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EUGENE, OREGON, THURSDAY, JULY 21, 1955
Here Are Bask Ruieg .
CseJ n Freezing Fruits
Freezing Basics
When to JUse Sugar Syrup-When
to Use Sugar
Sugar syrup is used to pack
whole, halved or sliced fruits
choice fruits intended for salads,
cocktails, desserts, etc.
LIGHT SYRUP 1 cup beet or
cane suger to 3 cups water makes
' 3V4 cups syrup.
MEDIUM SYRUP-1 cup beet
or cane sugar to 2 cups water
makes 24 cups syrup.
HEAVY SYRUP-1 cup beet or
cane sugar to 1 cup water makes
IVi cups syrup.
Prepared, measured fruit is
placed in containers; syrup
poured over fruit.
Sugar, either beet or cane, is
used with sliced or crushed fruit,
or berries which later will be used
for pie, shortcake, puddings and
sundaes. Measure 1 cup beet
or cane sugar to each 4 to 6 cups
berries, depending upon sweet
ness and personal taste.
How to Prevent Darkening of
Fruit:
We have found lemon Juice
(fresh, frozen or canned) to be
as effective as ascorbic acid in
helping prevent discoloration in
light-colored fruit such as Royal
Anne cherries, . apricots and
y peaches.
Lemon Juice is sprinkled over
cut-up fruit before beet or cane
sugar is added or it is stirred
into the sugar syrup. Use 2 tea
spoons lemon juice to 4 cups pre
pared fruit and beet or cane
sugar. Use 1 tablespoon lemon
juice to 3 cups sugar syrup.
Ascorbic Acid is dissolved in
cold water before adding beet
or cane sugar to cut-up fruit or
it is stirred into the sugar syrup
before pouring over prepared
fruit. Usa Vt teaspoon ascorbic
acid and 14 cup cold water to 4
cups prepared fruit and beet or
cane sugar. Use Vi to Vt tea
spoon ascorbic acid to 4 cups
sugar syrup. (V4 teaspoon ascor
bic acid for peaches and apples
m teaspoon for apricots.)
Another Fruit Discoloration
Prevention:
Keep fruit under syrup with a
crumpled strip of waxed paper
jjr pliofilm.
luei Freezer Work for You, Says Expert
By KAY LtJNDEEN
Reslster-Guard Vt omen's Editor
If you haft; a home freezer.
flake it work for you or you'll j
wigd up wjkm,o for it. That s
Ihc.aivice of encifetic MrsJohn
D. McBurney, wlh as a hJIne-
mrer and mother is putting into
practice the skills sm developed
as aprofessionaf dietician.
"The secrc gf surss with a
freezer is to kep it working,"
Jib says. "If youdon't have a
continual turnover of a variety
'of foods, you might just as well
fct the grocer store them for you
and ajl'oid .paying for mere stor
age on them." .
There's no 40-hour "week for
Mrs. MVBurney's wn freezer. If
Freezer Containers
Air rigid type of contiAners are
atfactory. Regular or special
-aiiuiiiK jaia ui glasses luav ui. , . . .
.rf h .n. nK hJAi "works day and night a1W over
f- ,,.,..;.. time on Sundays and holidays.
Allow Vi .inch for pints; .1 inch Peking int. it i; a little like
there's an unexpected variety of
for. quarts,
Reusable Containers for Freezer
Foods:
VSrious commercial 'types of
packages can be used successful
ly if thoroughly washed and dried.
These include:
Mayonnaise or salad dressing
jars that have airtight, screw
top lids. (Satisfactory ior crushed
fruits, purees, or fruits which can
be completely thawed out before-
removing from containers.)
Tub-type cardboard cartons
with pressed-in lid and cylindrical
cartons with twist-on lid. (Satis
factory for vegetables or syrup-
packed fruits.)
Cardboard milk cartons. (Satis
factory for purees which are
completely thawed before using
and therefore can be poured.)
Cover with special surface covers
or aluminum foil.
Labeling:
Should include: Name of prod
uct, amount of product (number
of halves, slices, cups cut-up),
type pack (sugar or syrup), date
packed. Wax marking pencil is
easy to use. Red easiest to see;
comes off plastic, aluminum,
metal covers easily with steel
wool pads.
Freezer Memos
Make sugar syrup in advance
and store in covered container
in refrigerator.
Freeze pie fillings In storing
fresh fruit pies in freezer, freeze
prepared filling in container
takes less space than completed
pie. Pre-heat filling and use
lattice top to decrease baking
time.
