Help Freezing Fruits?

Question

I love to eat fruit, and right now is the prime time to get a lot of fruit for very little cost. I know that I can freeze pineapple and blueberries by putting them in an air locked freezer bag {pineapples have to be diced}, and they come out as good as new when thawed. I heard you have to cook strawberries for a minute before freezing? Can anyone else offer me some tips? I want to be able to freeze rasperries, kiwi, and watermelon, and if possible, oranges and apples, though I doubt they can ne, and I doubt the watermelon too? Anyway, any advice would be greatly appreciated. Please no guessing. Please only answers from people that have successfully frozen and thawed out fruits. Thank you. :)

Answer 1

Not sure about the freezing but you certainly can dehyddrate them and make fruit snacks for later. A tip for blueberries: freeze them in one layer on a cookie sheet. When frozen, put them in an airtight container. This way they don't freeze to each other and are one big clump. You can just use a few at a time.

Answer 2

Berries do not have to be cooked before being frozen. Blueberries shouldn't even be washed. There are no restrictions on washing other berries. If you freeze fruits that turn brown when exposed to air, soak them in Fruit Fresh and water or lemon juice and water before freezing them to maintain their fresh color.

Answer 3

I freeze apples all the time to use for apple pie ,I peel and core them rinse in lemon juice to keep them white .

Answer 4

Foodsaver I use mine all the time and it's so worth it.

Answer 5

Freezing Fruits

Freezing fruits is simple and easy. Freezing costs more than canning or drying but preserves more nutrients and a fresher flavor, if done properly.

Freezing does not completely destroy bacteria, molds, and yeasts, but it does retard their growth. As soon as food is thawed, microorganisms may continue to grow.

Natural enzymes in fruits cause flavor, color, texture, and nutritive value changes. Freezing slows enzyme activity but does not stop it. You can prevent enzyme browning in light-colored fruits by treating them with ascorbic acid and other commercial products.

Selecting and Washing
Fully ripe fresh fruits lose quality rapidly after harvesting. Harvest only an amount you can preserve within a few hours; otherwise, refrigerate, then freeze as soon as possible.

Choose fully ripe, but firm, fruit. Underripe fruits may be bitter. Freeze soft, very ripe fruits as purees.

To thoroughly remove dirt, bacteria, and pesticide residue, wash all fruits in cold water. Drain and rinse several times with cold water. Lift fruits from water to prevent redepositing of dirt and residues. Do not let fruits soak.

Packaging
Air leads to flavor loss or off flavors. If moisture evaporates, frozen food becomes dry, tough, and may develop grayish spots called "freezer burn." To prevent air exposure and moisture loss, use only moisture-proof, vapor-proof packaging designed for freezing. Examples are "can or freeze" glass jars, plastic freezing containers, heavyweight aluminum foil, plastic-coated freezer paper, and polyethylene wraps and bags. Only sealing tape designated for freezer use will adhere at freezing temperatures. Place freezer bags in rigid containers for easy stacking.

Pack fruit and syrup tightly in freezer bags or rigid containers. Squeeze air from bags before sealing. Leave 1/2-inch headspace for expansion in rigid containers. Whole berries may be frozen in a single layer on a tray until nearly solid. Package at once. Label and date product and return it to freezer.

Freezing
Because water in fruits expands during freezing and breaks cell walls, thawed fruits may leak juices and be soft. To retain quality, freeze fruits quickly at lowest possible freezer setting. Freeze only 2 to 3 pounds of food per cubic foot of available storage space in 24 hours.

Storing
Maintain freezer at 0 degrees Fahrenheit (F) or less. If power fails, keep freezer closed; food should stay frozen 24 to 48 hours. If available, protect food with 25 pounds of dry ice per 10 cubic feet of freezer space. Food can safely be refrozen if it still contains ice crystals. Some loss of quality and food value will occur.

Keep an inventory and use oldest foods first. The more food you put into your freezer in a year, the less the operating cost per pound. Use frozen fruits within one year. Citrus fruit and juices should be used within 6 months.

Preparing
Defrost fruit in its original package in one of these ways: at room temperature in a pan of cool water, in a microwave oven, or in the refrigerator. Serve fruit with a few ice crystals still remaining. Completely thawed fruits will be limp or mushy and may discolor.

