit lacauer-lined tins are used. Moisture-vapor proof cartons, 'of heavily waxed paperboard or 1...:.. 1 fiber, are available and very practical. Some have straight sides f and tight lids, others have special linings. The usual pasteboard box ~.~.. and ice cream carton are not satisfactory unless they contain a ~ bag of cellopbane or specially treated paper. : Special celloohane gives 'almost :>s good protection as glass or " tin and is ideal for frozen st~rage. Celloph:'llle can be sealed with I.:..,.. a moderately hot ircn (a sizzling hot iron will melt it). Rolls of this. cellophane are m1de in convenient widths, suitable for wrap-, ping meat, poultry. st?lky vegetables such as broccoli or asparagus, -' and corn on the cob. Pliofilm, simuar in appearance to cellophane, f. 1S excellent but has not been available during the war.

5 4 MONTANA EXTENSION SERVICE BULLETIN NO. 230 Special wrappings should always be used for meat. Ordinary waxed paper and regular butcher paper are not satisfactory. Use cellophane or the tough, moisture-vapor proof paper made for this purpose. Wrap carefully, folding in all edges so that no air can reach the meat. Tie with cord or seal with special tape made for. frozen storage. (See picture on cover page.) Figure 1 Left to right-ch:.cken in cclloi;hane, corncrwise wrap; roil of cellophane; roast in locker paper, drug store wrap; steaks in paper, tape-sealed, drug store wrap. Temperatures And Length Of Storage Periods Quick freezing causes less damage to animal and vegetable fiber than slow freezing. Freezing does net sterilize the product, but it slows or temporarily stops the action of organi~ms that cause spoilage. Molds stop growing at temperatures below 15 degrees. but enzymes that ripen meat and cause changes in fruits and vegetables continue to work at temperatures nearer zero. Freezing foods quickly at zero or below and storing them at a temperature of zero seems to give the best results. Where a sub-zero "quickfreezing" compartment is not available, good results can be obtained by holding the temperature in the locker room at 0 degrees F. all of the time. Packages or containers of food should not be stacked together until they are completely frozen. Otherwise,food in the center of the sta~k m:ty freezejoo slowly. The locker temperature should not vary more than 3 or 4

6 PRESERVATION OF FOODS degrees, Variation in temperature causes drying and absorption of odors and flavors. The locker room should be.clean and as free as possible from odors. J:'lever p~t srr:oked meat tn a locker without first wrapping and,qu~ck fteeztng Just as for fresh meat. Do not let tobacco smoke get mto a locke1' 1'oom. The odor of smoke is hard to remove. Length of time products.will keep satisfactorily in the 'locker WIll depend on extent to WhICh the container or wrapper is moisture-vapor proof, on the temperature of the locker room and on the quality and freshness of the food when frozen. ' Fruits will keep in sugar or syrup for a year and vegetables at least four months or longer with the temperature at 10 degrees above zero. Vegetables will keep a year if held at 0 degrees F, A higher temperature permits changes to occur due to enzymes within the vegetable. Beef, lamb, and poultry should keep well at least six months at 10 degrees above zero if properly wrapped. Pork is liable to become rancid if kept over four months at that temperature. All meats will keep much longer at zero. Ternperatures used in this bulletin are all Fahrenheit. Choice Of Products Fruits and vegetables for freezing should be fresh and in prime condition for table use, Overripe or underripe products may be soft or tough or have poor flavor and do not keep as well. Some vegetables and fruits are better adapted for freezing than others, and certain varieties of each seem to give best results. Apples, aoricots, berries, peaches', and prunes have been frozen successfully. Pears and plums are less satisfactory. Beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower. lima beans, mushrooms, parsnips, peas,peppers, rhubarb, snap beans, sweet corn, spinach, Swiss chard and similar greens are satisfactory for freezing. Asparagus is sometimes less successful than other frozen green vegetables. Celery, cucumbers, lettuce, and tomatoes have not been frozen successfully.. Table IV of this bulletin lists varieties best adapted for freez. ing,... To get maximum service from a freezer locker, It should be made a part of a planned food preservati0r: program for the entire year. First the food needs of the family for a year can be estimated, then'the garden planned as to quantity: and variety that will best supply the need. Considerat~on of t~e time ~nd cost ~nd quality of finished product involved m canmng, c~rmg, freezmg, dehydration, or storing in cellars should help determme the method to be used for different products. Some products commonly grown in Montana that change most in canning and are much better

