Creative Cooking Tips - Freezing: Fruits and Berries

Cooking Tips
Freezing Fruit

[ Freezing Fruits & Berries | Fruit Preparation | Approximate Yields ]

Fruit Preparation Chart

Apples

Select full-flavored apples that are crisp and firm, not meaty in texture. Wash, peel, and core. Slice medium apples into 1/12ths, larger ones into 1/16ths. Drop immediately into ascorbic acid - citric acid water.

Syrup pack:
Use 50% syrup and add 1/2 teaspoon ascorbic acid to each quart of syrup. Pour 1/2 cup cold syrup into a Ball Can-or-Freez jar or Ball plastic freezer box. Press apples slices down in container and add enough syrup to cover, container and add enough syrup to cover, leaving head space. Seal, label, and freeze.

Pie apples:
Place the apple slices in boiling water for two minutes and cool in ice water. Pack in Ball plastic freezer freezer bag. Seal, label, and freeze.

Applesauce:
Wash apples, peel if desired, core and slice. To each quart of apples, add 1/3 cup water and 1/4 teaspoon ascorbic acid. Cook apples until tender, puree and add 1/4 cup sugar to one quart of hot puree, stirring until dissolved. Cool and package in Ball Can-or-Freez jars or Ball plastic freezer boxes, leaving head space. Seal, label, and freeze.

Apple juice:
Place freshly made, cool cider or juice in Ball Can-or-Freez jar or Ball plastic freezer box, leaving correct head space. Seal, label, and freeze.

Berries (except blueberries and strawberries)

Select fully ripe, firm berries. Wash carefully in cold water, discarding soft, under-ripe, or defective fruit. Remove caps and stems. Place berries in colander to drain. Pack in one of the following ways:

Syrup pack:
Prepare a 50% syrup (use berry juice instead of water). Place the drained berries in Ball Can-or-Freez jar or Ball plastic freezer box. Shake the container gently to avoid empty spaces. Cover the berries with the syrup, leaving correct head space. Seal, label, and freeze.

Sugar pack:
Gently mix one part sugar with four parts berries until fruit is coated with the sugar. Package in Ball plastic freezer bag. Seal, label, and freeze.

Puree:
Select fully ripe berries of the finest flavor. The berries should be too mellow for freezing whole. Press the berries through a food mill. Package in Ball Can-or-Freez or Ball plastic freezer box, leaving correct head space. Seal, label, and freeze.

Blueberries, Huckleberries, Elderberries & Gooseberries

Remove leaves, stems, ann immature or defective berries. Wash thoroughly but quickly in ice water. Drain the berries. Pack in one fo the following ways:

Syrup pack:
Same as berries above. Note: you may heat syrup to boiling, immerse berries for one minute, remove, cool, and package. Cool syrup and pour over berries.

Sugar pack:
One quart fresh berries (well washed and drained) and 2/3 cup sugar. Fill Ball Can-or-Freez jar or Ball plastic freezer box with alternate layers of berries and a sprinkling of sugar. Seal, label, and freeze.

No-Sugar pack:
Place the drained berries in Ball plastic freezer bags. Seal, label, and freeze.

Cherries, sour

Select tender-skinned, bright, red cherries with a characteristic tart flavor. Wash in ice water, stem and pit. Mix one part sugar to four parts fruit. Package in Ball Can-or-Freez jar or Ball plastic freezer box, leaving correct head space. Seal, label, and freeze. These may also be frozen in a 50% syrup.

Cherries, sweet

Select bright, fully ripened cherries of dark colored varieties. Wash, stem, and pit. To retain the natural fruit flavor, add 1/2 teaspoon ascorbic acid to one quart of the 50% syrup. Package the same as berries (syrup pack).

Coconut

Grate the coconut by hand or in food blender. Prepare in one of the following ways:

Method I: Mix grated coconut with its own milk and pack in Ball Can-or-Freez jar or in Ball plastic freezer box, leaving head space. Seal, label, and freeze.

Method II: Mix one part sugar to eight parts shredded coconut. Pack in Ball plastic freezer bag. Seal, label, and freeze.

Method III: Pack grated coconut in Ball plastic freezer container. Seal, label, and freeze.

Cranberries

Select deep red, uniform color, firm with glossy skins. Wash thoroughly in cold water, stem, sort, and drain. Pack in Ball plastic freezer bag. Seal, label, and freeze.

Berry sauce:
Prepare as for table; cool; pack in Ball Can-or-Freez or Ball plastic freezer box, leaving head space. Seal, label, and freeze.

