Frank's Recipes! Freezing Apricots

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Freezing Apricots

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

SUGAR PACK:
Thoroughly mix 2/3 cup sugar and 1/4 tsp. ascorbic acid for each quart of fruit. Pit the fruit, slice it into a bowl and sprinkle the sugar-ascorbic acid mixture. Continue until you have 1 quart slice fruit mixed with the 2/3 cup sugar. Allow these to stand until sugar dissolves (about ten minutes). Pack the sliced fruit into can or freeze jars or plastic freezer boxes. Crumble 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 tsp. ascorbic acid for each quart of syrup. Pour 1/2 cup syrup into can or freeze jars or plastic freezer boxes. Pit the fruit; slice into the container, shaking container to fill all space; add more syrup if needed. Seal, label and freeze.

PUREE:
Pit and slice 1 lb. fruit; add 2 tablespoon sugar and 1/4 tsp. ascorbic acid. Place the mixture in a food blender and convert into a liquid. Pour the mixture into pint can or freeze jar or plastic freezer boxes. Place a disc made from aluminum foil or plastic over the top of puree to prevent discoloration. Seal, label and freeze.