7 6 MONTANA EXTENSION SERVICE BULLETIN NO. 23 J frozen are cauliflower, broccoli, peas, greens of all kinds and strawberries. Most families would have little reason to use expensive locker space for carrots and other root vegetables or bulky products such as cabbage. These can be kept easily by other methods and the space used for meat and poultry. Keep refilling the locker to get the utmost service-poultry at culling time, vegetables, berries, and fruits in season, and meat from time to time as butchered. The meat for summer use can be stored after the year's supply of other products has been used and the locker is becoming empty. Preparing Vegetables Select vegetables in prime condition for table use and get them into storage immediately. A few hours delay in hot weather may render the product unfit for storage. Sort carefully, wash, and prepare as, for cooking. Blanch by heating quickly in boiling water or steam (See Table I), cool quickly, and pack. Freeze promptly. Keep the prepared products cool until they reach the freezer. ' Blanching of vegetables helps retain color, flavor, and firmness. Blanch small quantity at a time so that the water will be boiling hot each time. If blanching in hot water, use a large kettle with plenty of water. Have water boiling rapidly and put in a quart or less of vegetables at a time. The water should return to boiling within about one minute after each addition of vegetables. Quick cooling in cold water is essential after boiling. Slow cooling causes undesirable changes to occur in the finished product. Drain well before packin~. Corn on the cob will have a "cob flavor" unless thoroughly heated. (See Table I). Use stainless steel knives and avoid galvanized and iron utensils since they cause some products to discolor., Vegetables may be packed dry or well drained or they may be packed in cold 2% brine. The method may vary according to the product and the use to be made -of it. Commercially frozen vegetables are packed dry, but many- products can be packed in a cold 2% brine. See Table II for proportions. The brine must be cold when added to vegetables. Dry pack is preferred when the locker temperature is kept near zero. If the temperature of the locker room is 801' 10 degrees above zero, a few packages of green' vegetables that are to be kept longest might well be packed in the brine. It seems to protect color and flavor better than dry pack at the higher temperature over a long period of time. Certain varieties of vegetables seem better suited to freezing than,other varieties. (See Table III.), Preparing Fruits And Berries Select firm, ripe fruit in perfect condition for eating. Sort,

8 PRESERVATION OF FOODS,7 wash, peel and pit or slice if necessa7'y, pack with sirup or dry sugar and freeze quickly. Handle carefully to avoid bruising. Peaches should be peeled by scalding but it is usually not necessary to remove the peel from other fruits. Choose the method of packing according to the kind of fruit and the way it is to be used. Use stainless ste,el knives. Peaches and apricots discolor quickly. They may be sliced directly into the container arid covered immediately with sirup or the slices may'be blanched 3 or 4 minutes in boiling water, steam, or hot sugar sirup, 1 cup sugar to 1 quart water. Sirup Pack-Fruits to be eaten as a sauce retain color, flavor, and texture more like the fresh product when packed in sirup than by other methods. The sugar, may be mixed with hot. or cold water and stirred until it is dissolved. The sirup need not be cooked and it must be cool when added to the fruit. Fifty per cent sirup made with equal parts of sugar and water is of medium swe~tness and suitable far most fruits. Very heavy sirup will not freeze solidly and may ooze out if the container is too full or becomes upset. Dry Sugar Pack-Fruits to be cooked before serving or for use in puddings, ice cream, shortcake, or sauce may be packed with dry sugar instead of sirup. Mix one pound of sugar evenly through three or raul' pounds of fruit; then pack, and freeze., The sugar draws juice from the fruit to form a sirup. Sweet whole cherries may be washed and packed without sugar or sirup but are better if packed in sirup. Cherry stems give an undesirable flavor. For most purposes cherries are better if pitted and packed in sugar or sirup. Freezing Fruits With Less Sugar During The War Emergency -During the war homemakers will have to use less sugar in freezing fruits. White corn sirup or honey may be used in place of part of the sugar as given in Table III. Berries are the fruit most commonly frozen for home use in Montana. If coni sirup is not available, berries will give fairly good results when frozen with as little sugar as the wartime allotment of 1 pound (2 4' cups) sugar to 4 quarts of fruit. This amount of sugar is not enough for peaches and apricots because they discolor too easily. Dry Pack-Most fruits are not satisfactory when frozen with-, o'_~t either sirup or sugar. Rhubarb, cherries and huckle berries for use in pies, marmalade, or other cooked dishes may be packed and frozen plain,' but the results are usually less attractive than by other methods. Fruit Juices and Pulps-Fruits that do not discolor easily may be put through a sieve to remove seeds, hard pieces, and skins. Su~ar may be added to the pulp in the proportion,of 3 or 4 lbs. fruit pulp to 1 lb. sugar and the mixture frozen in small eontainers. Less sugar maybe used during sugar shortage or corn sirup or honey substituted as for dry sugar pack.

