| |
Apples | Peel, core, trim and slice 1/4" | 4-6 | 24-36
| thick. Drop in salt solution, 3 | |
|level teaspoonfuls to 1 gallon of | |
| water to prevent discoloration. | |
| | |
Apricots |Remove pits, but do not peel. Cut | 4-6 | 24-36
| into halves and dry, "cup" side | |
| up. | |
Berries, All| | |
Kinds | Wash; stem or hull. | 4-5 | 24-36
| | |
Cherries | Remove stems. Pit or not, as | 2-4 | 24-36
| desired. If pitted, save and | |
| utilize juice. | |
| | |
Pears | Peel, core, trim and slice 1/4" | 4-6 | 24-36
| thick. Or peel, cut in halves | |
| lengthwise; remove stems and | |
| calyx. | |
| | |
Peaches |Peel, remove stones; cut in halves| 4-6 | 24-36
| or smaller pieces. If in halves, | |
|lay pit or "cup" side up to retain| |
| juice. | |
| | |
Plums |Do not peel, but remove pits. Cut | 4-6 | 24-36
|in halves and dry, "cup" side up. | |
| | |
Prunes | Wash; do not pit. | 5-7 | 24-36
| | |
Quinces | Peel, core, trim and slice 1/4" | 4-6 | 24-36
| thick. | |
| | |
Rhubarb | Select young stems. Wash and cut | 6-8 | 24-36
| into 1/2" pieces, using very sharp | |
|knife. Do not remove skins, so the| |
| rhubarb will retain pink color. | |
| | |
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