Online Publications
FCS3-336
Freezing Fresh Fruits
Freezing has advantages over other methods of preservation for fruits.
Freezing keeps the natural color, fresh flavor, and nutritional value of
fruits. With the exception of pears, which become mushy, most fruits freeze
very well. Fruits are best frozen soon after harvesting when they are firm
and ripe and at the peak of their quality. For thawed fruits with a pleasing
color, texture, flavor, and maximum nutritional value, select varieties
suitable for freezing, use strict sanitary procedures, and follow the guidelines
in this publication.
Before Packaging
Before you begin the freezing process, gather all the ingredients and equipment
you will need. Begin by washing the fruit in cold water. Wash a small quantity
at a time as too much handling may bruise delicate fruits. Immediately
drain the fruit thoroughly. If you allow fruits to soak in water, they
lose water-soluble nutrients and flavor and become waterlogged. Cut or
crush larger fruits into smaller pieces. Less-than-perfect fruit is suitable
for crushed or pureed packs. It is best to prepare enough fruit for only
a few containers at one time, around 2 to 3 quarts. Approximate yields
of frozen fruits from fresh are listed at the end of this publication.
Remember that yield will vary with the size, quality, maturity, variety,
trim, and cut size of the fruit.
Types of Packs
Most fruits have a better texture and flavor if packed in sugar or syrup.
Some may be packed without sweetening, as sugar is not necessary to safely
freeze fruits. The method used to pack the fruit will depend on how you
plan to use it. There are several ways to pack fruits for freezing: syrup
pack, sugar pack, dry pack, or unsweetened pack. Whichever method you use,
leave the appropriate headspace. Fruits packed in a syrup are generally
best for dessert use, while those packed in dry sugar or unsweetened are
best for most cooking purposes because there is less liquid.
|
Headspace to Allow between Packed Food and Closure
|
Type of Pack |
Container with wide top opening |
Container with narrow top opening
|
| Pint |
Quart |
Pint |
Quart |
| Liquid Pack* |
½ inch |
1 inch |
¾ inch*** |
1½ inch |
| Dry Pack** |
½ inch |
½ inch |
½ inch |
½ inch |
* Fruit packed in juice, sugar, syrup, or water; crushed
or pureed fruit; or fruit juice.
** Fruit packed without added sugar or liquid.
***Headspace for juice should be 1½ inches. |
Syrup Pack
To make syrup, dissolve sugar in lukewarm water and mix until the solution
is clear. Chill the syrup before using. A 40% syrup is recommended for
most fruits. To prevent masking of flavor, mild-flavored fruits may require
lighter syrups. Heavier syrups may be needed for very sour fruits. Below
is a master recipe from which any of the syrups can be made. Directions
for each fruit contain the percentage of syrup needed for a successful
syrup pack. It takes ½ to b cup of syrup for each pint package of
fruit. When packing fruit into containers, be sure the syrup covers the
fruit, so that the top pieces will not change in color and flavor. To keep
the fruit under the syrup, place a small piece of crumpled waxed paper
or other water-resistant wrapping material on top and press fruit down
into syrup before closing and sealing the containers.
Sugar Pack
Fruits such as sliced peaches, strawberries, figs, deseeded grapes, plums,
and cherries will produce enough syrup to cover the fruit if the fruit
is layered with sugar and allowed to stand 15 minutes. Some small whole
fruits may be coated with sugar and immediately frozen. First, cut the
fruit into a bowl or shallow pan. Sprinkle the quantity of sugar needed
(given in the directions for each fruit on following pages) over the fruit.
Mix gently until the juice is drawn out and the sugar is dissolved. Pack
the fruit into a container, seal, label, and freeze.
Dry Pack
The dry pack is good for small whole fruits such as berries. Simply pack
the fruit into a container, seal, label, and freeze. To make dry packing
easier, spread a single layer of washed fruit on shallow trays and freeze.