9 8 MONTANA EXTENSION SERVICE BULLETIN NO. 230 Fruit juice may be frozen with or without sugar. Bottles.that taper up to a small neck should not be used since they sometlmes break while freezing. Filling Containers With Fl'uits or Vegetables Pack the prepared fruits or vegetables into containers. Shake or tap each carton on the table to settle the pieces and give ~l good close pack. Leave about!/z inch headspace to allow for expa~si~n (more in glass jars). If sirup or brine is to be added, pour It III until the product is just barely covered. Place lid on securely and label with name oj product, kind of pack, date and locker number. If container has a cellophane bag it should be sealed with a hot iron. First press out as much of the air as possible, hold the carton against the edge of a heat proof table top or br~ad board and seal the cellophane with a moderately hot iron. The Iron must not be hot enough to sizzle. A curling iron may also be used to seal the cellophane. Preparing Meats Beef, Pork, Lamb-To be assured of a good quality meat product it is important that only well fleshed animals be slaughtered for processing. Meat from poorly finished animals will deteriorate most rapidly. Pork should be well trimmed before freezing. Beef and lamb should be allowed to ripen from six to ten days at a temperature just above freezing-32 degrees to 36 degrees- before it is frozen. Pork should be chilled quickly and may be aged two or three days, although many operators now believe' it has less tendency to become rancid if frozen as soon as it is thoroughly chilled. All meat should be cut into pieces suitable for cooking and each piece carefully wrapped. Special cellophane or a tough, h~avy paper that will not tear easily and that contains sufficient wax to prevent drying and absorption of odors and flavors must be used. Several such papers are now on the market. Butcher paper is not satisfactory. Each piece of meat should be well wrapped and the edges of the paper folded in such a manner as to make the seal as airtight as possible. (See picture on cover page.) Label each package clearly. The length of time such meat will keep well, will depend upon the condition of the fresh nroduct, thoroughly chilling or aging before freezing, how well it is wrap-. ped, and how near 7ero the locker is kept. Pork is especially liable to become rancid if kept mare than four months, unless the locker temperature is held at zero. Steaks, chops,.or ~ieces of. chicken will be easier to separate and thaw for cookmg If two pieces of wax'paper or locker paper are placed between layers of meat. Ground- meat does hot keep as well as chunk meat and should not be kept in storage as long. Cured meat maybe wrapped and stored,,in freezer lockers to

