Lift washed fruits out of the water, and drain thoroughly. Once it has been washed, peel, trim, pit, and slice the fruit, and follow the directions for freezing fruit given in Table 3. For any preparation of the fruit it is best to use aluminum, earthenware, enameled ware, glass, nickel, stainless steel, or good-quality tinware equipment. Do not use galvanized ware in direct contact with fruit or fruit juices. The acid in fruit may dissolve zinc from the equipment into the fruit, and this might be unhealthy.
Most fruits have better texture and flavor if packed in sugar or syrup.
Unsweetened pack may yield a lower quality product. However, directions are given for such a pack, whenever it is satisfactory, because the pack is often required for special diets. Some fruits, such as gooseberries, currants, cranberries, and rhubarb, pack well with or without sugar. For some mild-flavored fruits, lighter syrups are desirable to prevent masking of flavor. Heavier syrups may be needed for very sour fruits.