Melon Refrigerator: Wash, slice and refrigerate.

Freezer:
Preparation – Select firm-fleshed, well-colored,
ripe melons. Cut in half, remove seeds and rind.
Cut melons into slices, cubes or balls.
 Syrup Pack – Pack into containers and cover
with cold 30 percent syrup.
Leave headspace. Seal and freeze.
 Unsweetened Pack – Pack into containers,
leaving headspace. Seal and freeze.

Grapes Refrigerator: Wash and refrigerate.

Freezer:
Preparation – Choose fully ripe, firm, sweet
grapes. Sort, stem and wash. Leave seedless
grapes whole; cut table grapes with seeds in
half and remove seeds.
 Syrup Pack – Pack into containers and cover
with cold 40 percent syrup.
Leave headspace. Seal and freeze.
 Purée – Wash, stem and crush the grapes.
Heat to boiling. Drain off free juice and
freeze it separately. Remove seeds and hulls
with a colander. To 1 quart (2 pounds) purée
add 1/2 cup sugar. Pack into containers,
leaving headspace. Seal and freeze.
 Juice – For beverages, select as for whole
grapes. For jelly making, select as
recommended in specific jelly recipe. Crush
grapes. Add 1 cup water per gallon crushed
grapes. Simmer for 10 minutes. Strain juice
through a jelly bag. To remove tartrate
crystals, let stand overnight in refrigerator
or other cool place. Pour off clear juice for
freezing. Discard sediment. Pour juice into
containers, leaving headspace. Seal and
freeze. If tartrate crystals form in frozen
juice, they may be removed by straining the
juice after it thaws.
Kiat kiat Refrigerator:
 Wash and refrigerate.
 You may peel it.
Tomatoes Refrigerator: Wash, slice and refrigerate.
Freezer:
Preparation – Select firm, ripe tomatoes with
deep red color.
 Raw – Wash and dip in boiling water for 30
seconds to loosen skins. Core and peel.
Freeze whole or in pieces. Pack into
containers, leaving l-inch headspace. Seal
and freeze. Use only for cooking or
seasoning as tomatoes will not be solid
when thawed.
 Juice – Wash, sort and trim firm, vine-
ripened tomatoes. Cut in quarters or eighths.
Simmer 5 to 10 minutes. Press through a
sieve. If desired, season with 1 teaspoon
salt to each quart of juice. Pour into
containers, leaving headspace. Seal and
freeze.
 Stewed – Remove stem ends, peel and
quarter ripe tomatoes. Cover and cook until
tender (10 to 20 minutes). Place pan
containing tomatoes in cold water to cool.
Pack into containers, leaving headspace.
Seal and freeze.

Lettuce Refrigerator: Wash, dry (using a sald spinner or

maganda kung mayroon pat dry) and refrigerate. Store it with a paper
kang Salad Spinner towel on the bottom and seal it with a cover.

Mangoes Refrigerator: Wash, slice, and refrigerate.

Freezer:
Preparation – Select firm, ripe mangos that
yield to gentle pressure. Wash, peel and slice.
 Syrup Pack – Pack slices in containers.
Cover with a 30 percent syrup.
Leave headspace. Seal and freeze.
 Unsweetened Tray Pack – Arrange slices on
a flat pan and freeze. When frozen remove
and store in sealed containers.
 Purée – Press mango slices through a sieve,
blender chop or chop in a food processor.
Pack into containers with or without sugar.
Leave headspace. Seal and freeze.