10 PRESERVATION OF FOODS keep it sweet and free from mold. It should be wrapped and quick frozen just as any other meat. Poultry-Poultry is best if birds are kept from food long enough to empty the crop, then dressed carefully, chilled, wrapped, and frozen. Some operators age the bird 12 to 24 hours at 32 to 36 degrees F., while others freeze as soon as all animal heat i.s gone and the bird is cold. Ice water or cold well water may be used for chilling if no other method is available. Poultry frozen for home use should be drawn when it is dressed. Prompt cooling and freezing are essential as bacterial changes can take place rapidly in the ffi.clist, warm body cavity. Birds are more satisfactory if dry picked or slack scalded. Very hot scalding melts the fat in and just under the skin. This causes the skin to become dry and paper-. like during storage. The fat will become rancid and develop a strong flavor sooner than if it had not been melted. Water for scalding young chickens, fryers, and turkeys should be degrees Fahrenheit, and for hens over two years, degrees. Dip the bird into the water and hold it there one minute. Keep swishin~ it about so water reaches all feathers but do not lift it out of the water until the end of the minute. Poultry frozen whole for roasting may have the giblets wrapped in wax paper and placed inside and the whole bird wrapped in the special meat paper or cellophane and frozen. Young chickens may be cut into suitable pieces for frying, chmed. and wrapped in a single package, or the pieces may be packed into an airtight can, jar, or waxed container and frozen. Some prefer to pack the pieces into a container and cover with. water or a 2 percent brine solution made by adding 1 teaspoon salt to 1 cuo cold water. Chicken may also b~ glazed before packi!.fg. (See directions for glazing fish.) Fish-Fish should be kept cold and should be frozen as soon as possible. If the fish are properly wrapped. sharp frozen, and a low, even temperature maintained in the locker room, there will be no odor. Clean and dress the fish, removing the heads. Wash, and if they are large, cut into suitable pi~ces. They may be wrapped in the special meat paper before freezmg, but are more often glazed and then wrapped. T.obe glazed, the fish are frozen, then each fish is dipped quickly into cold water. The zero temperature of the fish c'~uses a thin coating of ice to form over it immedi~tely that seals and protects it. Wrap and store in the locker.. Freezing Butter, Cheese And l<.:ggs Butter'-':'G~od butter, properly wrapped, will. k.eep several months at zero temperature. It should be made from sweet or freshly soured cream and must be thor.oughly washed. and worked. :

11 10 MONTANA EXTENSION SERVICE BULLETIN NO. 233 to remove all trace of milk. Pasteurization is not absolutely neces "sary but cream that has been pasteurized makes butter that is less likely to become rancid during long storage. To pasteurize cream, heat it to 145 F., stirring often. Hold at this temperature for 30 minutes, then cool quickly to 50 F. Wait at least three hours before churning; Wrap each pound of butter in regular waxed butter paper, then wrap again in the moisture-vapor proof paper used at the locker plants for wrapping meat. Cellophane is excellent for the outer wrapping if available. Date each pound and use the oldest first Ċheese-Cheese can be held at zero temperature up to six months if properly wrapped in moisture-vapor proof paper. Cheese should be frozen in pieces small enough to be used within a few clays after thawing. Half pound pieces freeze well. Eggs-Eggs should not. be frozen in the shell. They may be broken and the yolks and whites stirred together or frozen separately. Egg yolks become tough and rubbery with freezing unless stirred thoroughly. The addition of salt, sugar, corn sirup or honey will help prevent this thickening. Freeze in small containers. Whole eggs-break clean, fresh eggs, measure by the cupful und pour into a bowl. Add 1 tablespoon corn sirup, honey or sugar, or 1 teaspoon of salt to each 2 cups of egg. Mix thoroughly but do not whip in au'. Freeze in a tight container. Egg Yolks~Mix well and add the sugar, sirup, honey, or salt, just as for whole "eggs. Egg Whites-Freeze whites with nothing added and without mixing. Eggs should be frozen in small containers so they can be used promptly after thawing. Thawed whites will keep in good condition in a refrigerator for several days but yolks keep only about 24 hours. 1 tablespoon thawed yolks=l egg yolk 1!/z tablespoon thawed whites=l egg white Use Of Frozen Foods Food taken from the locker should be kept frozen until ready for use. It will spoil quickly after it thaws. Vegetables should not be kept longer than 48 hours, even in a good, cold refrigerator. unless they are kept frozen. Frozen vegetables cook quickly, usually in about half the time required for fresh ones. They may be cooked in a tightly covered Rteamer, waterless cooker or pressure saucepan. If such utensils are not available, drop the frozen vegetable into a hot kettle containing a small amou?t of water, 4 to!iz cups of boiling water being enough for a pmt package of vegetable!';. Cover and heat

