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On Freezing Foods

Freezing Procedure-Freeze fresh, ripe fruit.  Prepare fruits for syrup 
or sugar pack as desired.

Moisture proof containers are essential.  Rigid containers are glass,
aluminum, plastic, or heavily waxed cardboard.  Bags and sheets made of
moistureproof materials such as heavy foil, cellophane, plastic
or laminated plastic are suitable.  Pack fruit tightly into containers
to eliminate air.

Sealing-Leave headspace for food to expand during freezing.  

Freeze at 0 degrees or below in small batches.  Fruits may be stored 8-12
months.  Do not refreeze.

To pack in syrup-Add 4 3/4 cups sugar to 4 cups water.  This will yield
6 1/2 cups of syrup.

Vegetables-Select fresh, tender vegetables.  Lettuce and other salad
greens, green onions, cucumbers, celery, tomatoes and radishes should
NOT be frozen.  

Blanch vegetables.  Freeze as fruits (above).



