FN-182 (Revised

)

Freezing
FRUITS
Julie Garden-Robinson Food and Nutrition Specialist Pat Beck Nutrition Specialist (retired)

Freezing is one of the easiest methods of preserving foods. Following the guidelines in this circular will help ensure that your frozen fruits remain nutritious and high in quality. Most fruits can be frozen satisfactorily, but the quality of the frozen product will vary with the kind of fruit, stage of maturity and type of pack. Select fruits with a firm texture and well-developed flavor and then treat them with respect. Wash small quantities (2 to 3 quarts) at a time to avoid bruising. Wash through several changes of cold water, lifting produce out of the water each time so that dirt will not settle back on the fruit. Do not let produce soak.

Fruits are prepared for freezing in about the same way as for serving. It is best to prepare enough fruit for only 2 to 3 quarts at one time. If a fruit is to be crushed, suit the method to the fruit. A wire potato masher, pastry fork or slotted spoon may be used to crush soft fruits. Firm fruits may be crushed more easily with a food chopper. A colander, food press or strainer is useful for making purees. Blenders and food processors tend to liquefy the fruit too much. Do not use galvanized ware with fruit or fruit juices because the acid in fruit dissolves the zinc, which is poisonous. Metallic off-flavors may result from the use of iron utensils, chipped enameled ware or tinware that is not well tinned.

Preventing discoloration
Some fruits, such as apples, apricots, peaches, nectarines and pears, darken during preparation for freezer storage and darken very rapidly when thawed unless treated to retard darkening. Several ways to prevent darkening of fruit are used because all fruits are not protected equally well by all treatments. Ascorbic acid (vitamin C) is effective in preventing darkening in most fruits. Not only does it preserve natural color and flavor, but it adds nutritive value. Ascorbic acid in crystalline or powdered form is available at drugstores or where canning supplies are sold. Ascorbic acid tablets are available and may be used. They are less expensive, but more difficult to dissolve (½ teaspoon ascorbic acid = 1500 mg). Also, filler in the tablets may make the syrup cloudy. To use, dissolve ascorbic acid in a little cold water. Use the amount specified for the fruit being frozen. If using tablets, crush them so they will dissolve more easily. For syrup pack, add the dissolved ascorbic acid to the cold syrup shortly before using. Stir it in gently so you won’t stir in air. Solutions of ascorbic acid should be made up as needed. Keep syrup in the refrigerator until used.
www.ag.ndsu.nodak.edu 1

