Do not confuse this with the ascorbic acid specified in the directions for individual fruits found in this book. Neither, however, is as effective as ascorbic acid. When used in large quantities, they often mask natural fruit flavors. Steam the fruit just until hot according to the directions for each fruit. A larger proportion of corn syrup may be used if a very bland, light colored type is selected.
T o make the syrup, dissolve sugar in lukewarm water, mixing until solution is clear.
Chill syrup before using. To keep the fruit under the syrup, place a smal piece of crumpled parchment paper or other water-resistant wrapping material on top and press fruit down into the syrup before sealing the container. Packaging, Labeling and Storing M ost foods require head space between the packed food and closure. This allows for expansion of the food as it freezes. Before closing freezer containers, make sure sealing edges are free of moisture and food particles.