GE FH26C, Use And Care Manual

Freezing 

Preparation for freezing

1. Sort fruits for uniform ripeness,

quality and size.

2. Wash fruits thoroughly in cold water
and drain thoroughly.

3. Work with small quantities and
freeze quickly.

4. Pack in cartons, cutting or slicing
larger fruits. Add sugar or syrup.

5. To avoid discoloration of apples,
apricots, peaches and pears, (1) add
ascorbic acid mixture to syrup (1 tea-
spoon to 1 cup of syrup) following
directions on label, or (2) dip slices of
fruit for 1 minute in solution of 3 table-
spoons lemon juice to 1 gallon water,
rinse in cold water, drain, and pack in
sugar or syrup. Place crumpled piece
of cello or waxed wrap on top of fruit
before closing to keep fruit in syrup.

Packing

Always allow head space. Allow

l/2-inch head space in pint containers

(1 inch for glass), l-inch head space in
quart containers (2 inches for glass).

Sweetening fruits helps retain flavor,
color and texture. The method of
sweetening depends on fruit used. See
guide at right for recommended method.

(a) 

Dry sugar pack. Suitable for fruits

that make their own juice when sugar

is added. Add dry sugar (see guide at
right) and stir gently until most of the

sugar has dissolved in the juice drawn
from the fruit, then pour into containers.

(b) Syrup pack. Suitable for fruits
which have comparatively little juice,
and those which darken readily. Add
syrup to cover fruit. Allow l/2-inch head
space 

 inch for glass containers).

(c) Unsweetened pack. Suitable for
special diets.

Guide for making syrup

Cups of sugar

Percentage to 

 Approximate

of syrup

pint of water

yield in pints

 (light)

g

1

400/o 

(light)*

2

 (heavy)

41/

z

‘Recommended 

 fruits

Method: Dissolve sugar in boiling
waterer mix thoroughly with cold water
until dissolved. Chill before using.

FRUIT

PREPARATION

PACKAGING

APPLES

Wash, peel and slice apples to about

Syrup peck: 

Slice into container, cover

l/2-inch thickness. If apples are to be

with 

 syrup. Add 1 teaspoon ascorbic

packed in 

sugar, 

prevent discoloration by

acid to each cup of syrup.

(1) steaming for 

11/2 

to 2 minutes, or

 in solution of 

 Sprinkle 1/2 cup of sugar

lemon juice to 1 gallon water for 1 minute,

over each quart of apples. Stir to cover all

rinsing in cold water, and draining.

surfaces with sugar. Seal. Adding 1

Solution may be reused.

teaspoon ascorbic acid to sugar is an
extra precaution.

APRICOTS

Select firm, fully ripe fruit of bright,

Syrup pack:  Pack in container; cover with

uniform color. Wash and sort as to size,

 syrup to which ascorbic acid has

Halve and remove pits. Peel and slice, if

been added (1 teaspoon ascorbic acid to

desired, Heat unpeeled fruit in boiling

1 cup syrup).

water 1/2 minute.

 Mix 1 teaspoon crystalline

ascorbic acid with 1/2 cup of sugar and
sprinkle over 1 quart of fruit. Stir.

BERRIES

Proper maturity is important. Immature

(1) May be packed dry, or (2) packed

berries should not be 

 Wash in cold

whole in a 40 to 

 sugar syrup. (3) For

or iced water and drain thoroughly on

crushed or pureed berries, pack 4 parts

absorbent paper towels.

of berries to 1 part of sugar, Stir until
sugar is dissolved. Seal.

CHERRIES

Wash, 

 and stem. Chill in 

Sour

Mix 1 part sugar 

to 4 or 5 parts fruit by

until firm enough to 

 pits,

weight until sugar is dissolved. Pack. Seal.

CHERRIES

Prepare quickly 

in same way as sour

Cover with 

 sugar syrup which

cherries. However, sweet cherries may be

contains 1 teaspoon ascorbic acid

frozen whole, with or without pits.

per cup.

CRANBERRIES

Wash in iced water, stem and eliminate

Cranberries may be packed whole,

poor berries. Drain well.

without sugar, or in a 500A sugar 

MELONS

 firm, well ripened fruit. Cut in half

Cantaloupe

Cover with 

orange juice or 

 sugar

and remove seeds (remove watermelon

syrup. Seal and freeze.

Honeydews

seeds   you cut balls). Scoop 

out 

melon

balls or cut in 3/4-inch cubes, These fruits
may be frozen alone or in combination.

ORANGE and

Select firm fruit, free of soft 

 Peel

Pack sections in layers. Cover grapefruit

GRAPEFRUIT

with sharp knife just below white

with 300A syrup containing   teaspoon

membrane. Remove all membrane. Cut

ascorbic acid per 

 do not

sections from divider-membranes, 

need syrup. Stir in 1/2 

 ascorbic

acid per quart,

PEACHES

Promptness in handling is important,

Pack immediately into cold 400/o syrup

Sort, peel (skins may be loosened by

with 1 teaspoon ascorbic acid per cup in

scalding whole peach 30 seconds in

container; cover with more syrup. Seal.

boiling water) and pit. Peel and slice
1 

 of 

 at a time,

PEARS

Select pears which are fully tree-ripened.

Pack immediately in freezer carton, Add

Wash, peel and core. Cut in halves or

400A syrup to which ascorbic acid has

quarters, Heat in boiling 40°/0 syrup for

been added (1 teaspoon 

 acid to

 to 2 minutes. Cool in 

 then drain,

1 

 syrup). Seal,

PINEAPPLE

Peel, core, slice or cube.

Pack slices with two circles of cellophane
paper between each slice. Pack without

sugar or cover with 

 syrup. Or,

pineapple juice could be used.

PLUMS 

and

 in 

iced water. Halve and pit,

Pack in carton and cover with 

 syrup

PRUNES

or leave whole.

to which 1 

 ascorbic acid has

been added per cup, 

Wash, trim and cut stalks into l-inch

Pack without sugar or cover with 400/o

pieces or in 

 to fit package,

syrup. Allow head space. 

 frozen fruits

Place unopened containers in
refrigerator; Serve while fruit is

still slightly icy.

a