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Freezing Fruit

c
ceebee1 Aug 11, 2008 07:59 AM

It's that time of year and I am considering freezing fruit. I've frozen vegetables for years so I am familiar with the process but just about everything I've seen requires the addition of sugar. I understand WHY it's required but it just seems a bit much to add sugar to fruit (which is why I don't make jam anymore).

Here's my question. I make applesauce every year and it freezes beautifully. Can I do the same thing with peaches or pears (i.e. cook slowly over low heat until very soft, run through a food mill etc...)? Are there any drawbacks/problems with this? The thought of having peach sauce on my oatmeal on a cold dark January morning is really, really appealing!

Many thanks in advance.

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  1. d
    dct RE: ceebee1 Aug 11, 2008 08:55 AM

    I would think it would work, but you might want to consider adding some citric acid aka FruitFresh to keep the color, esp. that of the peaches.

    1. h
      Hungry Celeste RE: ceebee1 Aug 11, 2008 09:04 AM

      Absolutely no need to add sugar, if you don't want to. You can blanch and peel those peaches, then slice and freeze. The frozen fruit won't have the same texture as fresh, but it will be perfectly fine for cooked purposes (like cobblers, pies, and sauces). My one fruit-freezing tip is to spread the fruit onto a cookie sheet, freeze, then put into a zipper bag. Otherwise you'll have a giant fruit iceberg--I like being able to get just a little of the fruit rather than having to use a pint or quart at a time. Great for smoothies, too.

      2 Replies
      1. re: Hungry Celeste
        c
        ceebee1 RE: Hungry Celeste Aug 11, 2008 10:42 AM

        Thank you. I thought it might work but couldn't find any information on it. I do know about freezing them on a tray - I do it with vegetables.

        1. re: ceebee1
          Ruth Lafler RE: ceebee1 Aug 11, 2008 03:16 PM

          Last year I froze some of my favorite nectarines. I cut them in half and took the stones out, then laid them flat in a single layer in a gallon ziplock freezer bag and stacked the bags flat on a shelf in the freezer. Worked fine.

      2. cassoulady RE: ceebee1 Aug 11, 2008 09:41 AM

        Any tips on freezing vegetables? I would love to freeze someone for later in the year.

        1. q
          Querencia RE: ceebee1 Aug 11, 2008 05:48 PM

          If you have peaches to freeze, consider this: fix the peaches exactly as if you were making a peach pie (Fruit Fresh, sugar, flour), line your pie pan with a plastic bag, and put in the peaches, secure the bag, and freeze. Then remove the bag of peaches and keep them in the freezer while freeing up the pan for other use. Next winter, the peaches will be ready in exactly the shape that will fit the pie crust and a fresh peach pie will be terrific during a snowstorm.

          1. sarah galvin RE: ceebee1 Aug 11, 2008 09:31 PM

            I just froze peaches today. Simply blanched and slipped off the fuzzy skin, sliced them, treated them with citric acid and bagged them. I make sure they are in a thin layer so I can break off a portion if I want, for a smoothie or something.

            2 Replies
            1. re: sarah galvin
              geminigirl RE: sarah galvin Aug 12, 2008 12:26 PM

              where do you get your citric acid? Also, Is there a way I can use a vitamic C tablet or lemon juice instead? thanks

              1. re: geminigirl
                sarah galvin RE: geminigirl Aug 13, 2008 11:49 PM

                You can use lemon juice but I wouldn't use a Vit C pill. I bought mine online at www.goldaskitchen.com but I'm sure your grocer would have it in the canning dept.

            2. c
              ceebee1 RE: ceebee1 Aug 12, 2008 10:27 AM

              Thanks for all the help. I will most definitely give it a try!

              1. j
                jenn RE: ceebee1 Aug 14, 2008 11:06 AM

                I actually don't get it [adding sugar, blanching, whatever] either.
                This year for the first time, I've frozen tons of cherries and apricots--goal being to minimize purchase of out of season non-local fruit this winter. The cherry farmers I bought them [I have maybe 4 different types frozen] from said just toss the cherries on a cookie sheet, sans stems and freeze them, then pack in plastic bags. No pitting, no blanching, no nada. The apricot farmer said to half them, remove pit, freeze individual halfs and then toss into bags. Once again, no pitting, no blanching no nada......

                And thats what I've done. Everything looks fine. Plan is to use apricots in yogurt and directly into baked goods like cobblerish things for winter. Cherries will go into clafoutis and other baked goods. Eaters to be cautioned to watch for pits. I shall report back if there are any problems but, other than my husband getting into the cherry stash when I'm at work, I can't see what would go wrong.

                1 Reply
                1. re: jenn
                  sarah galvin RE: jenn Aug 14, 2008 02:58 PM

                  I think the cherries would be fine and perhaps the apricots but peaches definitely need lemon or citric acid. They can also look fine while frozen but when thawed, become unsightly browned. Of course, that would be ok if you were making a pie or something else baked.

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