Show ELENS ELEN is OME INTS by helen bergstrom home demonstration agent sweetening FRUIT FOR FREEZING when to use sugar and when to use dry sugar in freezing fruits is a question in the minds of many homemakers now that the food preservation season is at hand sugar is used to pack whole halved or sliced fruits choice fruits intended for salads cocktails desserts etc the dry sugar pack may be used with sliced or crushed fruit or berries which later will be used for pie shortcake puddings and sundaes sundnes sun daes the dry sugar does not penetrate the fruit as well as a the following portions are suggested by the home agent light 1 cup sugar to 3 cups water makes 34 cups medium 1 cup sugar to 2 cups water makes 2 cups heavy 1 cup sugar to 1 cup water makes VAs 11 4 cups for dry sugar pack I 1 cup sugar to 4 to 6 cups fruit may be used depending on natural sweetness of fruit and on personal taste to prevent darkening of fruit for freezing try using lemon juice fresh frozen or canned or ascorbic acid lemon juice is sprinkled over cutup cut up fruit before dry sugar is added or it is stirred into the sugar use 2 teaspoons lemon juice to 4 cups prepared fruit or 1 tablespoon lemon juice to 3 cups sugar ascorbic acid is di dissolved solved in cold water about 14 1 4 teaspoon ascorbic acid in 14 1 4 cup cold water and poured over fruit before dry sugar is added or before it is stirred into the sugar in the latter case 12 to 34 teaspoon ascorbic acid is used with 4 cups sugar another tip in preventing fruit discoloration is to keep truit under with a crumpled strip of waxed paper or |