Directions for Freezing Fruit

Wash and sort fruit. Discard poor quality pieces. Work with small quantities. Pare and remove pits, seeds, and blemishes. Leave whole, slice, or puree (see chart or directions for individual fruits).


Treat washed and sorted fruit with ascorbic acid (available at drugstores, 1 teaspoon = 3 grams) or some other treatment to prevent discoloration of fruits, particularly apples, peaches, and nectarines. Add crystalline ascorbic acid to chilled syrup just before using or follow manufacturer's directions if using other anti-darkening products.


Pack with sugar or syrup or leave unsweetened (dry). Unsweetened fruits lose quality faster than sweetened fruits. Sugar helps fruit retain its flavor, color, and texture, but is not necessary to preserve fruit safely. Artificial sweetener can also be added to fruit prior to freezing.

Types of Pack
Sugar pack--Sprinkle sugar over the fruit and mix gently. Allow to stand for 10-15 minutes to draw out juice, which will dissolve sugar, or freeze immediately.

Syrup pack--Dissolve sugar in lukewarm water until the solution is clear. Cool, then add ascorbic acid and just enough syrup to cover fruit (about 1/2 to 2/3 cup per pint). To keep fruit under syrup, place a small crumpled piece of plastic or freezer wrap on top and press fruit down into syrup before sealing the container. One-fourth of the sugar may be replaced by light corn syrup or mild-flavored honey.

Dry pack--Pack fruit in container, seal, and freeze. Good for small whole fruits that taste good without sugar.

Tray pack--Spread a single layer of fruit on shallow trays and freeze. When frozen, package promptly and return to freezer. This pack allows portions to be used when needed.

Other unsweetened packs--Unsweetened fruit may also be packed in water, unsweetened juice, or pectin syrup. (To make pectin syrup, dissolve 1 package powdered pectin in 1 cup water, heat to boiling, and boil for 1 minute. Add 1 3/4 cup water and cool.) To keep the fruit under liquid, follow directions for syrup pack.

Artificial sweeteners--Sugar substitutes can be used in any of the unsweetened or dry packs or they can be added to the fruits before serving. However, sugar substitutes do not offer the beneficial effects of sugar (color protection and thickness of syrup).

References
Ball Blue Book (Vol. 1). (1995). Ball/Alltrista Corporation, Muncie, Indiana.

How to Freeze Food the Right Way. Gerald D. Kuhn and Anne V. A. Resurricion. Cooperative Extension Service, The Pennsylvania State University.

Preserving Food Safely (Version 3.0). Home Economics Library Program, Cooperative Extension Service, Michigan State University.

Putting Food By (Fourth Ed.). Janet Green, Ruth Hertzberg, Beatrice Vaughn, The Stephen Greene Press, Lexington, Massachusetts.

So Easy to Preserve (Third Ed.) (1993). Cooperative Extension Service, The University of Georgia.

Compiled by Sharon L. Mader, County Extension Agent, Family and Consumer Sciences/4-H, Sandusky County

Revised by Pat Shenberger, Ashland County

Syrups for use in freezing fruits
Type of syrup Percent syrup* Cups of sugar** Cups of water Yield of syrup in cups
Very Light 10 1/2 4 4 1/2
Light 20 1 4 4 3/4
Medium 30 1 3/4 4 5
Heavy 40 2 3/4 4 5 1/3
Very Heavy 50 4 4 6
* Approximate
** In general, up to one-fourth of the sugar may be replaced by corn syrup or mild-flavored honey. A large proportion of corn syrup may be used if a very bland, light-colored type is selected.