Freeze cobbler fillings in
inch-square pan; then remove
from pan and wrap for freezing.
Easy to store in freezer. Original
pan used during defrosting and
for baking.
Freeze fruits at height of sea
son; later make into jam
tempting fare apple pies', black
berry pies, ' brownies, gumdrop
cookies, chocolate chip cookies,
jumbo raisin cookies, sponge
cake, angel food cake, homemade
chop suey, spaghetti with meat,
chopped parsley (ready for gar
nishes), strawberry jam, straw
berries all this, and the better
part of a half beef, tool
FREEZES PIES
"One secret is not to get too
much of any one thing at t
time," Mrs. McBurney explained
as we explored the contents of
her freezer, an upright style with
four separate compartments that
make possible a quick inventory,
"Take raspberries, for instance,
We like them but not well enough
for me to freeze a whole flat of
them."
Apple pies are a different story,
She baked and froze 28 last year
and plans to make 35 to 50 for
the freezer this year. She'll bake
them all within a couple of days,
because she prefers to use yel
low transparent apples and their
season is short.
For pies, she uses 9" aluminum
foil pie tins and prefers to bake
the pies before freezing. Then
thawed and warmed in a 300-
degrce oven for about 25 minutes,
they are ready to serve. Or they
can be partially thawed before
going into the oven.
"Everyone seems to like apple
pie and besides it's my husband's
favorite so I find I can use all
I freeze," Mrs. McBurney con
tinued. "But I'll also freeze some
berry and some cherry pies this
year."
DOUBLES RECIPES
Learning to use a freezer to
advantage, rather than regarding
it as a mere place for storage,
is largely a matter of habit, she
said. For instance, when she
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FOODS AND FANCIES
Waltz Through 1 Jam Session
With Easy-to-Follow Steps
By EDIE EULANE
Of the Regltter-Guaxd
(Hcgister-Uuard photo, Wiltshire eng.)
READY FOR THE FREEZER Mrs. John D. McBurney of 2255 Charnelton St. packs
spaghetti with meat into a carton preparatory to freezing it, while Mike, 11, and
Nancy, 5, look on. A freshly .baked angel food cake is also ready for the freezer.
7
needed. Beats the heat makes bakes, she tries never to make a
it possible to combine a variety single batch of anything. It's al
of fruits and berries not in season ways "one for the family, the
at the same time. other for the freezer."
"It doesn't take much more
time to double or triple a recipe,"
she pointed out. "In addition, I
have a freezer day once a week
usually on Saturdays when I bake
bread, cookies and cakes.
"It's so simple to keep an as
sortment in the freezer, yet such
a boon in entertaining, whether
it's for guests, unexpected or ex
pected, parties or church suppers.
Or, if it's a dull day and the
dinner menu seems uninspiring,
I can bring out a pic or cake or
even cookies to serve with fruit,
and it gives a lift to the meal."
Mrs. McBurney says she al
ways keeps food on hand for an
entire meal, except for the salad
"the one thing that can t be
frozen. She aiso makes up
batches of sandwiches (using two
cans of tuna or leftover meat,
etc.) that will be ready for lunch
es or picnics. (The sandwiches
go into individual waxed sand
wich bags, then are packed sev
eral at a time Into larger plastic
freezer bags.
One of the secrets is to label
everything I use a freezer pen
cil for that," she warned. "You
think you'll remember, but you
won't and the packages look dif
ferent after they've been in the
freezer for awhile.
Since our freezer is in such
constant use, I prefer the 'look
and see' method to keeping a
real inventory. I use my own
system in arranging the foods in
the freezer so that I know just
which type of food is in each
section."
BAKE COOKIES FIRST .
Among the foods Mrs. Mc
Burney tries to keep always on
hand in her freezer are an emerg
ency supply of bread and rolls,
coffee cake ("so convenient to
warm up, if friends drop in
for coffee"), hamburger patties
(packed, ready to cook, with a
sheet of aluminum foil between
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each one), ice cream (she finds
it improves and mellows with
standing in the freezer), an angel
food cake and a sponge cake (she
buys a dozen eggs and makes one
of each), cinnamon rolls, banana
bread, orange bread, plus brow
nies and four or five different
kinds of cookies.