12 PRESERVATION OF FOODS 11 quickly. Turn the cake.of frozen material and separate with a fork when partially thawed. Green vegetables will hold their color better if kettle cover is loosened after they start to cook. Vegetables packed in brine may be allowed to thaw in the container, partially drained, and cooked immediately or they may be put directly into the hot kettle and some of.the brine drained off as it melts. Corli on the cob may be partially thawedbefore cooking. This will give the cob a chance to thaw and heat through without overcooking the corn. Fruits frozen in sirup or sugar should be served while still cold, but almost entirely thawed. Peaches and, apricots discolor quickly after they thaw. All fruits should be thawed in the container. Thawed fruit will keep in the refrigerator about as long as very ripe fresh fruit. Dry, frozen fruit for pies, should be poured into the pastry shell while still partially frozen and the necessary flour, sugar, and seasonings added. Meat for roasting may be thawed first or it may be put on to cook while still frozen. Completely thawed meat may be cooked exactly as fresh meat. The heat must be reduced and cooking time extended for meat put on to cook while still partially frozen. Ten to 30 minutes per pound mare than the usual roasting time will be needed depending upon size of roast and how nearly thawed it is. Steaks and chops brown more readily if they are completely thawed. Meat may be thawed slowly in the refrigerator or more rapid Iv at room temperature. Never soak the meat to thaw it. The whole wrapped package may be placed in water to thaw quickly or it may be placed in front of a fan. Meat will require about five hours per pound to thaw in the refrigerator or about two hours per pound at room temperature. Poultry should be thawed and cooked as fresh birds. Broilers, however, may be put on to cook without complete thawing if extra cooking time is allowed. Fish may be completely thawed and cooked as fresh fish or they may be partially thawed and cooked more slowly and for a longer time.

13 Vegetable Table I Preparation of Vegetables For Frozen Storage *Preparation for Freezing I Method of Packing Asparagus Beans (snap) Use only tender tips. Wash. Boil 2 or 3 minutes, coollpack dry or in brine. quickly in cold water, drain. I Wash, cut or break into uniform pieces. String if neces-ipack dry or in brine. sary. Boil 2 to 4 minutes. Cool in cold water, drain. Beans (tender shelled) Wash and shell. Boil lyz to 2 minutes. Cool in cold'pack dry. water, drain. Broccoli Wash. Split large pieces lengthwise. Soak a few min- Pack dry or in brine. utes in weak salt water to remove any bugs. Boil 3 or 4 :ninutes. Cool in cold water, drain. Brussels Sprouts Prepare same as broccoli Pack dry or in brine. Cabbage Wash. Cut in chunks. Boil 2 to 4 minutes, depending on Pack dry or in brine. size of pieces. Cool in cold water, drain. Carrots (young an dwash, scrape, dice or slice % in thick. Boil 2yz to 3 Pack dry or in brine. tender) minutes. Cool in cold water, drain.

14 Cauliflower Wash, cut into pieces about 1 inch thick. Boil 2!;2 to 3Y2 Pack dry or in brine. minutes. Cool in cold water, drain. Corn (on cob) Corn (whole cut) Greens Mushrooms Peas Silk and trim tender even ears. Boil 6 to 9 minutes. Cool Wrap in spe<;ial cellothoroughly in cold water, drain. phane or meat wrap" "t1 Silk and trim. Boil 2 minutes. Cool in cold water. corn from cob and rinse quickly in cold water. Use only tender leaves. Remove stems. Wash. Boil or Pack dry steam 1!;2 to 2 minutes. Cool in cold water, drain. ping paper. Not over 6 ~ or 8 ears in a package. (,fj Cut Pack dry ~ Wash and sort. Cut large ones in pieces. Boil 2 or 3 Pack in brine. minutes. Cool in cold water, drain. Shell and wash. Discard large, hard or starchy peas. Pack dry or in brine. Boil 1 to 1!;2 minutes. Cool in cold water, drain... Peppers (sweet, green, Wash, cut into halves, quarters, or slices. Remove seeds. Pack in brine. and pimento) 130;1 2 minutes. cool in cold water, drain. *For brine pack of vegetables, use 1 teaspoon salt to 1 cup cold water. ~ ~ ~ (5 g rn

