Freezing Peaches, Plums and Nectarines

Freezing Peaches, Plums and Nectarines:

1) Using a sharp knife, make a small X on the bottom of each piece of fruit.

2) Blanch - Bring a large pot of water to a boil, fill a large bowl with ice water, and working in small batches, place a few pieces of fruit into the boiling water for 30 seconds to a minute.

3) Use a slotted spoon and transfer the fruit from the boiling water into the bowl of ice water.

4) When the peaches are cool enough, use a pairing knife or your hands to peel the skin. Also, remove the pit.

5) Slice

6) Freeze in either the Syrup Solution, Water, or Sugar.

Syrup: 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.

• 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.

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.

Freezing Pineapples and Melons

 

Freezing Pineapples and Melons:

1) Cut up your pineapple however way you like. Melons can be cut into cubes, slices or scooped into balls.


2)  Lay them on a baking sheet lined with Parchment and freeze them for 4 to 8 hours or overnight, making sure that they do not touch each other. Then bag them in freezer safe bags or in a freezer safe container leaving some room at the top of the container.

Freezing Berries, Cherries, Grapes and Rhubarb slices

 
 


To Freeze Berries, Cherries, Grapes, and Rhubarb slices:


1) Rinse with cold water and inspect, making sure to remove the stems. (Hull strawberries) (pit Cherries).


2) Dry with a paper towel or a dry kitchen towel.


3) Lay on baking sheet lined with Parchment and freeze them for 4 to 8 hours or overnight, making sure that they do not touch each other. Then bag them in freezer safe bags or in a freezer safe compartment leaving some room at the top of the container.