Currents

Select fully ripe berries. Sort, stem, wash carefully and drain. Prepare in one of the following ways:

Syrup pack:
Crush the fruit lightly and mix three parts fruit with one part sugar. Allow to stand until sugar dissolves. Package the same as peaches (sugar pack).

Whole (no sugar):
Package the same as strawberries (whole).

Figs

Select fully ripe fruit, wash and hand peel. Prepare in one of the following ways:

Sugar pack:
Roll whole or halved figs in one part sugar to four parts fruit and pack in Ball plastic freezer bag. Seal, label, and freeze.

Syrup pack:
Pack whole or halved figs in Ball Can-or-Freez jar or Ball plastic freezer box, and cover with 50% syrup, leaving head space. Seal, label, and freeze.

Whole (no sugar):
Place the figs in Ball plastic freezer bag, attempting to fill all space. Seal, label, and freeze.

Fruit Juices

Most fruit juices make excellent frozen products and retain their fresh flavor from one season to another.

Prepare in juice by your favorite recipe; cool, pack in Ball Can-or-Freez jar or Ball plastic freezer box, leaving head space. Seal, label, and freeze.

Grapefruit & Oranges

Select firm, pre-ripened fruit. Heaviness indicates maturity. Wash the fruit; chill in refrigerator; peel; section, removing all membranes and seed.

Syrup pack:
Prepare a 40% syrup (using juice as part of liquid). Add 1/2 teaspoon ascorbic acid. Pack fruit in Ball Can-or-Freez jar or Ball plastic freezer box and cover with syrup, leaving head space. Seal, label, and freeze.

Grapes, Bunch

Choose fully ripe, firm sweet grapes. Sort, stem, wash, and prepare in one of the following ways:

Whole Grapes:
Put grapes in Ball Can-or-Freez jar or Ball plastic freezer box and cover with 40% syrup, leaving head space. Seal, label, and freeze.

De-seeded Grapes:
Heat grapes to boiling. Remove seed and hulls with food mill. Add one part sugar to five parts puree. Cool and package in Ball Can-or-Freez jar or Ball plastic freezer box, leaving head space. Seal, label, and freeze.

Grape Juice:
Prepare and heat grapes same as above, then press or strain out juice through cloth bag. Sweeten to taste with sugar. Package in Ball Can-or-Freez or Ball plastic freezer box, leaving head space. Seal, label, and freeze.

Grapes, Muscadine

Select fully ripe firm sweet grapes. Sort, stem, wash, and prepare in one of the following ways:

Whole Grapes:
Same as bunch grapes.

De-seeded Grapes:
Separate pulps, heat to boiling, put through a food mill to separate seed. Mix juice and pulps with hulls and boil until the hulls are tender (15 to 20 minutes). Add one part sugar to six parts grapes, stirring until sugar is dissolved. Cool and package in Ball Can-or-Freez jar or Ball plastic freezer box.

Grape Juice:
Same as bunch grapes.

Melons (Cantaloupe, Cranshaw, Honeydew, Persian, & Watermelon)

Select fully ripe but firm melons. Remove seed and peel. Cut into 3/4" cubes, slices, or balls. Place in Ball plastic freezer bag. Seal, label, and freeze. Serve before completely thawed.

Nuts (Pecans, Walnuts, Almonds & Others)

Select sound, well-filled fresh nuts, shell and dry thoroughly. Package in Ball plastic freezer bag. Seal, label, and freeze. These nuts may be removed from the freezer, thawed, then used as fresh shelled nuts in any recipe.

Peaches, Nectarines & Apricots

Select well-ripened fruit and handle carefully to avoid bruising. Wash them in several changes or cold water. Peel the fruit by hand and drop it into ascorbic acid - citrus acid mixture. Prepare in one of the following ways:

Sugar pack:
Thoroughly mix 2/3 cup sugar and 1/4 teaspoon ascorbic acid for each quart of fruit. Pit the fruit. Slice it into a bowl and sprinkle with the sugar - ascorbic acid mixture. Continue until you have one quart sliced fruit mixed with the 2/3 cup sugar. Allow these to stand until sugar dissolves (about 10 minutes). Pack the selected fruit into Ball Can-or-Freez jar or Ball plastic freezer box, leaving head space. Crumple a piece of freezer wrap and place it in top of the container. Seal, label, and freeze.