AUGUST 2004

However. Ascorbic acid mixtures — special anti-darkening preparations. such as berries. Most fruits have a better texture and flavor if packed in sugar or syrup. plums and cherries. those packed in dry sugar or unsweetened are best for most cooking purposes because there is less liquid in the product. For unsweetened pack. Unsweetened packs generally yield a lower quality product than packs with sugar. tray pack and sugar replacement pack. Tray pack: This is a good pack for the fruits mentioned above in the unsweetened pack section. Unsweetened packs and sugar replacement packs often are used by people on special diets. cranberries and rhubarb. Some can be packed satisfactorily without sweetening. Use a large spoon or pancake turner for mixing. light-colored type is selected. To keep the fruit under the syrup. and stir and boil 1 minute. Dry pack: The dry pack is good for small whole fruits. add dissolved ascorbic acid to fruit preparation and mix. Heavier syrups may be used for very sour fruits. For crushed fruits and fruit purees. Put cleaned and prepared fruit in a 4. scalded apples. Pack fruit and juice into container. Steaming for a few minutes before packing is enough to control darkening in some fruits. Pectin syrup: This can be used to prepare syrups for freezing berries. Fruits packed in syrup are generally best for serving uncooked. Cool syrup before using.to 6-quart bowl. will yield sufficient syrup for covering if the fruit is layered with sugar and allowed to stand for 15 minutes. but losses of vitamin C are greatest when fruits are packed without sugar. covered with water containing ascorbic acid or packed in unsweetened juice. dissolve the sugar in lukewarm water until the solution is clear. These ingredients are usually not as effective in preventing darkening as ascorbic acid. Steaming works best for fruits that will be cooked before use. add enough pectin syrup to glaze the fruit with a thin film. blueberries. Seal tightly and freeze. Stir only enough to dissolve the ascorbic acid. water-resistant wrapping material on the top and press the fruit down into the syrup before closing. Unsweetened pack: Fruit can be packed dry. Pectin syrups are prepared as follows: Combine 1 box of powdered pectin with 1 cup of water in a saucepan. Whichever method you choose. seal and freeze. seal and freeze promptly. add ascorbic acid directly to the juice. up to one-fourth of the sugar may be replaced by corn syrup or mild-flavored honey. The type of pack will depend on the intended use. Place a small piece of crumpled water-resistant paper on top to hold fruit down in the juice. gooseberries. Lemon juice or citric acid is used sometimes instead of ascorbic acid. sugar pack. Seal and freeze. be sure to leave the appropriate head space.For sugar or dry pack. unsweetened pack. Soft. submerge fruit by using a small piece of crumpled water-resistant material as for syrup and sugar packs. A 40 percent syrup is recommended for most fruits. A larger proportion of corn syrup may be used if a very bland. and fresh-fruit flavor. cherries and peaches. less sugar is needed. Gently fold fruit to coat each piece with the syrup. dry pack. dissolve the ascorbic acid in 2 to 3 tablespoons of cold water and sprinkle the mixture over the fruit just before adding the sugar. Type of Syrup 10 percent syrup 20 percent syrup 30 percent syrup 40 percent syrup 50 percent syrup Sugar Cups* ½ 1 1¾ 2¾ 4 Water Cups 4 4 4 4 4 Yield of Syrup Cups 4¼ 4¾ 5 5a 6 * In general. When used in large quantities. sprinkle dissolved ascorbic acid over the fruit and mix thoroughly just before packing. With pectin. color and texture are retained. Syrup pack: The proportion of sugar to water used depends on the sweetness of the fruit and the taste preference of the user. For fruit juices. usually made of ascorbic acid mixed with sugar or with sugar and citric acid — are on the market. such as peaches. Remove the pan from the heat and add cold water to make 2 cups of syrup. Lighter syrups are desirable for mild-flavored fruits to prevent masking the flavor. currants. that give a good quality product without sugar. sliced fruits. 2 FN-182 • Freezing Fruits . For fruit packed in water or juice. sealing and freezing. Chill. Then package. they often mask natural fruit flavors. some fruits. place a small piece of crumpled waxed paper or other Table 1. Some whole fruits may be coated with sugar and frozen. To make syrup. If fruit is packed in water. such as raspberries. Sprinkle sugar over the fruit and mix gently until the juice is drawn out and the sugar is dissolved. strawberries. maintain good quality without sugar. Use just enough cold syrup to cover the prepared fruit after it has been settled by jarring the container (about ½ to ¾ cup of syrup per pint). Spread a single Choosing a pack There are several types of fruit packs suitable for freezing: syrup pack. Stir in ½ cup sugar and dissolve. Sugar pack: Put fruit in a bowl or shallow pan. Simply pack the fruit into a container. Syrups for use in freezing fruits. dissolve the ascorbic acid in the water. Follow the manufacturer’s directions for use.

