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How To Freeze Fruit

Getting Ready To Freeze Berries

Getting Ready To Freeze Berries

Buying fruits in bulk when they are in season and then freezing them is a great way to save money on groceries [1] (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).

Tipnut’s Guide

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.

Fresh Blueberries In Colander

Fresh Blueberries In Colander

Quick Tips:

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.

Syrup Recipe Chart

To Make Syrup: Add sugar to boiling water and stir until dissolved. Chill before using.

Very Light20%1 1/4 cups5 1/2 cups6 cups
Light30%2 1/4 cups5 1/4 cups6 1/2 cups
Medium40%3 1/4 cups5 cups7 cups
Heavy50%4 1/4 cups4 1/4 cups7 cups

A 40% syrup is used for most fruits. Use a lighter syrup for mild flavored fruits and a heavier syrup for very sour fruits.

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).

To Prevent Discoloration

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.


ApplesWash, pare, core, cut into slices.Sugar Pack; Syrup Pack
ApricotsWash, pit, cut in halves or quarters (can also be left whole). Peel if desired.Sugar Pack; Syrup Pack
BlackberriesRinse in cold water and sort.Sugar Pack
BlueberriesSort out imperfect berries, wash, stem and drain.Dry Pack; Sugar Pack
CantaloupePeel and cube.Dry Pack; Syrup Pack
Cherries (Sour)Wash and pit.Sugar Pack; Syrup Pack
CranberriesWash and stem.Dry Pack
Currants (Black or Red)Wash and stem.Sugar Pack
Fruit SaladUse any combination of fruit.Syrup Pack
GooseberriesStem, wash, crush slightly.Sugar Pack
GrapesStem and wash.Syrup Pack
LoganberriesRinse in cold water and sort.Sugar Pack
PeachesPeel, pit and slice. Can be skinned first.Sugar Pack; Syrup Pack
PearsPeel, core, quarter.Syrup Pack
PineapplePeel, remove core, slice or dice.Syrup Pack
PlumsWash, pit and cut in halves.Sugar Pack; Syrup Pack
RaspberriesRinse in cold water and sort.Sugar Pack; Syrup Pack
RhubarbWash & cut into 1″ lengths.Dry Pack; Sugar Pack
StrawberriesWash in cold water. Hull, slice or leave whole.Sugar Pack; Syrup Pack

*Choose a single method of packing where there is more than one option

Packaging Tips:

How To Thaw

How To Use

Frozen fruits can be used as you would any sweetened fresh fruit, just as they come from the package–Jams [2], jellies [3] and fruit pies [4] 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.