The cookies are a little bet
ter, if you freeze the dough,
then bake them fresh," she said,
But it s so much more conveni
ent to bake them first and they're
still delicious, so that's what I
usually do. Or, for guests, I
sometimes take them out of the
freezer and put them in a 300
degree oven to freshen them.
Leon my and convenience
should go hand in hand in mak
ing your freezer work for you
Mrs. McBurney continued, If
used properly, she said, the
freezer should be the greatest
MRS. McBURNEY
(Continued on Page 3-C)
If you know your preserving
"P's and Q's", you won't get in
a jam this ear come canning
time.
Flan a smooth put-up job on
your jams and
jellies by o r-
ganizmg vour
work. Check
supplies and the
condition of
glasses and
lids. Read the
recipe through
and assemble
everything before you begin, .
Be exact in your measurements.
Forget that "by guess and by
gosh" method yotl use for spagetti
and goulash. Turn out a product
you can be proud of and do it
with a song n a smile.
There are several very good
methods for making preserves:
If you want to keep cool now
when temperatures rise, try the
new freezing method with
cooking required, or the "freeze
now and cook later" way (recipes
listed below).
USE LARGE KETTLE
Cooked jams and jellies are
simple to make too with the
liquid or powdered fruit pectins
now on the market. Shorter boil
ing timo is required and while
more sugar is used, the quantity
of jelly is proportionately greater.
If you're cooking the jams ar
jellies, it saves time and tempers,
we'vd found, to use a large pre
serving kettle, shallow and wide
bottomed. This way contents can
reach a full, rolling boil fast. . . .
but not cook over. Rapid cooking
helps preserve flavor and color.
You don't have to be in hot
water about preserving, but the
jars you use certainly do. Steril
izing is a must. Wash jars and
glasses with soap and water, rinse
in hot water.
Then put them in a large con
tainer (it need not be deep, if
jars are placed on sides). Cover
with fresh water; boil 10 to 15
minutes. Add lids. Leave over
low heat until needed; drain.
Fill jars and gdasscs while hot.
A long-handled wooden spoon
for stirring, and metal tongs for
lifting out hot, sterilized jars are
a big help too.
LABEL PRESERVES
Use a tin can for melting paraf
fin over hot water. Pour onto a
metal spoon placed close to sur
face of jelly, letting It overflow
onto surface of the jelly into a
thin layer, about Mi-inch thick.
When set, prick any bubbles and
pour a second layer same depth.
Slightly tip an4 twirl glass to
seal edges. .
Label preserves at once, with
name of produc, and date. Spare
your tongue-v-run gummed labels
over ife cube or wet cloth.
For gifts, use cheese glasses or
pretty re-u$ables, such as sher
bet glasses. Add a monqgram in
nail polish.
Listed bolgw are several re
cipes using different metnoas.
The Cherry Jelly recipe is from
Mrs. Bon Holt of $797 Thurston
Rd,, who says, her husband and
two children list it as one of their
favorites.
And when she serves it with
her special rolls (made from a
recipe given to her byher Danish
grandmother), they say: "Mom s
the best cook in the house."
We've included the roll recipe,
loo as a special bonus.
. Frozen Fresh Berry Jam ;
No Cooking Needed
4 cups crushed berries
3'i ounce package powdered
citrus pectin
1 cup light corn syrup
5Vi cups sugar
Vi cup lemon juice, (withi
strawberries only)
Sprinkle pectin over berries.
Stir vigorously. Let stand 20
minutes. Add corn syrup and
sugar and stir until sugar is
completely dissolved. If using
strawberries blend in the lemon
juice throughly. Omit lemon juice
if using raspberries, loganberries,
blackberries, or youngberries. If
jam seems a little thin, let it
stand ,a short time and it will
thicken.
Put in jars or containers and
freeze for at least 24 hours. Keeps
indefinitely in your freezer or
for about 30 days In refrigerator.
When you take it from freezer,
it is ready to use. Nl thawing is
necessary because high sugar
content prevents freezing.
This recipe may be doubled
and then yields 8 full pints.
'Cot and Loganberry am
5 cups coarse ground apricots
2 cups loganberries
8 cups white sugar
i teaspoon ascorbic acid
powder
Combine all ingredients In a
large flat pan; stir together with
rubber spatula until sugar dis
solves. Seal in containers, label,
freeze. Makes' about 9 to 10 cups.
Make up jam later as needed by
following method:
Partially thaw. Combine with 1
tablespoon lemon juice In a ket-
JAMS AND JELLIES
(Continued on page SC)
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