Freezing instructions
General information- Syrup may preserve the color of peaches that darken with air contact.
Pack juicy fruit with sugar only. Syrup will form.
Blueberries freeze well without sugar.
Generally, dry packing is better for pies, and syrup packing is better for dessert uses.
Blueberries & Blackberries
Use large, ripe berries. Sort and discard soft fruit and leaves. Then use one of the following methods:
1. Sugarless pack Do not wash fruit before freezing. Spread fruit out on a cookie sheet and place in the freezer. When frozen, put in ziplock freezer bags. Return to freezer. Rinse before use.
2. Syrup pack Wash berries then spread out on paper towels to air dry. Put berries in glass or plastic containers suitable for freezing then cover with 30% sugar solution, and seal container. Put in freezer. (See instructions below)
3. Dry pack Add 1/2 cup sugar to 1-quart fruit, sprinkle on fruit, then place in containers. Put in freezer.
Peaches
Use only firm, ripe fruit. Peel and slice enough for one carton at a time. Then use one of the following methods:
1. Syrup pack Pack and cover with 40%-60% syrup immediately, then seal. (See instructions below)
2. Dry pack See Blueberries.
3. Sugarless pack Method A Sprinkle a few drops of solution (1/4-tsp. ascorbic acid and water), then toss gently. Spread peach slices out on a wax paper covered cookie sheet and freeze. When frozen, put in ziplock bags and put in freezer.
4. Sugarless pack Method B Do not slice. Put whole peaches on cookie sheet. When frozen, put in large ziplock bags. When ready to use in pies or cobblers, thaw for a short time only. Peaches should be semi-frozen when run under tepid water. The skin will come off easily. Slice as desired. Use immediately.
Dry Pack
Use 1/2 cup sugar to 1 quart of fruit for dry packing. Place in any suitable freezing container.
Syrup for syrup pack method
To make syrups with approximately the correct proportions of sugar, use the following amounts of water with each cup of sugar.
Syrup Sugar Water
|
30% |
1 cup |
2 cups |
|
40% |
1 cup |
11/4 cups |
|
50% |
1 cup |
7/8 cup |
|
60% |
1 cup |
1/2 cup |
Dissolve sugar in warm water, stir. Be sure to cool it before using. Ascorbic acid helps prevent browning. Add 1/4 teaspoon ascorbic acid crystals to 4 cups of syrup, or 150 mg crushed vitamin C to 1-cup syrup. Drug and health food stores sell crystals. Place cut-up peeled peaches in jars. Pour syrup over fruit. Leave 1/2 inch to allow for expansion when freezing. Cover and freeze.
One can also process jars so freezing isn't necessary. Check a cookbook for instructions.