How to prepare fruits for freezing
Fruits Preparation
Apples Peel, core, and slice.
Syrup pack--Use 30-40 percent syrup; add 1/2 teaspoon (1500 mg.) ascorbic acid per quart of syrup. Slice apples into syrup in container, seal, and freeze.
Sugar pack--To prevent darkening, dissolve 1/2 teaspoon (1500 mg.) ascorbic acid in 3 Tablespoons water, sprinkle over fruit or steam blanch 1 1/2-2 minutes. Mix 1/2 cup sugar to 4 cups frui t. Seal and freeze. Dry and tray pack can be used.
Apricots Wash, halve, and pit. Peel and slice if desired. If not peeled, heat in boiling water 1/2 minute to keep skins from toughening during freezing. Cool in cold water and drain.
Syrup pack--Use 40 percent syrup and add 3/4 teaspoon (2250 mg.) ascorbic acid per quart of syrup.
Sugar pack--Pretreat fruit; dissolve 1/4 teaspoon (750 mg.) ascorbic acid in 3 Tablespoons cold water; sprinkle over 4 cups fruit. Mix 1/2 cup sugar per quart of fruit and stir until dissolved. Pack, seal, and freeze.
Bananas Peel and mash thoroughly. Add 1/2 teaspoon (1500 mg.) ascorbic acid or lemon juice per cup of mashed banana. Package, seal, and freeze.
Blueberries For dry pack, do not wash (washing results in a tougher-skinned product). Pack berries into container or freeze on a tray, then package. Wash before using. For sugar pack, wash first, then mix 2/3 cup sugar to 4 cups berries.
Cherries, red sour Wash, stem, and pit.
Syrup pack--Use 50 percent cold syrup, seal, and freeze.
Sugar pack--Mix 3/4 cup sugar to 4 cups cherries, then seal and freeze. Can use dry or unsweetened pack.
Cherries, sweet Wash, stem, and pit.
Syrup pack--Use 30-40 percent syrup with 1/2 teaspoon ascorbic acid to each quart syrup. Seal and freeze. Dry or unsweetened pack may be used.
Cranberries Pack without sugar in containers or freeze fruit on a tray. A 50 percent syrup may be used.
Grapes Sort, stem, and wash. Leave seedless grapes whole; cut grapes with seeds in half and remove seeds.
Syrup pack--Cover with 40 percent cold syrup, seal, and freeze.
Juice--Crush grapes. Add 1 cup water per gallon of grapes. Simmer for 10 minutes, then strain through a jelly bag. Let set overnight in refrigerator to remove tartrate crystals. Pour off clear juice for freezing and discard sediment. Seal and freeze.
Melons (cantaloupe, honeydew, or watermelon) Peel and remove seeds, then cut melons into slices, cubes, or balls.
Syrup pack--Put in containers and add 30 percent cold syrup. Seal and freeze.
Unsweetened--Pack into containers, seal, and freeze.
Peaches, nectarines Wash and peel.
Syrup pack--Use 40 percent syrup and add 1/2 teaspoon (1500 mg.) ascorbic acid per quart of syrup. Slice peaches directly into cold syrup in containers, press fruit down and add syrup to cover.
Sugar pack--Mix 2/3 cup sugar to 4 cups fruit. To retard darkening, sprinkle ascorbic acid solution (1/4 teaspoon in 3 Tablespoons cold water) to each quart fruit.
Plums, prunes Wash, halve, or quarter and pit.
Syrup pack--Cover with 40-50 percent cold syrup. Add 1/2 teaspoon (1500 mg.) ascorbic acid to each quart syrup. Seal and freeze.
Rhubarb Wash, trim, and cut into 1-inch lengths. Heating rhubarb in boiling water 1 minute, then cooling promptly in cool water helps retain color and flavor.
Dry pack--Pack tightly into containers without sugar, seal, and freeze.
Syrup pack--Pack into containers and cover with 40 percent cold syrup, seal, and freeze.
Strawberries Wash and remove caps.
Syrup pack--Cover berries in container with a cold 50 percent syrup, seal, and freeze.
Sugar pack--Mix 3/4 cup sugar to 4 cups berries, stir and let stand 15 minutes. Pack, seal, and freeze. May use dry or tray pack to freeze for unsweetened berries.
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Freezing Fruits
by P. Kendall 1

Quick Facts...
Freezing is one of the simplest and least time-consuming ways to preserve foods at home.
Berries and cherries are best frozen soon after harvest. Peaches, plums and apples may need to fully ripen before freezing.
Small whole fruits, such as berries or cherries, can be frozen individually on trays, packaged in bags and later used in salads or garnishes.
Most fruits maintain high quality for 8 to 12 months at 0 degrees F or below. Citrus fruits and citrus juices may be stored satisfactorily for 4 to 6 months.
Freezing is one of the simplest and least time-consuming ways to preserve foods at home. Freezing does not sterilize food; the extreme cold simply retards growth of micro-organisms and slows down changes that affect quality or cause spoilage in food. Properly frozen fruits retain much of their fresh flavor and nutritive value. Their texture may be somewhat softer, however, than fresh fruit.

