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How To Freeze Fruit
Posted By Tipnut On June 11, 2009 @ 6:23 am In Food Tips,zFreezing Food Tips | 11 Comments
Buying fruits in bulk when they are in season and then freezing them is a great way to save money on groceries  (when they’re at their lowest price), this also lets you enjoy your favorite fruits year round.
Freezing is a method of food preservation that is much quicker than canning and no fancy or expensive kitchen gadgets are required. The majority of fruits freeze satisfactorily and it’s a simple task to accomplish.
Here’s my guide for freezing fruits, lots of tips, charts and information provided (including how to freeze many different varieties of fruit).
Freezing will not make poor products over into good ones, so select produce that is of good quality and is at the proper degree of maturity for good eating. For best results, prepare and freeze fruits immediately after harvesting or bringing home from the store.
In general, clean and cut up fruits as for eating or cooking. Prepare and pack fruits quickly and carefully, working with only enough fruits to fill 3 or 4 containers at a time to avoid loss of color, flavor and appearance.
Packing Fruit For Freezer Storage:
The intended use of the frozen fruit determines the type of pack, whether it be dry, sugar or syrup pack.
Note: Sugar helps fruit keep its flavor, color and shape, but it is not necessary to prevent spoilage. The amount of sugar or syrup to use depends on the sweetness of the fruit and on individual taste.
To Make Syrup: Add sugar to boiling water and stir until dissolved. Chill before using.
|TYPE OF SYRUP||% SYRUP||SUGAR||WATER||YIELD|
|Very Light||20%||1 1/4 cups||5 1/2 cups||6 cups|
|Light||30%||2 1/4 cups||5 1/4 cups||6 1/2 cups|
|Medium||40%||3 1/4 cups||5 cups||7 cups|
|Heavy||50%||4 1/4 cups||4 1/4 cups||7 cups|
Syrup Tip: Up to one quarter of sugar may be replaced with an equal quantity of honey or corn syrup (use mild-flavored honey or white corn syrup for bland or light-colored fruits).
Light colored fruits will likely darken when thawed, treating them with a bit of ascorbic acid (Vitamin C) will prevent this. Follow the package directions or you can use this as a guide:
Syrup Pack: Add 1/4 teaspoon powdered or crystalline ascorbic acid (Vitamin C) to 4 cups cold syrup and stir to dissolve.
Dry Sugar Pack: Dissolve 1/8 teaspoon ascorbic acid in 2 tablespoons cold water per 2 cups of prepared fruit; sprinkle over fruit and mix gently.
Citric acid or lemon juice can be used to help prevent fruit from darkening, but they aren’t as effective as ascorbic acid.
|Apples||Wash, pare, core, cut into slices.||Sugar Pack; Syrup Pack|
|Apricots||Wash, pit, cut in halves or quarters (can also be left whole). Peel if desired.||Sugar Pack; Syrup Pack|
|Blackberries||Rinse in cold water and sort.||Sugar Pack|
|Blueberries||Sort out imperfect berries, wash, stem and drain.||Dry Pack; Sugar Pack|
|Cantaloupe||Peel and cube.||Dry Pack; Syrup Pack|
|Cherries (Sour)||Wash and pit.||Sugar Pack; Syrup Pack|
|Cranberries||Wash and stem.||Dry Pack|
|Currants (Black or Red)||Wash and stem.||Sugar Pack|
|Fruit Salad||Use any combination of fruit.||Syrup Pack|
|Gooseberries||Stem, wash, crush slightly.||Sugar Pack|
|Grapes||Stem and wash.||Syrup Pack|
|Loganberries||Rinse in cold water and sort.||Sugar Pack|
|Peaches||Peel, pit and slice. Can be skinned first.||Sugar Pack; Syrup Pack|
|Pears||Peel, core, quarter.||Syrup Pack|
|Pineapple||Peel, remove core, slice or dice.||Syrup Pack|
|Plums||Wash, pit and cut in halves.||Sugar Pack; Syrup Pack|
|Raspberries||Rinse in cold water and sort.||Sugar Pack; Syrup Pack|
|Rhubarb||Wash & cut into 1″ lengths.||Dry Pack; Sugar Pack|
|Strawberries||Wash in cold water. Hull, slice or leave whole.||Sugar Pack; Syrup Pack|
Frozen fruits can be used as you would any sweetened fresh fruit, just as they come from the package–Jams , jellies  and fruit pies  turn out lovely when using frozen fruits. When using the fruit in recipes, remember to allow for the sugar added at time of freezing.
No matter how they are used, do not remove fruits from their cartons until ready to use them. All fruits keep their fresh-fruit flavor and color only a short time after opening and some fruits, such as peaches, darken quickly when exposed to the air.
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URLs in this post:
 save money on groceries: http://tipnut.com/how-to-save-money-on-groceries/
 Jams: http://tipnut.com/homemade-recipes/
 jellies: http://tipnut.com/jelly-tips/
 fruit pies: http://tipnut.com/fruit-pies-chart/
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