When the fruit is frozen, promptly package and return to the freezer.
| Master Recipe for Syrup |
| Type of Syrup |
% Syrup |
Sugar (cups) |
Water (cups) |
Yield of Syrup (cups) |
|
Very Light
|
10%
|
½
|
4
|
4½
|
|
Light
|
20%
|
1
|
4
|
4¾
|
|
Medium
|
30%
|
2
|
4
|
5
|
|
Medium
|
35%
|
2½
|
4
|
5
|
|
Heavy
|
40%
|
3
|
4
|
5½
|
|
Very Heavy
|
50%
|
4¾
|
4
|
6½
|
|
Very Heavy
|
60%
|
7
|
4
|
7¾
|
|
Very Heavy
|
65%
|
8¾
|
4
|
8
|
| Dissolve sugar in lukewarm water. Chill before use.
The syrup may be made a day ahead and kept cold in the refrigerator until
time to use. Up to one-quarter of the sugar may be replaced by corn syrup
or mild-flavored honey. |
Unsweetened Pack with Liquid
Unsweetened fruit may be packed in water, unsweetened juice, or pectin
syrup. However, fruits packaged without sugar do not have the plump texture
and good color of those packed with sugar. Raspberries, blueberries, steamed
apples, gooseberries, currants, cranberries, rhubarb, and figs freeze well
without sugar. Pectin syrup, instead of water or juice, is often used for
peaches or strawberries because they retain their texture better if frozen
in pectin syrup.
Pectin Syrup Yield: 3 cups 1 package powdered pectin 2¾ cups
water Mix together pectin and 1 cup of water. Boil for 1 minute. Remove
from heat and add remaining water. Cool. Add more water if a thinner syrup
is desired.
Preventing Discoloration
Some fruits, such as peaches, apples, pears, and apricots, darken during
freezing. They may also lose their flavor after thawing. Discoloration
can be prevented or lessened with an anti-darkening treatment. Use the
amount and type specified in the directions for freezing specific fruits
because not all fruits are protected equally well by all treatments.
Ascorbic Acid
Ascorbic acid, commonly referred to as vitamin C, is the most effective
treatment in preserving the natural color and flavor of fruits for freezing,
and it adds nutritive value. The powdered form is available at some pharmacies
or where freezing supplies are sold. Ascorbic acid tablets may be easier
to find and less expensive, but they are more difficult to dissolve. Crush
the tablets finely before use. Fillers in the tablets may make the syrup
cloudy but are not harmful. Make only as much ascorbic acid solution as
needed. One-half teaspoon of powdered ascorbic acid equals 1500 milligrams.
Commercial ascorbic acid mixtures are available. Follow the manufacturer’s
directions when using these. In a syrup pack, add dissolved ascorbic acid
to the cold syrup before using. Stir gently so air is not incorporated
into the syrup. All syrups should be kept in the refrigerator until used.
In a sugar pack, sprinkle the dissolved ascorbic acid over the fruit juice
before adding the sugar. In an unsweetened pack, sprinkle the dissolved
ascorbic acid over the fruit and mix thoroughly just before packing. If
fruit is packed in water, dissolve the ascorbic acid in the water. If fruit
is packed in fruit juices, add the ascorbic acid directly to the juice
and stir only enough to dissolve the ascorbic acid. In crushed fruits and
fruit purees, add the dissolved ascorbic acid to the fruit preparation
and mix gently.
Citric Acid or Lemon Juice
Citric acid or lemon juice is sometimes used in place of ascorbic acid.
When used in large quantities, they mask natural fruit flavors and make
the fruits too sour.
Steaming
Steaming works best for fruits that will be cooked before serving. Steam
fruits just until hot.
Directions for Freezing
Sliced Apples
Apples packed in sugar or frozen unsweetened are good for pie making. A
40% syrup pack is preferred for apples to be used for fruit salad. To prevent
darkening, treat each quart of syrup with ½ teaspoon of powdered
ascorbic acid. Select unblemished, ripe apples that are crisp and firm,
not mealy in texture. Wash, peel, and core. Slice medium apples into twelfths,
large apples into sixteenths. To syrup pack, slice apples directly into
cold syrup in freezer container, starting with ½ cup of 40% syrup
for each pint container. Press fruit down in containers and add enough
syrup to cover. Leave headspace. Seal, label, and freeze. To sugar pack,
slice apples into a solution of 2 tablespoons of salt to 1 gal-lon of water.
Soak apples in the solution no more than 15 minutes. Drain thoroughly.
