Freezing Apples, Pears and Apricots

Freezing Apples, Pears, and Apricots:

1) Need to be cored, peeled and quartered or sliced.


2) Packing. They need to be tossed with some lemon juice or some cider vinegar to keep them from browning prior to freezing. 

• Syrup solution: Pack into a pint of quart-size freezer container or bag, being sure to leave 1/2-inch to 1-inch head-space, depending on the size container you are using. Pour the water over your fruit. Place sugar and water in a large saucier. Mix until the sugar has dissolved. Refrigerate until it is completely chilled. *The syrup solution must be made before hand.
• Very light syrup: Use 1 cup of sugar and 4 cups of water.
• Light Syrup: 1-1/2 cups of sugar and 4 cups of water.
• Medium Syrup: Use 2-1/2 cups of sugar and 4 cups of water.
• Heavier Syrup: use 4 cups of sugar and 4 cups of water.

• Water: Pack into a pint of quart-size freezer container or bag, being sure to leave 1/2-inch to 1-inch head-space, depending on the size container you are using. Pour the water over your fruit.

• Sugar: Pack a small layer of fruit into a pint of quart-size freezer container or bag. Sprinkle lightly with some sugar, repeat the layering. Be sure to leave 1/2-inch to 1-inch head-space, depending on the size container you are using. Cover and let stand for about 15 minutes or until it looks juicy before freezing.