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Freezing Fruit

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. 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. 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

        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

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

        1. 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. 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

              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

                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.