Michigan
State University Extension
Preserving
Food Safely - 01600732
10/13/97
FREEZING
QUINCE
Quince freezes well enough to permit its use in
jellies,
jams and sauces. To prepare, peel, quarter and
core
the fruit, removing the hard pieces around the core.
Cut
into chunks. Steam blanch the quince for four
minutes
or water blanch for two minutes. Drain and
immediately
plunge the chunks into ice water to stop the
cooking
process. Drain very thoroughly, tray-freeze, then
transfer
to freezer bags. Seal, label and freeze.
This
information is for educational purposes only. References to commercial products
or trade names does not imply endorsement by MSU Extension or bias against
those not mentioned. This information becomes public property upon publication
and may be printed verbatim with credit to MSU Extension. Reprinting cannot
be used to endorse or advertise a commercial product or company. This file
was generated from data base 01 on 03/09/98. Data base 01 was last revised
on 10/13/97. For more information about this data base or its contents please
contact
wrublec@msue.msu.edu
.
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