Freezer burn actually does not spoil the food but can cause toughness and often results in off-flavors. Unsweetened pack: Follow directions for sugar pack. Seal and freeze. sprinkle evenly ½ cup sugar and stir. Leave head space. durable and leak-proof to preserve the quality of the fruits by keeping moisture in and air out.edu 3 Freezer storage life For best quality. such as color protection and thick syrup. Sugar pack: To prevent darkening of apples during preparation. ■ APPLES Apple slices – Select firm. Put the filled plate into a plastic bag and freeze. sour cream or milk are not suitable for long-term freezer storage. steam 1½ to 2 minutes.layer of prepared fruit on shallow trays. lay the pie-shaped chunk of slices in your pastry. Table 2. Slice medium apples into twelfths. Leave head space. cook until tender. Fruits frozen with sugar substitutes generally will freeze harder and thaw more slowly than those preserved with sugar. The fruit pieces remain loose. Container with wide top opening* Container with narrow top opening** Type of Pack Liquid Pack (fruit packed in juice. top with a crust and bake. This is about 2 to 3 pounds per cubic foot of freezer capacity. Applesauce – Select full-flavored apples. drain. For pies – Follow directions for sugar pack. Sugar replacement pack: Sugar substitutes. Fruits packed without sugar take longer to thaw. for headspace required. Apple juice – Place freshly made juice in rigid containers. stirring until dissolved. refer to Table 1. Packing Choose containers that are made for freezer storage and label with contents and date. peel if desired. if desired. use frozen fruits within 12 months. place slices in a single layer in steamer. Arrange steamed slices in a pie plate as for a pie. bread wrappers and cartons from dairy products such as cottage cheese. such as aspartame. To each quart of apple slices. Cool and package. Allow head space between packed food and closure because most fruits expand during freezing. Completely thawed fruit will become flabby and may darken upon standing. Later the bag may be opened. Sweeteners can be added at serving time instead of during the freezing process. Maintain freezer temperatures at 0 F or lower. www.ndsu. Leave space for air circulation between unfrozen food packages. for each quart of hot puree. Thawing fruits Allow fruit to thaw in the unopened package. Seal and freeze. Slice apples directly into cold syrup in container. . They will give a sweet taste but do not furnish the beneficial effects of sugar. Wash apples.nodak. Freeze and package in freezer bags promptly. Seal and freeze. see Table 2. Fruits packed in dry sugar thaw faster than those in syrup. Preparation of fruits for freezing For syrup recipe. For a better quality frozen product. Wash. add a cup water. peel and core. Containers should be moisture-vapor resistant. Wrap it tightly and return to the freezer. Cool in cold water. Store at 0 F or lower. omitting sugar. Over each quart (1¼ pounds) of apple slices. Sprinkle over the fruit. depending on thickness of slice.ag. The solid chunk of slices may be removed from the plate when frozen. can be used when freezing fruits. starting with ½ cup syrup to a pint container. Put on the sugar and seasonings. Plastic freezer bags and rigid freezer containers are convenient for freezing foods. Put no more unfrozen food into the home freezer than it will freeze within 24 hours. Press fruit down in containers and add enough syrup to cover. core and slice. fruit sauce and fruit cups should be only partially thawed. add ½ teaspoon crystalline ascorbic acid to each quart of syrup. Leave head space. dissolve ½ teaspoon ascorbic acid in 3 tablespoons water. Loss of moisture causes brownish-white spots on food known as freezer burn. Pack in one of the following ways: Syrup pack: Use 40 percent syrup. syrup or water) Juice Dry Pack (fruit or vegetable packed without sugar or syrup) Pint ½ inch Quart 1 inch Pint Quart ¾ inch 1½ inch 1½ inch 1½ inch ½ inch ½ inch 1½ inch 1½ inch ½ inch ½ inch * This is head space for tall containers either straight or slightly flared. Puree and add ½ cup sugar. Plastic sandwich bags. ** Glass canning jars may be used except for a water pack. At pie-making time. shortcakes. Pack apples into containers and press fruit down. crisp full-flavored apples. Head space. Thaw fruits for pies until able to separate. Follow directions on the label of the sweetener to determine the amount of sweetener needed. Fruit to be served in salads. Seal and freeze. the needed amount taken out and the bag re-closed and returned to the freezer. omitting sugar. To retard darkening. large sizes into sixteenths.

