U.S. grade2 designations based on quality have been established. These are given let¬ ter designations. The letter grades with the designations used by the trade for compa¬ rable qualities are: Grade A (Fancy), Grade B (Extra Standard or Choice), Grade C (Standard), and Grade D (Substandard). Canned fruits that carry the U. S. grade des¬ ignations have been processed in factories © U.S.D.A. United States Grade Designations for Canned Foods subjected to continuous inspection by repre¬ sentatives of the Agricultural Marketing Service. Cans are withdrawn from the processing lines and examined to establish grades for the lot under process. The form of this grade designation is illustrated above. This is a permissive service, but when used it gives the consumer a feeling of security. Tederal Security Agency, Food and Drug Ad¬ ministration, Service and Regulatory Announce¬ ments, Food, Drug and Cosmetic No. 2 (revision), Definitions and Standards for Food (December, 1948). 2The ABC of Canned Fruit and Vegetable Label¬ ling , Miscellaneous Publication No. 460, United States Department of Agriculture, Washington, D.C. Any producer of canned foods may use this grading service. Any additional informa¬ tion on the label should be pertinent. Information as to the variety of the fruit canned, the relative size, and the number of pieces is sometimes useful. FROZEN FRUITS Frozen fruits, now generally available, bring to the market out-of-season fruits in field-fresh condition. Since these are frozen near the source of supply, vine-ripe fruit with superior flavor can be used. This method of preservation, applied at the point of production, saves waste from spoilage. Shipping costs are decreased, as only edible portions of the fruit are shipped. These sav¬ ings eventually should lower the cost of dis¬ tribution in frozen form. This method of handling perishable fruit has long been used by preservers to hold sup¬ plies of perishable fruits to be made up for later use in a variety of sugar-preserved prod¬ ucts. Now frozen fruits are available in con¬ sumer-sized packages and larger packages for institutional use. Sugar or sirup may be added before freezing. To be at their best, frozen fruits should be used immediately upon defrosting. Those most generally available frozen are the more perishable fruits — berries, peaches, and cherries. During the tin shortage result¬ ing from war conditions, freezing extended to applesauce, citrus fruit for salads, rhubarb, and a much wider variety of pie and sauce fruits for the institutional trade. Frozen fruits are ready to eat. They should be held frozen, and are best when thawed just long enough before using to serve well chilled, with a trace of icy crystals in their tissues. The small package requires six to eight hours to thaw in the food section of the refrigerator, and three hours at room tem¬ perature if left in the original carton. The fresh market equivalents of 16-ounce packages are as follows: Applesauce . 2 lbs. Apricots, with sugar .... 1 qt. Blackberries, with sugar . . 1 qt. Blueberries, with sugar . . . 2-3 qt. Boysenberries, with sugar . . 1 qt. Cherries (pitted) with sugar . lbs. Loganberries, with sugar . . 1 qt. Mixed fruits, with sugar . . 2 lbs. Peaches, sliced, with sugar . 1 qt. Pineapple, with sugar . . . 2 lbs. Raspberries, with sugar . . . 1 qt. Strawberries, with sugar . . 1 qt.

AI-modernized reading of the original text

U.S. grade designations based on quality have been established. These are given letter designations. The letter grades with the designations used by the trade for comparable qualities are: Grade A (Fancy), Grade B (Extra Standard or Choice), Grade C (Standard), and Grade D (Substandard). Canned fruits that carry the U. S. grade designations have been processed in factories © United States Grade Designations for Canned Foods subjected to continuous inspection by representatives of the Agricultural Marketing Service. Cans are withdrawn from the processing lines and examined to establish grades for the lot under process. The form of this grade designation is illustrated above. This is a permissive service, but when used it gives the consumer a feeling of security. Federal Security Agency, Food and Drug Administration, Service and Regulatory Announce¬ ments, Food, Drug and Cosmetic No. 2 (revision), Definitions and Standards for Food (December, 1948). 2The ABC of Canned Fruit and Vegetable Labelling , Miscellaneous Publication No. 460, United States Department of Agriculture, Washington, D.C. Any producer of canned foods may use this grading service. Any additional informa¬ tion on the label should be pertinent. Information as to the variety of the fruit canned, the relative size, and the number of pieces is sometimes useful. FROZEN FRUITS Frozen fruits, now generally available, bring to the market out-of-season fruits in field-fresh condition. Since these are frozen near the source of supply, vine-ripe fruit with superior flavor can be used. This method of preservation, applied at the point of production, saves waste from spoilage. Shipping costs are decreased, as only edible portions of the fruit are shipped. These savings eventually should lower the cost of dis¬ tribution in frozen form. This method of handling perishable fruit has long been used by preservers to hold supplies of perishable fruits to be made up for later use in a variety of sugar-preserved prod¬ ucts. Now frozen fruits are available in con¬ sumer-sized packages and larger packages for institutional use. Sugar or sirup may be added before freezing. To be at their best, frozen fruits should be used immediately upon defrosting. Those most generally available frozen are the more perishable fruits — berries, peaches, and cherries. During the tin shortage result¬ ing from war conditions, freezing extended to applesauce, citrus fruit for salads, rhubarb, and a much wider variety of pie and sauce fruits for the institutional trade. Frozen fruits are ready to eat. They should be held frozen, and are best when thawed just long enough before using to serve well chilled, with a trace of icy crystals in their tissues. The small package requires six to eight hours to thaw in the food section of the refrigerator, and three hours at room tem¬ perature if left in the original carton. The fresh market equivalents of 16-ounce packages are as follows: Applesauce . 2 lbs. Apricots, with sugar .... 1 qt. Blackberries, with sugar . . 1 qt. Blueberries, with sugar . . . 2-3 qt. Boysenberries, with sugar . . 1 qt. CCherries (pitted) with sugar . . . 1 lbs. Loganberries, with sugar . . 1 qt. Mixed fruits, with sugar . . 2 lbs. Peaches, sliced, with sugar . 1 qt. Pineapple, with sugar . . . 2 lbs. Raspberries, with sugar . . . 1 qt. Strawberries, with sugar . . 1 qt.

Foods, their selection and preparation