Sprinkle ½ cup sugar evenly over each quart of apple slices and
stir. Pack apples into containers and press fruit down, leaving appropriate
headspace. Seal, label, and freeze. For an unsweetened pack, follow the
directions for the sugar pack, omitting the sugar.
Applesauce
Wash apples. Peel, if desired, core, and slice. Add 1 cup water for every
quart of apple slices, and cook until tender. Cool and strain if necessary.
Sweeten to taste with ¼ to ¾ cup sugar for each quart of
apples. Pack into containers, leaving headspace. Seal, label, and freeze.
Blackberries, Boysen-berries, Dewberries, Loganberries, Raspberries, and
Youngberries
A 40 or 50% syrup pack is preferred for berries to be served uncooked.
Berries to be used to make pies or jam can be satisfactorily frozen using
a sugar or unsweetened pack. Seedy berries are best for use in making purees
or juice. Select firm, plump, ripe berries with glossy skins. Sort and
remove any leaves and stems. Wash and drain. To syrup pack, pack berries
into freezer containers; cover with 40 or 50% syrup, depending on the sweetness
of the fruit. Leave headspace. Seal, label, and freeze. To sugar pack,
add ¾ cup sugar to 1 quart berries. Stir until most of the sugar
is dissolved. Fill containers, leaving headspace. Seal, label, and freeze.
For crushed or pureed berries, prepare as for whole berries. Then crush.
To puree, press through a sieve. Add 1 cup of sugar to each quart of crushed
berries or puree. Stir until sugar is dissolved. Pack into containers,
leaving headspace. Seal, label, and freeze.
Blueberries, Huckleberries, and Elderberries
A 40% syrup pack is preferred for berries to be served uncooked. Unsweetened
berries are satisfactory for cooking. Select full-flavored, ripe berries
all about the same size, preferably with tender skins. Sort, wash, and
drain. Steam for 1 minute, and cool immediately to tenderize skin. To syrup
pack, cover berries in freezer container with cold 40% syrup. Leave headspace.
Seal, label, and freeze. For crushed or pureed berries, select fully ripened
berries. Sort, wash, and drain. Crush or press berries through a fine sieve
to puree. To each quart of crushed berries or puree, add 1 to 1c cups sugar.
Stir until sugar is dissolved. Pack into containers, leaving headspace.
Seal, label, and freeze.
Cherries, Sour
A 60 to 65% syrup pack is best for sour cherries to be served uncooked.
A sugar pack is preferable for those to be used for pies or other cooked
products. Select bright red, tree-ripened, red-tart cherries. Stem, sort,
and wash thoroughly. Drain and pit. To syrup pack, cover cherries in freezer
containers with cold 60 to 65% syrup, depending on the tartness of the
cherries. Leave headspace. Seal, label, and freeze. To sugar pack, add
¾ cup sugar to each quart of cherries. Stir until sugar is dissolved.
Pack into containers, leaving headspace. Seal, label, and freeze. To crush
cherries, prepare as for whole cherries. Crush coarsely. Add 1 to 1½
cups sugar, depending on sweetness desired to each quart of crushed fruit.
Stir until sugar is dissolved. Pack into containers, leaving headspace.
Seal, label, and freeze. To puree cherries, prepare as for whole cherries.
Crush cherries, heat to boiling point, cool, and press through a sieve.
Add ¾ cup sugar to 1 quart puree. Pack puree into containers, leaving
head-space. Seal, label, and freeze. To juice cherries, prepare as for
whole cherries. Crush cherries, heat to 165°F to start the flow of
juice, and strain juice through a jelly bag. Cool and refrigerate overnight.
Pour off clear juice for freezing, or juice may be packed as soon as it
cools, then strained when it is thawed for serving. Add 1½ to 2
cups sugar to each quart of juice, or pack without added sugar. Pour into
containers, leaving headspace. Seal, label, and freeze.
Cherries, Sweet
Sweet cherries should be prepared quickly to avoid changes in color and
flavor. Dark varieties are best for freezing. Select well-colored, tree-ripened
fruit with a sweet flavor. Sort, stem, wash, and drain. Remove pits, if
desired—they tend to give an almond-like flavor to the fruit. Pack cherries
into containers. Cover with a cold 40% syrup, to which ½ teaspoon
of powdered ascorbic acid has been added to each quart. Leave head-space.
Seal, label, and freeze.