Satisfactory for baking purposes. Pack. Cover with syrup. leaving head space. ■ BANANAS Select firm. ripe berries all about the same size. add ¾ cup sugar. Leave head space. dewberries. preferably with tender skins. Seal and freeze. ripe bananas. ripe. Pit and crush them coarsely. wash and drain. Seal and freeze. For a better quality frozen product. dissolve ¼ teaspoon crystalline ascorbic acid in ¼ cup of water and add to the fruit just before adding the sugar. For crushed apricots. Unsweetened pack: Pack berries into containers. Stir until sugar is dissolved. leaving head space. Pack apricots directly into containers. Seal and freeze.■ APRICOTS Halved – Select firm. depending on the sweetness of the fruit. or heat to boiling point in just enough water to prevent scorching and then press through a sieve. ■ AVOCADOS Select avocados that yield to gentle pressure with rinds free from dark blemishes. Sort. Seal and freeze. Wash and drain. Seal and freeze. Seal and freeze. add ¼ teaspoon ascorbic acid to each quart of puree or add 1 tablespoon lemon juice for each two avocados. leaving head space. wash. Pack into containers. heat them in boiling water ½ minute to keep skins from toughening during freezing. loganberries. add 1 to 1c cups sugar. Stir until sugar is dissolved. huckleberries) Whole – Select full-flavored. Unsweetened pack: Tray pack or pack berries into containers. Avocados are not satisfactorily frozen whole or sliced. fully ripe berries with glossy skins. If desired. Green berries may cause off-flavor. Pack into containers. youngberries) Select firm. Use one of the following packs: Syrup pack: Pack berries into containers and cover with cold 40 percent or 50 percent syrup. Mix ½ cup sugar with each quart of fruit. Sugar pack: To 1 quart (1a pounds) berries. pit and quarter the apricots. elderberries. Seal and freeze. uniformly yellow apricots. Crushed or puree: Select fully ripe fruit. ■ BERRIES. Sugar pack: Before combining apricots with sugar. 4 FN-182 • Freezing Fruits . Press through a sieve. For a better quality product. ■ BERRIES. Peel and slice if desired. Sort and remove any leaves and stems. mix with 1 cup sugar. mash thoroughly while adding 1 teaspoon ascorbic acid per cup of mashed banana. MOST SOFT (blackberries. leaving head space. Pack into container. boysenberries. Pack into containers. add 1 cup sugar. Crushed or puree: Select fully ripened berries. Unpeeled apricots are satisfactory for pies. Leave head space. Pack apricots into containers and press down until fruit is covered with juice. add ¾ teaspoon crystalline ascorbic acid to each quart of syrup. Then crush or press through a sieve for puree. Seal and freeze. Seal and freeze. leaving head space. Leave head space. For a better product. sweetened for other uses. Stir until sugar is dissolved. steam for 1 minute and cool immediately. leaving head space. Peel. Preheating in steam tenderizes skin and makes a better flavored product. Use one of the following packs: Syrup pack: Pack berries into containers and cover with cold 40 percent syrup. Avocados are best frozen as puree — unsweetened for salads and sandwiches. For each quart (2 pounds) of prepared apricots. depending on tartness of fruit. leaving head space. leaving head space. Crush or press berries through a fine sieve for puree. halve and pit. wash and drain. Sort. Then cool in cold water and drain. For puree. Seal and freeze. To each quart (2 pounds) of crushed berries or puree. Turn berries over and over until most of the sugar is dissolved. Pack into containers in one of the following ways: Syrup pack: Use 40 percent syrup. Peel the apricots. cut in half and remove pit. dip in boiling water for ½ minute and cool in cold water. MOST FIRM (blueberries. Sort. Seal and freeze. give the fruit the following treatment to prevent darkening: Dissolve ¼ teaspoon crystalline ascorbic acid in 3 tablespoons of cold water and sprinkle over 1 quart (f pound) of fruit. plump. To 1 quart (2 pounds) crushed berries or puree. leaving head space. Fill containers. Seal and freeze. Crushed or puree: Prepare for packing in the same way as whole berries. If apricots are not peeled. Peel fruit.

Press through a sieve. add ¾ cup sugar. about 2 cups for each quart (2 pounds) of puree. Leave head space. Pack into containers and if desired. half sour. Syrup pack: Pack currants into containers and cover with cold 50 percent syrup. Seal and freeze. bright red currants. For a better quality product.edu 5 . using 50 percent syrup. Leave head space. ■ CRANBERRIES Whole – Choose firm. leaving head space. add ¾ cup sugar. Seal containers and freeze. add ½ teaspoon ascorbic acid to each quart of syrup. Sort. Drain and pit. leaving head space. Figs also can be frozen first on a tray and then packed into containers as soon as they are frozen. Syrup pack: Use 40 percent syrup. Leave head space. Seal and freeze.ndsu. Stir until most of the sugar is dissolved. Seal and freeze. Sort. FIGS ■ FRESH COCONUT Shred coconut meat or put it through a food chopper. Sugar pack: To 1 quart (1a pounds) cherries. deep red cherries with glossy skins. Mix until sugar is dissolved. Use one of the following packs: Syrup pack: Pack cherries into containers and cover with cold 50 percent syrup. Select fully ripe fruit. Seal and freeze. but is not essential as it is for sweet cherries alone. Leave head space. Stem. SOUR Select bright red. Wash in cold water and remove stems. Syrup pack: Pack into containers. Leave head space. SWEET Select well-colored. Puree: Prepare cranberries as for freezing whole. remove stems and blossom ends and wash. Dry pack: To prevent darkening of light-colored figs. Seal and freeze. wash and peel if desired. Pack currants into containers. Cover with cold 50 percent syrup. Wash and split to remove pits. Seal and freeze. Pack into containers. Seal and freeze.nodak. stem. ■ DATES Select dates with good flavor and tender texture. Sugar pack: To each quart (1a pounds) of fruit. leaving head space. Pack as above. dissolve ¾ teaspoon of ascorbic acid in 3 tablespoons of cold water and sprinkle over 1 quart of fruit. Pack into containers. leaving head space. Cover with cold 40 percent syrup. Seal and freeze. Wash and drain. Seal and freeze. www. Seal containers and freeze. Seal and freeze. Dry pack: Pack into containers. leaving head space. ■ CHERRIES. Pack cherries into containers. sort and wash thoroughly. Currants also can be frozen first on a tray and then packed into containers as soon as they are frozen. Unsweetened pack: Tray pack or pack into containers without sugar.ag. Add 2 cups of water to each quart (1 pound) of berries. With sour cherries. Leave head space. Leave head space. Syrup pack: Pack into containers. leaving head space. leaving head space. Pack figs into containers. Seal and freeze. Cover with 50 percent syrup. wash. Cook until skins have popped. Stem and sort. Leave whole or press through a sieve for puree. Seal containers and freeze. tree-ripened fruit with a sweet flavor. cover with coconut liquid. For a better product.■ CHERRIES. ■ CURRANTS Select plump. Add sugar to taste. Dry pack: Pack currants into containers. Seal and freeze. Unsweetened pack: Tray pack or pack into containers without sugar. tree-ripened cherries. use half sweet. ■ GOOSEBERRIES Choose fully ripe berries if freezing for pie — berries a little underripe for jelly making. drain and pit. depending on tartness of the cherries. Pack figs into containers and cover with cold syrup. leaving head space. fully ripe. Ascorbic acid may be added. add ¾ teaspoon ascorbic acid or ½ cup lemon juice to each quart of syrup.