15 Table II Preparation of Fruits and Berries for Frozen Storage Sugar sirup need not be cooked and must be cold when poured over the fruit. When sugar is plentiful the following proportions are recommended: Product Preparation for Freezing Method of Packing ~ ~ ~ z ~ FRUITS: Apricots Cherries (sour) Cherries (sweet) Peaches*.sort; wash, halve and pit. (Sca,ld and ~:)[;.ck into containers and cover with cold ~ peel first if desired but not necessary).,sirup made of equal measures of sugar r:j rack either raw or blanched. To blanch, and water.!i 3cald halves 3 minutes in steam, water Jr sirup made with 1 cup sugar to 1 0 quart water. Cool quickly in water or air. Z Wash, stem, pit. Mix 5, 4 or 3 pounds pitted cherries with ~ 1 pound sugar (2% cups) and pack. May ~ be frozen without sugar or sirup. H o.3tein, wash, pit if desired. Pack whole cherries into container and t<j ~over with cold sirup of equal measures tjj mgar and water. Mix pitted cherries, 4? Jr 5 pounds with 1 pound sugar (2% t"i cups). ~ 3cald, peel, slice right into container.. Prunes & Plums :i'[ash, sort, halve and pit. m Caver with cold sirup of equal measures Z mgar and water. Z o Pack and cover with cold sirup of equal l'..:1 'neasures sugar and water or mix fruit. ~ 3 or 4 pounds with 1 pound of sugar be- ~ore packing. H

16 Grapes Rhubarb BERRIES: Huckleberries Raspberries Strawberries (whole) Strawberries (sliced) Other Berries Sort and wash Wash, trim, cut in I-inch pieces Sort, wash, drain Sort, wash if necessary and Handle as little as possible. Sort, wash, drain. Use berries of form size and ripeness. Sort, wash, drain. Cut in halves smaller Sort, wash, drain. Pack and cover with cold sirup, 2 1 /4 to 4 cups sugar to 4 cups water. Pack and cover with cold sirup of equal measures sugar and water. P::tck dry or cover with sirup of equal parts sugar and water. May mix 3 or 4 I'd pounds of berries with 1 pound (2 t ~ cups) sugar and pack without sirup. 00 drain. Pack and cover with cold sirup of equal ~ measures sugar and water or mix 5 or 4... pounds berries with 1 pound (2 t cups) ~ sugar and pack. H uni- Pack and cover with cold sirup of equal.e., ~arts sugar and water. ~ or '/fix well 4 pounds (10 cups) berries 'lith 1 pound (2 t cups) sugar: 5 (5 JOunds berries can be used to 1 pound mgar if preferred. 0?;5 Mix 4 or 5 pounds berries with 1 pound (2% cups) sugar or pack berries and cover with cold sirup of equal measures "ugar ~nd water. *Peaches and apricots must be thoroughly coated with sirup and packed in very tight containers to prevent discoloration. Very ripe fruit may be mashed and mixed with sugar, 3 parts fruit to 1 of sugar. 9

17 Table III War Emergency Suggestions for Using Less Sugar Sirup Pack for Frozen Fruits, Using Sugar and Sugar Substitutes Taken from War Emergency Circular prepared by Experiment Station, Montana State College. Dry Pack For Frozen Fruits, Using Sugar and Sugar Substitutes Proportions for Dry Sugar Pack Amount No.1 No. 2* No. 3.* Fruit of fruit sugar only sugar + corn sirup sugar + honey Strawberries 4 lb. 2% c. sugar Pis c_ sugar 178 c. sugar -sliced or chopped Huckleberries _ (10 c.) 5 lb. (15 c.) 2% c. sugar and lyz c. corn sirup same as. above and % c. honey same as above Cherries......_... 4 lb. 2% c. sugar same as above same as above red sour -pitted Cantaloupe..._....._._.._.. 5 lb. lyz c. sugar no sugar -firm but ripe and 11'3 c. honey -cut in small % c. corn sirup pieces *Place washed fruit in a suitable pan, and sprinkle the sugar over it. Let sugar dissolve on the fruit for 3 or 4 minutes. Then pour corn sirup or honey over the fruit, turn the mixture over several times with a spoon un~ each berry or piece is coated. Pack into containers for freezing.

