Select high quality Ontario fruit at its peak of freshness. It should be ripe but firm. Do not freeze fruit that is under or overripe, bruised or beginning to spoil. Berries, sour cherries and rhubarb are particularly good frozen, but pears and sweet cherries do not freeze well because they become too soft when thawed.
Preparation:
Wash fruit thoroughly in cold water. Avoid excessive soaking. Drain well and blot with tea towel or paper towel. Remove all extra moisture to reduce the formation of ice crystals. Prepare fruit as shown in attached chart.
Preventing Discolouration:
Enzymes in fruits produce browning when cut surfaces of apples, peaches, nectarines and apricots are exposed to air. Instead of blanching as with vegetables, the enzyme action is controlled by using ascorbic acid (Vitamin C). It is available in powder, crystal, or tablet forms. Other products which prevent discolouration are usually made of ascorbic acid mixed with sugar, or with sugar and citric acid. If you use one of these products, follow manufacturer’s directions.
Packing:
Fruit may be packed and covered in a sugar syrup; mixed with dry sugar before packing; or packed unsweetened. As sugar is a preservative, most fruit keeps its flavour, colour and texture better if packed in sugar or syrup. Preparing and packing methods are best determined by your intended use for the fruit. For example, fruit packed in syrup is generally best for uncooked desserts. Fruit packed unsweetened or in dry sugar is best for most cooking as there is less liquid in the product.
Unsweetened pack: Most berries, cherries, cranberries, currants and chopped rhubarb freeze well without sweetening. Spread a layer of fruit on a shallow tray lined with waxed or parchment paper and freeze. When solid, transfer to a freezer bag; remove air, seal and label. This is good for desserts, jam and jellies or for sugar-restricted diets. Because accurate measurements are important in jam and jelly making, pack measured quantities of fruit and mark the measure on package.
Dry sugar pack: Place fruit and sugar in a bowl and mix gently. Fill containers.
Dry sugar pack with ascorbic acid (for apples, peaches, nectarines and apricots): Add 1/4 tsp (1 mL) of powdered or crystal ascorbic acid to each quart (1 L) prepared fruit or 750 mg of tablet form dissolved in 1 tbsp (15 mL) water to prevent darkening. Add sugar (see attached chart for recommended amounts), mix gently and pack.
Syrup pack: Use the strength of syrup that best suits the tartness of the fruit and personal taste. Slice or cut fruit directly into containers. Cover with syrup, stir gently and leave headspace for expansion.
Syrup pack with ascorbic acid (for apricots and peaches): To 1 quart (1 L) cold syrup, add 1/4 tsp (1 mL) powder or crystal ascorbic acid, or 750 mg in tablet form. If using tablets, dissolve in 1 tbsp (15 mL) water before adding to syrup. Cover fruit with syrup in container, stir gently and leave headspace for expansion.
| Type of Syrup | Sugar | Water | Yield |
|---|---|---|---|
| Thin | 1 cup (250 mL) | 2 cups (500 mL) | About 2 ½ cups (625 mL) |
| Moderately thin | 1 cup (250 mL) | 1 ½ cups (375 mL) | About 2 cups (500 mL) |
| Medium | 1 cup (250 mL) | 1 cup (250 mL) | 1 ½ cups (375 mL) |
| Heavy | 1 cup (250 mL) | 3/4 cup (175 mL) | About 1 ¼ cups (300 mL) |
Thawing:
Frozen fruit used as “fresh fruit” is better if not thawed completely. Serve with a few ice crystals remaining. For pies and puddings, thaw fruit only enough to separate pieces or to spread. Proceed with recipe; increased thickening may be necessary, depending on fruit used. Reduce amount of sugar in the recipe if sugar was added before freezing.
For thawing a 2 cup (500 mL) container of fruit allow:
- 6 to 8 hours in the refrigerator
- about 3 hours at room temperature; or
- about 1 hour if container is placed in a pan under cold running water.
Refrigerate thawed fruit promptly. Flavour, appearance and texture deteriorate at room temperature.
Storage Time:
Fruit may be stored for 1 year at 0°F (-18°C).