Selecting Freezing Containers
To prevent evaporation and retain the highest quality in frozen foods, packaging materials should be moisture- and vapor-proof. Glass jars and metal and rigid plastic containers meet these criteria. Many packaging materials designed for frozen food, including most plastic bags and heavily waxed cartons, are not moisture- and vapor-proof, but are sufficiently moisture- and vapor-resistant to be used satisfactorily. Paper cartons from cottage cheese or milk are not sufficiently moisture- and vapor-resistant for quality frozen foods. If these cartons are used, keep the food no more than two weeks for best quality.

Container shape and size is another consideration. Food can be removed easily before thawing if containers have straight sides or sides that flare out. Square or rectangular flat-sided containers waste less freezer space than round containers.

Selecting and Preparing Fruit
Berries and cherries are best frozen soon after harvest. Peaches, apricots, plums, apples and pineapples may need to be held a short time after harvest to fully ripen before freezing.

Sort, wash and drain fruits carefully, discarding parts that are green or of poor quality. Do not allow fruits to soak in wash water -- they will lose nutrients and flavor. Prepare fruits as they will be used: stemmed, pitted, peeled and sliced. It is best to prepare enough fruit for only a few containers at a time, especially for fruits that darken rapidly.

Do not let galvanized equipment come into direct contact with fruit. The acid in the fruit dissolves zinc, which is poisonous. Also be wary of iron utensils or chipped enamel ware, as metallic off-flavors can result.

Preventing Darkening
Some fruits need pretreatment to prevent darkening. There are several anti-darkening treatments that may be used.

Ascorbic acid (vitamin C) is effective in preserving color and flavor and adds nutritive value. Ascorbic acid is available from pharmacies or where canning supplies are sold. To use, dissolve crystalline or powdered forms in a little cold water. When using tablets, crush first so they dissolve easily.

For syrup packs, dissolve 1/2 teaspoon crystalline ascorbic acid or 1,500 milligrams vitamin C in each quart of cold syrup shortly before using. Stir it in gently so as not to stir in air. Refrigerate until ready to use.

For sugar and unsweetened packs, sprinkle 1/4 teaspoon crystalline ascorbic acid dissolved in 1/4 cup of cold water over each quart of fruit just before adding sugar, if used. In fruit juices, add 1/4 teaspoon ascorbid acid directly to each quart of juice. Stir only enough to dissolve ascorbic acid.

In crushed fruits and fruit purees, add 1/4 teaspoon crystalline ascorbic acid dissolved in 1/4 cup of cold water to each quart of the fruit preparation and mix.

Ascorbic acid mixtures. Special commercial anti-darkening preparations (ascorbic acid mixed with sugar or with sugar and citric acid) also may be used to retard darkening. Follow manufacturer's directions.

Citric acid or lemon juice may be used for treating some fruits. However, neither is as effective as ascorbic acid. Dissolve 1/4 teaspoon crystalline citric acid or 3 tablespoons of lemon juice in each quart of cold water. Dip the prepared fruit in the solution and leave for one to two minutes. Drain and pack with sugar, syrup, water or fruit juice. One gallon of citric acid or lemon juice solution treats about 1 bushel of fruit.

Steaming for a few minutes before packing is enough to prevent firm fruits, such as apples, from darkening.

Methods of Packing Fruits
There are several ways to pack fruit for freezing. Fruits packed in syrup generally are best for most cooking processes. Small whole fruits, such as berries, packed on trays are good for salads or garnishes. (See Table 1 for sugar syrup recipes.)

Syrup pack. A 30-percent syrup -- 2 1/4 cups sugar and 5 1/4 cups water -- is recommended for most fruits. Lighter syrups are lower in caloric content and especially desirable for mild-flavored fruits, such as melons. Heavier syrups may be needed for very sour fruits. Allow 1/2 to 2/3 cup of syrup for each pint of fruit.