quarters or slices. Leave seedless grapes whole. well-colored. For jelly making. blender chop or chop in a food processor. Seal and freeze. Press fruit down and add syrup to cover. starting with ½ cup for each pint container. Persian. Seal and freeze. Leave head space. Cover with cold 30 percent syrup. quarters or slices – Choose fully ripe. Heat to boiling. select as for whole grapes.■ GRAPEFRUIT. Puree – Prepare same as peach puree below. leaving head space. remove seeds. Place in freezer bag. Pack into containers and cover with cold 30 percent syrup. cubes or balls. Leave head space. Seal and freeze. Leave head space. add ½ teaspoon crystalline ascorbic acid to each quart of syrup. Juice: For beverages. pack juice in glass jars. remove seeds and peel. Cut in half. ■ PEACHES Halves and slices . Seal and freeze. let stand overnight in refrigerator or other cool place. Sort. Sort. Pour off clear juice for freezing. If tartrate crystals form in frozen juice. Sweeten. firm nectarines. Add 1 cup water per gallon of crushed grapes. crenshaw. Pour juice into containers. Divide fruit into sections. Unsweetened tray pack: Arrange slices on a flat pan and freeze. tender fruit. Remove seeds and hulls with a colander. 6 FN-182 • Freezing Fruits . cut or scoop out sections. Serve before completely thawed. sweet grapes. Seal and freeze. Leave head space. cut table grapes with seeds in half and remove seeds. Cut fruit directly into cold 40 percent syrup. wash and pit the fruit. Cover with 30 percent syrup. Wash and peel. Seal and freeze. For grapefruit with many seeds. ■ GUAVAS Select ripe. Seal and freeze. cut fruit in half. To 1 quart (2 pounds) puree. Squeeze juice from fruit. Select firm. ORANGES Sections or slices – Select firm tree-ripened fruit heavy for its size and free from soft spots. ■ NECTARINES Halves. Syrup pack: Pack slices in containers. Cut in halves. Slice oranges if desired. For a better product. Overripe fruit may take on a disagreeable flavor in frozen storage. leaving head space. Puree: Press mango slices through a sieve. Leave head space. leaving head space. Syrup pack: Pack into containers and cover with cold 40 percent syrup. Unsweetened pack: Select and prepare as for syrup pack. with 2 tablespoons sugar for each quart of juice. Simmer for 10 minutes. ■ MANGOS Select firm. Leave head space. add ½ cup sugar. stem and wash. select as recommended in specific jelly recipe. peel and cut in half. When frozen. using squeezer that does not press oil from rind. Puree: Wash. Pack fruit into containers. ripe mangos that yield to gentle pressure. ripe peaches with no green color in the skins. Leave head space. if desired. Cut melons into slices. well-colored melons. Seal and freeze. Cover with cold 40 percent syrup made with excess fruit juice and water if needed. Drain off free juice and freeze it separately. To remove tartrate crystals. peel peaches without a boiling-water dip. Leave head space. Strain juice through a jelly bag. Crush grapes. Pack into containers with or without sugar. Peel if desired. For a better product. wash. watermelon) Syrup pack: Select firm-fleshed. stem and crush the grapes. Wash. Seal and freeze. Wash. Sort. or pack without sugar. To avoid development of off-flavors. ■ MELONS (cantaloupe. peel and slice. removing all membranes and seeds. Seal and freeze. pit and peel. Seal and freeze. Pack into containers. but a pectin syrup pack will serve if sweetening is not desired. Syrup pack: Pack in container. they may be removed by straining the juice after it thaws. Juice – Select fruit as directed for sections. Discard sentiment.Peaches in halves and slices have better quality when packed in sugar. Seal and freeze. Pour juice into containers immediately. Pack in 40 percent syrup. ■ GRAPES Choose fully ripe. ■ GROUND CHERRIES Husk. firm. honeydew. Scald for 2 minutes. Slice if desired. remove and store in sealed containers.

