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Freezing Chart for Fruit

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05-May-2010 11:05 AM

Brad's Produce

Posts: 79

Sugar is added to some fruit to help retain color and to enhance taste.  You can either add sugar to the fruit and mix it in or you can mix sugar and water together to form a syrup and pour it over the fruit.

Syrup Recipe

Light Syrup - Boil 2 cups sugar and 4 cups water = 5 cups syrup

Medium Syrup - Boil 3 cups sugar and 4 cups water = 5 1/2 cups syrup

Heavy Syrup - Boil 4 3/4 cups sugar and 4 cups water = 6 1/2 cups syrup

 

Apples

Peel, core and slice apples.  An ascorbic acid powder sold in supermarkets (Fruit Fresh) may be used to prevent darkening.  Follow package directions.  Fruit may also be soaked in a solution of water and lemon juice (about 1 teaspoon per quart of water).  Drain fruit and combine with syrup, pack into containers and freeze.  Fruit may also be packed dry or add 1/2 cup of sugar to fruit and pack into containers and freeze.

Applesauce

Wash and quarter apples.  Cook until tender with enough water to prevent apples from scorching.  Run apples through a food mill and sweeten to taste.  Pack into containers and freeze.

Blackberries, Blueberries, Raspberries

Remove stems, wash and drain.  Mix 3/4 cup sugar (optional) to 1 cup berries.  Pack into containers and freeze.  For pies and jam pack dry without sugar.

Melons

Cut up melons into cubes or balls.  Cover with sugar syrup using recipe above.  Pack into containers and freeze.

Peaches

Wash peaches.  Dip into boiling water until skins loosen (about 45 - 60 seconds).  Peel, remove pit and slice.  Treat with Fruit Fresh and drain.  Pack peaches into containers and freeze.  Peaches may be dry packed with 1/2 cup sugar or syrup may be added.

Rhubarb

Wash in cold water and cut into 1 inch lengths.  Pack into containers and freeze.  Sugar may be added to rhubarb for pies using 1 cup sugar to 4 cups rhubarb.

Strawberries

Wash, drain and remove stems.  Pack whole or sliced using 3/4 cup sugar to 1 quart of berries.  Put into containers and freeze.
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