To pack fruit in syrup, pour 1/2 cup cold syrup into each container. Add fruit and cover with additional syrup, leaving sufficient headspace at top of container. Allow 1/2 inch of headspace for wide-top pints, 1 inch for wide-top quarts, 3/4 inch for narrow-top pints and 1 1/2 inches for narrow-top quarts. Allow 1 1/2 inches of headspace for juices packed in narrow-top containers, regardless of size.

Sugar pack. Place prepared, cut fruit in a bowl or shallow pan. Sprinkle sugar over the fruit (see specific fruit for amount). Mix gently with a large spoon until the sugar dissolves and juice is drawn out. Pack in containers, allowing the headspace recommended for syrup-packed fruit.

Unsweetened pack. Pack prepared fruit into containers without liquid or sweetening, or cover with water containing 1 teaspoon ascorbic acid per quart of water. Nonnutritive sweeteners may be added to the water to provide sweetness. Fruit also may be sweetened at the time of serving.

Soft fruits may be packed in their own juice by crushing the fruit lightly to produce juice. For firmer fruits, puree a small amount of the fruit to obtain enough juice to cover.

Pack foods tightly to cut down on the amount of air in the package. Press out as much air as possible for fruits packed in bags. Allow 1/2 inch of headspace for fruits packed without juice or liquid. For fruits packed in juice or liquid, allow headspace recommended for syrup packs.

Tray pack. Spread small, whole fruits, such as strawberries, raspberries, blueberries and sweet cherries, in a single layer on shallow trays and freeze. Remove and quickly package in labeled freezer bags or containers removing as much air as possible from containers and allowing no headspace. Seal and return promptly to freezer.

Table 1: Sugar syrup recipes.
Type of syrup
(% syrup) Sugar
(cups) Water
(cups) Approx. yield
of syrup
(cups) Calorie content per 2/3 cup
10 3/4 6 1/2 6 1/2 55
20 1 1/2 5 3/4 6 1/2 108
30 2 1/4 5 1/4 6 1/2 162
40 3 1/4 5 6 1/2 235
50 4 1/4 4 1/4 6 1/2 306
Dissolve sugar in cold or hot water. If hot water is used, cool syrup before using. Syrup may be made the day before and kept covered in the refrigerator. Up to one-fourth of the sugar may be replaced, amount for amount, with corn syrup or honey.

Sealing, Labeling and Storing
Before closing, make sure sealing edges are free of moisture or food. Place a small piece of crumpled parchment paper or other water-resistant wrapping material between the fruit and the lid of juice- or liquid-packed fruits to help keep the fruit submerged in the liquid. Close and carefully seal the container. Label packages plainly. Include name of food, date and type of pack.

Freeze packaged fruits as quickly as possible at 0 degrees F or below. For quickest freezing, place packages against freezing plates or coils in single layers. Freeze only as much at one time as will freeze within 24 hours.

Most fruits maintain high quality for eight to 12 months at 0 degrees or below. Citrus fruits and citrus juices may be stored for four to six months. Unsweetened fruits lose quality faster than those packed in sugar or syrup. Longer storage will not make the food unfit for use, but may impair its quality. Post a list of the frozen foods with freezing dates near the freezer, and check the packages off the list as they are removed.