Pectin syrup pack: Pack peaches into containers and cover with cold pectin syrup (see page 2). leaving head space. Add one part sugar (with spices. To serve uncooked.edu 7 . dip peaches in boiling water ½ to 1 minute. add b cup sugar and mix well. Syrup pack: Pack cut fruit into containers. Seal and freeze. Pack into containers. cut in halves or quarters and remove cores. Leave head space. Drain and cool. ■ PERSIMMONS Select orange-colored. Leave head space. www. halves or quarters – Choose firm tree-ripened fruit of deep color. starting with ½ cup syrup to a pint container. peel and cut into sections. Leave head space. or with water. Puree: To loosen skins. to each quart of puree add c teaspoon ascorbic acid. Sugar pack: To each quart (1a pounds) of prepared fruit.Syrup pack: Use 40 percent syrup. Seal and freeze. Press fruit down and add syrup to cover. Puree made from native varieties needs no sugar. Press fruit through a sieve to make a puree. Leave head space. Puree made from cultivated varieties may be packed with or without sugar. The riper the fruit. Plum sauce: Boil well-ripened clingstone plums without water until soft. Unsweetened pack: Pack fruit tightly into containers without sugar. With each quart (2 pounds) of pureed peaches. Seal and freeze. Cover with a cold 30 percent syrup. Seal and freeze. ripe persimmons. depending on size of pieces. For a better quality product. Pare and remove core and eyes. Seal and freeze. Wash and cut in half. the less scalding needed. Seal and freeze. then remove pits and skins. Wash fruit in cold water.ag. For improved quality. To puree. leaving head space. leaving head space. Use ¼ teaspoon crystalline ascorbic acid in 3 tablespoons cold water for each quart of fruit. wash. ■ PEARS Halves or quarters – Select pears that are ripened and firm but not hard. soft. Heat pears in boiling water or 40 percent syrup for 1 to 2 minutes. press through a sieve. Seal and freeze. For a better product. Puree: Pack unsweetened puree into containers. Peel. ripe pineapples with full flavor and aroma. Leave head space. Sort and wash. depending on tartness of fruit. or heat pitted peaches 4 minutes in just enough water to prevent scorching and then press through a sieve. Leave head space. Pack into containers. if desired) to four parts plums. leaving head space. add ½ teaspoon crystalline ascorbic acid for each quart of syrup. Seal and freeze. dip frozen fruit in cold water for 5 to 10 seconds. crush or cut the pineapple into wedges or sticks. add ½ teaspoon crystalline ascorbic acid to a quart of syrup. remove skins and cover with 40 percent syrup to thaw. Seal and freeze. ■ PINEAPPLES Select firm. Leave head space. add c teaspoon crystalline ascorbic acid to each quart of fruit.nodak. Dry pack: Pack fruit tightly into containers without sugar. Pack pears into containers and cover with cold 40 percent syrup. Slice. For better quality. Seal and freeze. Cover with 30 percent syrup made with pineapple juice. Put peaches directly into cold syrup in container. add ¾ teaspoon crystalline ascorbic acid to a quart of cold syrup. ■ PLUMS and PRUNES Whole. if available. Cool in cold water. Leave head space. Syrup pack: Pack fruit tightly into containers. Seal and freeze. leaving head space. For a better product. Seal and freeze. Leave whole or cut in halves or quarters. mix 1 cup sugar. remove skins and pit. ■ POMEGRANATES Select fully ripe pomegranates. Cool and package. sprinkle ascorbic acid dissolved in water over the peaches before adding sugar. Continue cooking the pulp and juice until it thickens. To retard darkening. Cover fruit with cold 40 percent or 50 percent syrup. Seal and freeze. Pack in one of the following ways: Unsweetened pack: Pack whole fruit into containers. Or mix 1 cup sugar with each quart (2 pounds) puree and pack into containers. Syrup pack: Pack juice and pulp into containers. This will break section walls and open juice sacs. dice. Place cut side down and rap the shell with a blunt instrument.ndsu. Sort. leaving head space. Seal and freeze. such as a hammer handle.

