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FOOD FREEZING No. 11
By Roy E. Motor, Jr., Fruit and Voyotable Procoating
Specialiat at VPI
If you have ever tasted the mouth-watering goodness of frozen peaches, you know they taste almost like a ripe peach just off the tree. And we can have the frozen ones all year.
Peaches are easy to freeze into a good product if you choose good fruit and follow directions carefully.
Tree-ripened fruit is desirable, and should be at the stage where it is best for eating out of hand. If not fully ripe, the frozen peach will be hard and bitter. Peel the peaches by placing in boiling water and slipping the skins off.
Pit and slice into a cold syrup made by dissolving five cups of' sugar in each quart of water. Bring the syrup to a boil, simmer for two or three minutes and chill until cold. Add two 2-grain tablets of ascorbic acid for each quart of cold syrup. Dissolve the tablet in a little water and add' to the syrup. These tablets will prevent browning of the peaches, and will increase vitamin C content. Your druggist sells them. Figure about 1 quart of syrup for each 8 to 10 one-pound packages.
Pack the slices into containers to within one-half inch of the top, cover with the syrup and seal. Freeze at 0° F. or below and store in your locker at 0° F. until used.Remember,
freeze good fruit if you want a good frozen food, and freeze as soon after harvesting as possible.
Wednesday, the fourth day of the week, derived its name from Woden, or Odin, the Norse god of war.
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