Michigan State University Extension
Preserving Food Safely - 01600511
10/13/97

### PACKING FRUIT FOR FREEZING

     Most  fruits will have better texture if  packed  in sugar

    or
     syrup  although sugar is not necessary to  preserve  the

    product.

     There are three ways of packing fruits whole or in pieces-

    syrup
     pack,  sugar pack  and  unsweetened pack.  Fruits can

    also
    be packed crushed, pureed and juiced.

     Your  selection of the packing method will depend  on  the

    intended
     use.  Fruits packed in a syrup are generally  best

    for
     dessert use.

     Even though some unsweetened  fruits  may yield a slightly

    lower
    quality  product  than  packs  with  sugar, directions

    are
    for unsweetened packs and are included whenever they are

    satisfactory
     because  they  are  often  needed  for special

    diets.
     Fruits, such as gooseberries, currants, cranberries,

    rhubarb
      and  figs, will give good quality packs  with  or

    without
    sugar.

     Syrup  pack

     A 40-percent  syrup  (1  cup  water  to 3/4 cup sugar)  is

    recommended
     for   most   fruits.   For  some  mild-flavored

    fruits,
    lighter  syrups  are desirable to prevent masking of

    flavor.
     Heavier syrups  may be needed for very sour fruits.

     In  the directions for each fruit, syrups are  called  for

    according
    to the percentage of sugar in the syrup.  Below is

    a
     master recipe from which any of the syrups can  be  made.

    It
     takes one-half to two-thirds cup of syrup for each  pint

    package
    of fruit.

    SYRUPS
    FOR USE IN FREEZING FRUITS

    ------------------------------------------------------------

     Type of syrup          Sugar               Water

                            Cups                Cups

    30-percent
    syrup......   2-1/4               5-1/4

    40-percent
    syrup......   3-1/4               5

    50-percent
    syrup......   4                   4-1/4

     To  make  the  syrup,  dissolve sugar in  lukewarm  water,

    mixing
     until  the solution is clear.   Chill  syrup  before

    using.

     In  general,   up  to  one-fourth  of  the  sugar  may  be

    replaced
     by corn syrup.  A larger proportion of corn  syrup

    may
    be used  if a  very bland,  light-color  corn  syrup  is

    selected.

     When  packing  fruit  into containers be  sure  the  syrup

    covers
     the fruit,  so that the top pieces will not  darken.

    To
    keep the fruit under the syrup,   place a  small piece of

    crumpled
    parchment paper or  other  water-resistant wrapping

    material
     on  top  and press fruit down  into  syrup  before

    closing
    and sealing the container.

     Sugar  pack

     Cut  fruit  into a  bowl  or  shallow  pan.  Sprinkle  the

    sugar
    (quantity needed given  in  the  directions  for  each

    fruit)
    over the fruit.  To mix, use a large spoon or pancake

    turner.
     Mix gently until  juice is  drawn out  and sugar is

    dissolved.

     Put fruit and juice into containers.  Place a small  piece

    of
      crumpled  parchment  paper  or  other   water-resistant

    wrapping
    material on top to hold fruit down in juice.  Close

    and
    seal the container.

     Unsweetened  pack

     Pack prepared fruit into containers, without added  liquid

    or
    sweetening, or cover with water containing ascorbic acid.

    Or,
     pack  crushed or sliced  fruit in its own juice without

    sweetening.
     Press  fruit down  into juice  or  water with a

    small
    piece  of crumpled  parchment paper  as  for syrup and

    sugar
    pack.  Close  and  seal  containers.

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