leaving head space.S. and U. ■ STRAWBERRIES Whole – Choose firm. Department of Agriculture cooperating. trim and cut into 1. Unsweetened pack: Tray pack or pack either raw or preheated rhubarb tightly into containers without sugar. North Dakota. leaving head space. Seal and freeze. depending on sweetness of fruit. sex. religion. Sugar pack: Mix either raw or preheated rhubarb with ½ cup sugar per quart of prepared fruit. leaving head space. Leave head space. add ¾ cup sugar and mix carefully to avoid crushing. ■■■ Source: USDA Center for Home Food Preservation – University of Georgia Cooperative Extension Service www. Mix until sugar is dissolved. Fargo. cover with cold 40 percent syrup. Seal and freeze. We offer our programs and facilities to all persons regardless of race. Leave head space. Put into containers. Sugar pack: To 1 quart (1a pounds) berries. Put into containers. drain well and remove hulls.nodak. Large berries are better sliced or crushed. leaving head space. Seal and freeze. Sugar pack: Add ¾ cup sugar to 1 quart (1a pounds) strawberries.uga.or 2-inch pieces or in lengths to fit the package. tender. Pack. mix thoroughly. see: www. add b cup sugar and mix well. To 1 quart (2 pounds) crushed berries or puree. or sexual orientation. To 1 quart (2 pounds) puree. leaving head space. red berries preferably with a slightly tart flavor.ag. color. wash them in cold water. Seal and freeze. 1914. Seal and freeze. age.ndsu. Wash. national origin. Vietnam era veterans status. Seal and freeze. Unsweetened pack: Tray pack or pack into containers. leaving head space. Crushed or puree: Prepare as for whole raspberries. ripe.htm For more information on this and other topics. Sliced or crushed – Prepare for packing as for whole strawberries. Seal and freeze. juicy berries. ■ RHUBARB Stalks or pieces – Choose firm.ag. Seal and freeze.nodak. Seal and freeze. Seal and freeze. Sort berries. North Dakota State University of Agriculture and Applied Science.edu NDSU Extension Service. This publication will be made available in alternative formats for people with disabilities upon request. leaving head space. Syrup pack: Pack either raw or preheated rhubarb tightly into containers. Heating rhubarb in boiling water for 1 minute and cooling promptly in cold water helps retain color and flavor. To 1 quart (1a pounds) berries. Seal and freeze. disability. well-colored stalks with good flavor and few fibers. Unsweetened pack: Put berries into containers. Distributed in furtherance of the Acts of Congress of May 8 and June 30. 701/231-7881.edu/food. Pie pack: Use directions given for apples. leaving head space. Stir until most of the sugar is dissolved or let stand for 15 minutes. Syrup pack: Put berries into containers and cover with cold 50 percent syrup. cover with water containing ascorbic acid for each quart of water. Puree – Prepare strawberries as for freezing whole.1 8 2 8 FN-182 • . Sort. wash carefully in cold water and drain thoroughly. Seal and freeze. Put into containers. then crush or press through a sieve for puree. Freezing Fruits Web-8-04 FN. Pack into containers. leave head space. Put into containers. add ¾ cup sugar. For better color. contact your local office of the NDSU Extension Service or visit our Web site at www.ndsu. Syrup pack: Put berries into containers and cover with cold 40 percent syrup.edu/nchfp/ For more information about food preservation. leaving head space. Duane Hauck. and are an equal opportunity employer. Then press berries through a sieve. Director. then slice or crush partially or completely. add ¾ to 1 cup sugar.■ RASPBERRIES Whole – Select fully ripe.

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