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maxers are canning ana ireezing garden produce to preserve for the seasons of scarcity.
With the home freezer and locker plant in Sperryville you can bring your garden freshness to your family table all year long. Freezing gives you a bright color, fresh flavor and most of the vitamins values of fresh vegetables and fruit. Frozen foods keep for months5 because organism that cause spoilage are inactive at 0 degrees F. temperature at which frozen foods are stored. Since freezng does not destroy these organism, they become more active as the temprature rises. Therefore frozen foods lose quality and may spoil soon after _they are thawed.
By carefully following modern methods for preparing and packaging you can successfully freeze most fruits and vegetables.
Food that comes out of the locker won’t be any better than the food you put in. Best for freezing are firm, well ripened fruits and vegetables, tender vegetables right from . the orchard and garden.
Wash food thoroughly in clean water and drain. Sort according to size.. Peel, trim and slice. Prepare foods as for cooking or as served at the table.
Some light colored fruits need special treatment to prevent darkening. For example to prevent this is to let fruit stand in citric acid solution . : (1/4 teaspoon citric acid to 1 qt. water) for one or two minutes before packing in syrup or sugar.
For all vegetables except green peppers the dry pack is satisfactory^ —-amHess Trouble.' Green peppers are best packed in weak salt solution (1 teaspoon salt to 1 cup water.)
Scald before packing. Scalding lessons the action of emzynes present. Scalding also brightens the color and softens the vegetables making them easier to pack. Afer scalding chill food quickly and thoroughly by immersng in ice water.
You’ll find cardboard containers and moisture proof bags to go in— side them. These will keep food from drying out; they come in i pint, pint * and quart sizes. All easy to store. Label and date every package ; never keep a package more than 8-12
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