Show Ruth Homemaking Suggestions I This week week continuing the subject sub of canning and freezing freezing if if your family enjoys frozen f fruits ts you may want to do some of tho the freezing yourself l Here are some suggestions per I taming to freezing fruit ruit Flavor I Is well retained in most fruits by I freezing Texture is changed somewhat somewhat some some- what and may be softer sotter than that of fresh fruit Some fruits require special treat I ment when frozen to retain the I I pleasing natural color texture or flavor navor after thawing This treatment treat treat- treatment ment Is the addition of an bic acid mixture Follow manufacturers manufacturer's I directions for the particular 1 I lar ascorbic acid product you purchase j 1 Either a dry or liquid pack may I be used on fruits If It you use a I liquid pack make make the syrup for forI I this his purpose by boiling sugar with I water until the sugar dissolves I I A medium syrup l 40 per Der cent n sugar is preferred for most fruits A heavier syrup may be desired de n sired for very sour fruits It takes S too two thirds cup of syrup for I each pint container of fruit After the syrup is made refrigerate refrigerate refrigerate re re- it long enough to have havea have havea a cold syrup to work with You may just dissolve sugar suga to m cold coldwater coldwater 1 water but the syrup Is clearer if it ft lis is cooked until the sugar dissolves I Remember to select good ity fruits as th the original quality Is Js not improved ved upon during the tre freezing process Avoid Using over mature fruits and handle quickly to retain full food value value Sincere Iy ly Ruth L. L I |