Syrup pack:
Prepare a 50% syrup and add 1/2 teaspoon ascorbic acid for each quart of syrup. Pour 1/2 cup syrup into a Ball Can-or-Freez jar or Ball plastic freezer box; pit the fruit; slice into the container, shaking container to fill all space; add more syrup if needed; leave head space. Seal, label, and freeze.

Puree:
Pit and slice one pound fruit; add 2 tablespoons sugar and 1/4 teaspoon ascorbic acid. Place the mixture in a food blender and convert into a liquid. Pour the mixture into a pint Ball Can-or-Freez jar or Ball plastic freezer box, leaving head space. Place a disc made from aluminum foil or plastic over the top of puree to prevent discoloration. Seal, label, and freeze.

Pears

Select full-flavored pears that are crisp and firm, not mealy in texture. Wash, peel, core and drop into ascorbic acid - citrus acid mixture. Leave in halves or cut in quarters or slice. Prepare a 40% syrup and boil. Blanch drained pears two minutes, cool and pack in Ball Can-or-Freez jar or Ball plastic freezer box, leaving head space. Cover with cool syrup. Seal, label, and freeze.

For Pies: Pack cooked filling in Ball plastic freezer bag. Seal, label, and freeze.

Pineapple

Select fruit of bright appearance, dark yellow-orange color, with fragrant odor. If top pulls out easily, pineapple is ripe for freezing. Peel, core, dice, slice or cut in wedges. Prepare in one of the following ways:

Slices:
Pack slices in Ball Can-or-Freez jar with two pieces of freezer paper between slices. Seal, label, and freeze.

Syrup pack:
Pack in Ball Can-or-Freez jar or Ball plastic freezer box and cover with a 50% syrup, leaving head space. Seal, label, and freeze.

Sugar pack:Mix 1 cup sugar to 8 cups pineapple. Allow to set until sugar is dissolved. Pack in Ball Can-or-Freez jar or Ball plastic freezer box, leaving head space. Seal, label, and freeze.

Frozen fresh pineapple is not suitable for use in gelatin salad.

Plums

Select firm, ripe fruit, soft enough to yield to slight pressure. Wash, halve and pit. Prepare in one of the following ways:

Sugar pack:
Mix 5 parts fruit with 1 part sugar. Allow to set until sugar is dissolved. Pack in Ball Can-or-Freez jar or Ball plastic freezer box, leaving head space. Seal, label, and freeze.

Syrup pack:
Prepare 50% syrup. Pack the fruit in Ball Can-or-Freez jar or Ball plastic freezer box and cover with syrup, leaving head space. Seal, label, and freeze.

Whole (no-sugar)Place the washed and drained plums in Ball plastic freezer bag, attempting to fill all space. Seal, label, and freeze.

Rhubarb

Select stalks that are crisp, tender, and well colored with red; early spring cuttings are best for freezing. Remove leaves and woody ends; discard blemished and tough stalks. Wash rhubarb well under running water and cut into 1" lengths. Prepare in one of the following ways:

Dry pack:
Pack in Ball plastic freezer bag. Seal, label, and freeze.

Sugar pack:
Mix 1 cup sugar to 4 cups rhubarb. Allow to stand until sugar is dissolved. Pack in Ball Can-or-Freez jar or Ball plastic freezer box, leaving head space. Seal, label, and freeze.

Syrup pack:
Pack rhubarb in Ball Can-or-Freez jar or Ball plastic freezer box. Cover with a 50% syrup, leaving head space. Seal, label, and freeze.

Stewed:
Stew or steam rhubarb according to your favorite recipe, sweeten to taste, cool, and package according to syrup pack above.

Strawberries

Select fully ripe, firm berries with a deep red color. Sort out immature and defective fruit. Gently wash the berries in several changes of cold water. Remove caps and place berries in a colander to drain. Prepare in one of the following ways:

Sugar pack:
Slice the berries in halves or thirds, lengthwise. Mix 6 parts sliced berries with 1 part sugar. Allow to stand until sugar dissolves (about 10 minutes). Gently stir. Package the same as peaches.

Syrup pack:
Leave the berries whole or slice. Pack in Ball Can-or-Freez jar or Ball plastic freezer box. Cover with 50% syrup, leaving head space. Seal, label, and freeze.

Whole (no-sugar)
Pack berries in Ball plastic freezer bag. Seal, label, and freeze.

Puree:
Put 1 pint strawberries, 4 tablespoons sugar and 1 teaspoon lemon juice in food blender and convert into a liquid. Package the same as peach puree.

Source: Ball Corporation

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