Cranberries
Choose firm, deep-red cranberries with glossy skins. Stem and sort. Wash
and drain. Unsweetened cranberries freeze very well. To syrup pack, cover
cranberries in freezer containers with a cold 50% syrup. Leave headspace.
Seal, label, and freeze. To puree cranberries, prepare as for freezing
whole. Cook each quart of cran-berries in 2 cups of water until skins crack
open. Press through a sieve. Add sugar to taste, about 2 cups for each
quart of puree. Pack into containers, leaving headspace. Seal, label, and
freeze.
Gooseberries
Whole gooseberries may be frozen in a 50% syrup pack or without sweetening.
For use in pies or preserves, the unsweetened pack is best. Choose fully
ripe berries if freezing for pie filling. Choose berries a little under-ripe
for jelly-making. Sort, remove stems and blossom ends, and wash. Pack into
containers, leaving headspace. Seal, label, and freeze.
Grapes
Whole or halved grapes are best frozen with a 40% syrup, but grapes to
be used for juice or jelly can be frozen without sweetening. Select firm-ripe
grapes with tender skins and full color and flavor. Wash and stem. Leave
seedless grapes whole. Cut table grapes with seeds in half, and remove
seeds. To puree grapes, wash, stem, and crush the grapes. Bring to a boil.
Drain off free juice and freeze. Cool the crushed grapes, and press through
a sieve. To 1 quart of puree, add ½ cup sugar. Pack into containers,
leaving headspace. Seal, label, and freeze. The puree may develop a gritty
texture because of tartrate crystals, but these crystals disappear when
the puree is heated. To make juice from grapes, wash, stem, and crush grapes.
Strain through a jelly bag. Let juice stand overnight in the refrigerator
while any sediment sinks to the bottom. Pour off the clear juice for freezing.
Pour juice into containers, leaving headspace. Seal, label, and freeze.
If tartrate crystals form in frozen juice, they may be removed by straining
the juice after it thaws.
Melons
Cantaloupe, Honeydew, and Watermelon
Slices, cubes, or balls of melon freeze well in a 30% syrup. Select
firm-fleshed, well-colored, ripe melons. Wash melon, cut in half, remove
seeds, and peel. Cut melons into slices, cubes, or balls. Pack into containers,
leaving headspace. Seal, label, and freeze.
Peaches
Peaches in halves and slices have better quality when packed in 40% syrup
or with sugar, but a water pack will serve if sweetening is not desired.
Add ½ teaspoon of powdered ascorbic acid for each quart of syrup.
Select firm, ripe peaches with no green color in the skins. Sort, wash,
pit, and peel. Halve or slice if desired. To sugar pack, add b cup sugar
to each quart of prepared fruit and mix well. Sprinkle ¼ teaspoon
of powdered ascorbic acid dissolved in ¼ cup cold water to each
quart of fruit over the peaches before adding sugar. Pack into containers,
leaving headspace. Seal, label, and freeze. To water pack, cover peaches
with cold water containing 1 teaspoon of powdered ascorbic acid to each
quart of water in freezer containers. Leave headspace. Seal, label, and
freeze. To crush or puree peaches, dip peaches in boiling water for ½
to 1 minute to loosen skins. Cool in cold water, remove skins, and pit.
Crush peaches coarsely. To puree, press through a sieve, or heat pitted
peaches 4 minutes in just enough water to prevent scorching, and then press
through a sieve. Mix 1 cup of sugar with each quart of crushed or pureed
peaches. For better quality, add c tea-spoon of powdered ascorbic acid
to each quart of fruit. Pack into containers, leaving headspace. Seal,
label, and freeze.
Pears
Select pears that are well-ripened and firm but not hard. Wash, peel, cut
in halves or quarters, and remove cores. Heat pears in boiling 40% syrup
for 1 to 2 minutes, depending on size of pieces. Drain and cool. Pack pears
into freezer containers and cover with cold 40% syrup. For a better product,
add ¾ teaspoon of powdered ascorbic acid to each quart of cold syrup.
Leave headspace. Seal, label, and freeze.
Plums
Frozen plums are very good for use in pies and jams or in salads and desserts.
