| Fruit | Preparation | Type of Pack |
|---|---|---|
| Apples, slices | Select firm, ripe, tart fruit. Wash, core, peel, and slice sirup in 16ths. | Cover with 40% sirup |
|
Or do as indicated above and then blanch slices in steam for 3 minutes. | Pack plain or cover with 40% sirup. | |
| Apples, as sauce | Core, peel, and cut into 8ths. Simmer with water until soft. Put through sieve. | Add sugar to taste. |
| Apricots | Use fully ripe but not soft apricots. Peel, halve, and pit. | Cover with 40 to 50% sirup. |
| Blackberries and dewberries | Choose fully ripened,
uniform berries. Wash and sort | Cover with 40% sirup or add 1/2 c sugar to 1 qt. fruit as dry pack. |
| Blueberries | Use large ripe berries. Wash thoroughly and discard any that are soft. | Pack plain or cover with 30% sirup or dry pack as for blackberries. |
| Cantaloupe | Select firm ripe frut. Remove seeds and rind. Cut into small wedges. |
Cover with 40% sirup. |
| Cherries, sweet | Use firm ripe fruit. Wash, and remove stems. | Cover with 40% sirup. |
| Cherries, sour | Use firm ripe fruit. Wash, and remove stems and pits. | Mix 1 c sugar with 3 c cherries. |
| Cranberries | Choose bright, shiny, firm berries. Wash thoroughly and sort. | Pack plain or cover with 50% sirup. |
| Gooseberries | Select green or ripe berries. Wash, and remove stems. | Cover with 60% sirup. |
| Grapefruit | Use firm, well-shaped fruit which is heavy for its size. Peel, separate sections, and carefully remove the membranes. | Cover white sections with 40% sirup; cover pink with 30% sirup. Juice may be used in making sirup. |
| Grapes, seedless | Discard any soft or bruised fruit. Wash, and remove stems. | Cover with 40% sirup. |
| Grapes,seeded | Sort carefully and discard any soft fruit. Wash, and remove stems. Cut in halves and remove pits. | Cover with 40% sirup. |
| Honeydew melon | Select firm ripe fruit. Remove seeds and rind. Cut into small wedges. | Cover with 40% sirup. |
| Peaches | Use only firm ripe fruit. Peel and slice enough for one carton at a time. Pack and cover with sirup immediately. | Cover with 50 to 60% sirup or dry pack. |
| Pineapple | Use ripe fruit. Slice, pare, remove core, and cut into wedges. | Cover with 30 to 40% sirup or dry pack. |
| Plums, prune | Choose ripe, unbruised
fruit. Wash, halve, and remove pits. | Cover with 30% sirup. |
| Plums, red | Select ripe fruit without any soft spots. Halve, remove pits, and then quarter. | Cover wtih 50% sirup. |
| Raspberries | Choose ripe juicy berries (purple or red raspberries are better than black). Sort and wash. | Pack plain; or (better) mix 1 c sugar with 5 c fruit; or (best) cover with 30 to 40% sirup. |
Strawberries
| Select firm ripe berries.
Wash and hull. | Cover with 40% sirup. |
|
| Prepare in same way as for whole strawberries. Then slice or crush. | Mix 1 c sugar with 5 c sliced or crushed fruit. |
| Watermelon | Choose firm, ripe fruit. Remove seeds and rind. Cut into small wedges. | Cover wtih 30% sirup. |
C = cup.