Blanching water may be reused until it becomes cloudy. Drain vegetables thoroughly. Suspend thin layer of vegetables in basket or loose cheesecloth bag. Choose firm, mature fruit. Wash, peel if desired, remove any damaged areas, and cut into even-sized pieces or slices.
Some fruits require little or no pretreatment.
However, pretreat apples, apricots, bananas, cherries, peaches, and pears by one of the following methods to reduce vitamin and flavor loss, browning, and deterioration during storage. These pretreatment mixtures are available from some grocery stores, pharmacies, and wine-making shops. Soak fruit pieces for 5 min. and fruit halves for 15 min. Follow manufacturer's instructions when preparing and using the solution. Choose lean cuts of beef or venison.