Fruit |
Preparing |
Freezing |
|---|---|---|
Apples |
1. For use in pies and puddings: peel, core and slice. 2. Make into applesauce. |
1. Pack in dry sugar using 1/4 cup (50 mL) sugar to 4 cups (1 L) fruit (see dry sugar pack with ascorbic acid). 2. Sweeten if desired and pack when cold. |
Apricots |
1. For use in puddings or as fruit: cut into halves and pit. 2. For use in pies: cut in quarters and pit |
1. Pack in moderately thin syrup (see syrup pack with ascorbic acid). 2. Pack in dry sugar using 3/4 cup (175 mL) sugar to 4 cups (1 L) fruit (see dry sugar pack with ascorbic acid). |
Blueberries |
Do not wash before freezing. Stem. |
Pack without sugar or syrup. Place on tray and freeze until firm. Pack in freezer bag. Wash before serving. |
Cantaloupe |
Cut in half, remove seeds and soft fibres. Cut in 3/4 inch (2 cm) cubes or balls. |
Pack in dry sugar using 1/2 cup (125 mL) sugar to 4 cups (1 L) fruit. |
Cherries (sour) |
Pit |
Pack in dry sugar usign 1 cup (250 mL) sugar to 4 cups (1 L) fruit. |
Currants, Cranberries |
Stem. |
Pack without sugar or syrup. Place on tray and freeze until firm. Pack in freezer bag. |
Fruit juices |
Extract juice for jelly making. |
Pack without sugar. |
Fruit Salad |
Prepare as individual fruit. |
Pack in thin syrup to cover. |
Gooseberries |
Remove stems and blossom ends. |
Pack without sugar or syrup. |
Peaches |
Dip in boiling water 1/2 to 1 mintue, then in cold water. Remove skins and pits. Slice. |
Pack in moderately thin syrup to cover (see syrup pack with ascorbic acid); or pack in dry sugar using 3/4 cup (175 mL) sugar to 4 cups (1 L) fruit (see dry sugar pack with ascorbic acid). |
Plums |
Halve and pit. |
Pack in dry sugar using 3/4 cup (175 mL) sugar to 4 cups (1 L) fruit; or pack in thin syrup to cover. |
Raspberries |
1. Leave whole. 2. Leave whole. |
1. Pack in dry sugar using 3/4 cup (175 mL) sugar to 4 cups (1 L) fruit. 2. Pack without sugar. Place on tray and freeze until firm. Pack in freezer bag. |
Rhubarb |
1. Cut stalks in 1-inch (2.5 cm) lengths. 2. Make into sauce. |
1. Pack without sugar. Place on tray and freeze until firm. Pack in freezer bag. 2. Sweeten to taste and pack cold. |
Strawberries* |
1. Leave whole, cut in quarters or slice. 2. Leave whole. |
1. Pack in dry sugar using 1/2 cup (125 mL) sugar to 4 cups (1 L) whole berries, or 3/4 cup (175 mL) sugar to 4 cups (1 L) quartered or sliced berries. 1. Pack in dry sugar using 1/2 cup (125 mL) sugar to 4 cups (1 L) whole berries, or 3/4 cup (175 mL) sugar to 4 cups (1 L) quartered or sliced berries. |
*The colour of thawed strawberries packed without sugar is paler and the texture is softer than those frozen with sugar.