References
Home Freezing of Fruits and Vegetables, Home and Garden Bulletin 10, U.S. Department of Agriculture, 1971.
Home Freezing, Mary Frances Sowers, Bulletin C-3401, Oklahoma State University Extension Service, Stillwater, Okla.
Table 2: Fruit freezing guide.
Fruit Preparation Type of Pack
Apples Wash, peel, core and slice into antidarkening solution -- 3 tablespoons lemon juice per quart of water. Pack in 30 to 40 percent syrup, adding 1/2 teaspoon crystalline ascorbic acid per quart of syrup. Or sprinkle with solution of 1/4 teaspoon ascorbic acid dissolved in 1/4 cup cold water per quart of fruit. Pack dry or with up to 1/2 cup sugar per quart of apple slices.
Applesauce Wash, peel if desired, core and slice. Add 1/3 cup water to each quart of apple slices. Cook until tender. Cool and strain. Sweeten to taste with 1/4-3/4 cup sugar per quart of sauce. Pack into containers.
Apricots Wash, halve, pit. Peel and slice if desired. If apricots are not peeled, heat in boiling water for 1/2 minute to keep skins from toughening during freezing. Cool in cold water, drain. Pack in 40 percent syrup, adding 3/4 teaspoon crystalline ascorbic acid per quart of syrup. Or sprinkle with ascorbic acid solution and pack with or without sugar as described for apples.
Avocados Peel soft, ripe avocados. Cut in half, remove pit, mash pulp. Add 1/8 teaspoon crystalline ascorbic acid to each quart of puree. Package in recipe-size amounts.
Berries Select firm, fully-ripe berries. Sort, wash, drain. Use 30 percent syrup pack, dry unsweetened pack, dry sugar pack, ( 3/4 cup sugar per quart of berries), or tray pack.
Cherries (sour
or sweet) Select well-colored, tree-ripened cherries. Stem, sort, wash thoroughly. Drain and pit. Pack in 30-40 percent syrup to which has been added 1/2 teaspoon ascorbic acid per quart. For pies and other cooked uses, pack in dry sugar using 3/4 cup sugar per quart of fruit.
Citrus fruits,
(sections or slices) Select firm fruit, free of soft spots. Wash and peel. Section fruit, removing all membranes and seeds. Pack in 40 percent syrup or in fruit juice. Add 1/2 teaspoon ascorbic acid per quart of syrup or juice.
Citrus fruit juice Select fruit as directed for sections. Squeeze juice from fruit using squeezer that does not press oil from rind. Sweeten with 2 tablespoons sugar per quart of juice or pack unsweetened. Add 3/4 teaspoon ascorbic acid per gallon of juice.
Fruit juices
(noncitrus) Select fully ripe fruit. Crush. Heat slightly until juice flows from pulp. Strain through cloth bag. Add sugar to taste -- approximately 1/4 cup per quart. Pour into containers and/or ice cube trays and freeze. Remove cubes from trays and store in freezer bags.
Grapes Select firm, ripe grapes. Wash and stem. Leave seedless grapes whole. Cut grapes with seeds in half and remove seeds. Pack in 20 percent syrup or pack without sugar. Use dry pack for halved grapes and tray pack for whole grapes.
Melons (cantaloupe,
honeydew,
watermelon) Select firm-fleshed, well-colored, ripe melons. Wash rinds well. Cut open, scoop out seeds. Slice or cut in chunks. Pack in 30 percent syrup or pack dry using no sugar. Pulp also may be crushed (except watermelon), adding 1 tablespoon sugar per quart and freeze in recipe-size containers.
Peaches or
nectarines Select firm, ripe fruit. Sort, wash, pit and peel. Cut in halves, quarters or slices into antidarkening solution -- 3 tablespoons lemon juice per quart of water. Pack in 30-40 percent syrup, adding 1/2 teaspoon crystalline ascorbic acid per quart of syrup. Or sprinkle each quart of fruit with solution of 1/4 teaspoon ascorbic acid dissolved in 1/4 cup cold water. Add up to 2/3 cup sugar, mix well and pack in containers. May also be packed in cold water containing 1 teaspoon ascorbic acid per quart of water.
Pears Select firm, well-ripened fruit. Wash, peel, core; cut in halves or slices. Heat in boiling 40 percent syrup 1-2 minutes, depending on size of pieces. Drain and cool. Pack in cold 30-40 percent syrup. Add 3/4 teaspoon ascorbic acid to each quart of syrup, if desired.
Plums and
prunes Select firm, deep-colored fruit. Sort and wash. Leave whole or cut in halves or quarters. Pack in 40 percent syrup. Add 1/2 teaspoon ascorbic acid per quart of syrup. Or pack whole fruit into containers without sugar or syrup.
Rhubarb Select firm, tender, well-colored stalks. Wash, trim and cut into 1to 2-inch pieces. Heat in boiling water 1 minute and cool promptly in cool water to help retain color and flavor, if desired. Pack tightly into containers without sugar or with 40 percent syrup.