Difference between revisions of "Translations:AY Honors/Food - Freezing/Answer Key/43/en"
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<!-- 8. Freeze some peaches in light syrup and also some in orange or pineapple juice. What is the reason for using ascorbic acid in the syrup and not in the fruit juice? Why is ascorbic acid used in freezing peaches? --> | <!-- 8. Freeze some peaches in light syrup and also some in orange or pineapple juice. What is the reason for using ascorbic acid in the syrup and not in the fruit juice? Why is ascorbic acid used in freezing peaches? --> | ||
===Packed in syrup=== | ===Packed in syrup=== | ||
| − | First, you'll need to make the syrup which is just sugar and water. | + | First, you'll need to make the syrup which is just sugar and water. For peaches, you will need a 40% syrup, which is made by dissolving {{units|250ml|1 cup}} of syrup in {{units|1000ml|4 cups}} of lukewarm water. Chill the syrup before using. |
Latest revision as of 18:56, 20 May 2021
Packed in syrup
First, you'll need to make the syrup which is just sugar and water. For peaches, you will need a 40% syrup, which is made by dissolving 250ml
of syrup in 1000ml of lukewarm water. Chill the syrup before using.