18 Sirup Pack for Frozen Fruits, Using Sugar and Sugar Substitutes Proportions for Sirup Pack Amount No. I.'*' No. 2.* No. 3.* Fruit of fruit Sugar Only sugar + corn sirup. sugar + honey. Raspberries or ) \ 3% c. sugar lyz c. sugar l!/z c. sugar Sweet cherries, 4 qt. 21M c. corn sirup 1 c. honey. pitted 4 c. water 3yz c. water 4 c. water Peaches, SliCed) r4lf4 c. sugar or 4 qt. i Apricots, halves. 4 c. water *All sirups must be cold when added to fruits. ::lc.li.s.. 2% c. sugar 2% c. sugar 2% c. corn sirup 1 4 c. honey 3 c. water.4 c. water need not be cooked.

19 18 MONTANA EXTENSION SERVICE BULLETIN NO. 230 Table IV Varieties ()f Vegetables and Fruits That Have Been Found Satisfactory For Freezing. The practice of freezing home produced foods is so new in MOlltana that It is impossible to give a complete list of varieties adapted to Montan a C?nd I tions that are also best suited for freezing. This table gives Ii. partial Jist. Asparagus Beans (green pod) Beans (dwarfwax pod) Beans (pole type) Broccoli Brussels Sprouts Cabbage (early) Carrots Cauliflower.New Zealand Spiriach Sweet Corn Peas (wrinkled) Spinach V~getable Varieties Mary Washington Asgrow Stringless Green Pod Giant Stringless Green Pod Mosaic Resistant Stringless Green Re fugee Stringless Green Pod Round Pod Kidney Wax Round Pod Black Wax Kentucky Wonder Oregon Giants Cala,brese (Italian Green Sprouting) Half Dwarf Improved Copenhagen Market Nantes Red Core Chantenay Dry Weather or Danish Giant Early Snowball Gok'en Bantam Golden Cross Bantam Alderman or Telephone Asgrow 40 Improved Gradus Perfection and Profusion are fairly good Peas with green skin and wrinkled seed are best and not all canning types are good King of Denmark Long Standing Bloomsdale Savoy Viking.

20 PRESERVATION OF FOODS 19 Apricots Ch~rries Peaches (sweet) Cherries (sour) Huckleberries Raspberries (black cap) Raspberries (red) Raspberries (purple) Blenheim Moorpack Tilton Bing Lambert Fruit Varieties English Morello Large Montmorency Crawford Elberta J. H. Hale Slappey Wild (for pies) Cumberland Plum Farmer Chief Latham Sodus Strawberries (standard) Dorset Dunlap Premier Strawberries (everbear) Gem Progressive Rockhill Wayzata Other Berries Boysenberry Youngberry

21 20 MONTANA EXTENSION SERVICE BULLETIN NO. 230 Acknowledgment Parts of the information used in the original preparation of this Leaflet and in later revisions were taken from 'the following publications: 1. "storage of Fruits and Vegetables in Community Freezer Locker's", H. H, Diehl, Senior Chemist, Frozen Pack Laboratory, Bureau of Chemistry and Soils, Seattle, Washington, and Miriam Birdseye, Senior Nutritionist, Division of Cooperative Extension Service, United States Department of Agriculture. 2. "The Farm FreeZing Plant and How To Use It", ExtenSiOn Bulletin No. 249, Extension Service, State College of WaShington, Pullmal1, Washington. 3. "Preservation of Fruits and Vegetables By Freezing In The PacifIc Northwest", by H. C. Diehl, Senior Chemist, Frozen Pack Laboratory, Bureau of Chemistry and Soils; Seattle, Washington. 4. "Cold-Storage Lockers for Preserving Farm-Dressed Meat", by K. F. Warner, Extension Meat Specialist, United States Department of Agriculture, "Quality in Frozen Fruits and Vegetables", AgriCUltural Experiment Station, University of Minnesota, "Some Methods of Fruit Preservation in Wartime", Circular 173, Agri cultural Experiment Station, Montana State College, "Home Fruit, Freezing", D. K. Tressler, General Electric Consumers Institute, "Frozen Foods", General Electric" Consumers' Institute, Bridgeport, Connecticut. 9. ''How to Prepare Vegetables and Fruits for Freezing", United States Department of Agriculture leaflet ~WI-100, "\. 10. "Freezing Meat ~nd Poultry Products for Home use," United StateR Department of Agriculture leaflet Awr~75, 1944.