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By Elizabeth Fuss
With peaches, lima beans, corn and other fruits and vegetables plentiful in home gardens, the following suggestions are offered: Pointers to keep the freshness in foods you freese:
1. Heat all vegetables carefully before you package. Blanch a pound, no more, in about 4 quarts of boiling water. Keep heat high.
Cover and start timing.
When time is up, plunge into icy water. Too much heat destroys vitamins and makes vegetables mushy. Drain, then package and freeze.
2. Fruits such as peaches and apples turn dark in the air. To keep their color bright potjr Vzcup syrup to which citric or ascorbic acid has been added into container. ,
Peel one peach at a time and slice right into syrup. Press down fruit, cover with more syrup. Leave %inch head space in pints and 1 inch in quarts.
3. To keep top fruit bright, crumple a piece of freezer paper and lay on top of sliced peaches, cover container, and paper will push floaters down under syrup.
4. Stir ascorbic or citric acid into cold sugar syrup just before you use it. Mix gently to prevent air bubbles.
5. To get a head start, make syrup the day before you package fruit. Chill in refrigerator. Most fruits taste better with a 40% syrup: 3 cups sugar dissolved in 4 cups water. Hints on Freezing Poaches
A request has been made that some hints on freezing peaches be given.
See H-D NEWS, Page 8
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