The unsweetened pack is preferred for plums to be used for jams. Choose
firm, tree-ripened fruit of deep color. Sort and wash. To syrup pack, pack
whole or cut fruit into freezer containers. Cover fruit with cold 40 or
50% syrup, depending on tartness of fruit. For improved quality, add ½
teaspoon powdered ascorbic acid to each quart of syrup. Leave headspace.
Seal, label, and freeze. To puree, cut plums in half and remove pits. Puree
may be prepared from unheated or heated fruit, depending on the softness
of the fruit. To prepare puree from unheated fruit, press raw fruit through
a sieve. For better quality, add ¼ to ½ teaspoon powdered
citric acid to each quart of puree. To prepare puree from heated fruit,
add 1 cup of water for each 4 quarts of fruit. Bring to boil, cook 2 minutes,
cool, and press through a sieve. Mix ½ to 1 cup of sugar with each
quart of puree, depending on tartness of fruit. Pack into containers, leaving
headspace. Seal, label, and freeze. To make juice from plums, wash plums,
then simmer until soft in enough water to barely cover. Strain through
a jelly bag. Cool. If desired, sweeten with 1 to 2 cups of sugar for each
quart of juice, depending on tartness of fruit. Pour into containers, leaving
headspace. Seal, label, and freeze.
Rhubarb
Rhubarb pieces are best either unsweetened or packed in a 40% syrup. Wash,
trim, and cut into 1- to 2-inch pieces or in lengths to fit the package.
Heating rhubarb in boiling water for 1 minute and cooling promptly in cold
water helps retain color and flavor. Choose firm, tender, well-colored
stalks with good flavor and few fibers. To puree rhubarb, add 1 cup of
water to 1½ quarts of washed rhubarb and boil 2 minutes. Cool and
press through a sieve. Mix b cup sugar with 1 quart of puree. Pack into
containers, leaving headspace. Seal, label, and freeze. To make juice from
rhubarb, wash, trim, and cut into pieces 4 to 6 inches long. Add 1 quart
water to 4 quarts rhubarb and bring to a boil. Press through a jelly bag.
Cool. Sweeten, if desired, using ½ cup sugar to each quart of juice.
Pour into containers, leaving headspace. Seal, label, and freeze.
Strawberries
Whole or sliced strawberries freeze well in a 50% syrup or with added sugar.
Large berries are better sliced or crushed. Sort berries, wash them in
cold water, drain well, and remove caps. Choose firm, ripe, red berries,
preferably with a slightly tart flavor. To sugar pack, add ¾ cup
sugar and ½ teaspoon powdered ascorbic acid to 1 quart of strawberries
and mix thoroughly. Put into containers, leaving headspace. Seal, label,
and freeze. To slice or crush, prepare as for whole strawberries. Then
slice or crush partially or completely. Add ¾ cup sugar to 1 quart
of strawberries and mix thoroughly. Pack into containers, leaving headspace.
Seal, label, and freeze. To puree, prepare as for whole strawberries. Press
berries through a sieve. Add b cup sugar to 1 quart of puree and mix well.
Put into containers, leaving headspace. Seal, label, and freeze. To make
juice, choose fully ripe strawberries. Sort and wash them in cold water.
Drain well and remove caps. Crush strawberries and strain juice through
a jelly bag. Sweeten with b to 1 cup sugar to each quart of juice or leave
unsweetened. Pour into containers, leaving headspace. Seal, label, and
freeze.
| Table of Fruit Yields |
| Fruit | Fresh | Frozen |
| Apples | 1 bu (48 lb) | 32 to 40 pt |
| Berries | 1 crate (16 qt) | 20 to 24 pt |
| Cherries | 1 bu (56 lb) | 36 to 44 pt |
| Cranberries | 1 box (25 lb) | 50 pt |
| Melons | 1 dozen (28 lb) | 22 pt |
| Peaches | 1 bu (48 lb) | 32 to 48 pt |
| Pears | 1 bu (50 lb) | 40 to 50 pt |
| Plums | 1 bu (56 lb) | 38 to 56 pt |
| Raspberries | 1 crate (24 pt) | 24 pt |
| Rhubarb | 15 lb | 15 to 22 pt |
| Strawberries | 1 crate (16 qt) | 24 to 28 pt |
Prepared by Sandra Bastin, Ph.D., R.D., Extension Specialist in Food and Nutrition
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