GE CA10 Use And Care Manual page 8
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Also See for CA10:
- Use and care manual (16 pages) ,
- Use and care manual (16 pages) ,
- Use and care manual (16 pages)
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Fruits
Preparation for freezing
1. Sort fruits for uniform ripeness,
quality and size.
Washfruits thoroughlyincoldwater
and drain thoroughly.
3. Workwith small quantitiesand
freezequickly,
4. Packin cartons,cutting or slicing
larger fruits. Add sugaror syrup,
5. Toavoid discolorationof apples,
apricots,peachesand pears,(1)add
ascorbicacid mixture to syrup(1tea-
spoonto 1 cup of syrup) following
directions on label, or (2) dip slices of
fruit for 1 minute in solution of 3 table-
spoonslemonjuice to 1 gallon water,
rinse
c
w
d
a
p
in
sugaror syrup. Placecrumpled piece
of cello or waxedwrap on top of fruit
before closing to keep fruit in syrup.
P
a
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a
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s
Allow %-inch
headspace in pint containers (1 inch
for glass),l-inch head spacein quart
containers (2 inches for glass).
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The method of
sweetening depends on fruit used.
See chart at right for recommended
method.
(a) Dry sugar
p
Suitable for fruits
that make their own juice when sugar
is added,Add dry sugar (seechart at
right) and stir gently until most of the
sugar hasdissolved in the juice drawn
fromthe 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 M-inchhead
space(lfi inch
f
g
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o
(
U
n
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S
for
special diets.
Guide
km making
syrup
Cups o fsugar
Pwcentago toRIatkkd
p
A
s
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W
O
30% (light)*
Iyf
40% (light)*
Ii
Ifi
50% (medium)
25
~~
60% (medium)
3fi
2
65%(heavv)
4K
21A
*
R
f m
f
I
Dissolve sugar in boiling
wateror mix thoroughlywith cold water
until dissolved. Chill before using.
Placeunopened containers in refriger-
ator.Serve whik?fruit is stil1SI i ghtly icy.
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