Michigan State University Extension
Preserving Food Safely - 01600510
10/13/97

### TIPS ON FREEZING FRUITS

     Most fruits can be frozen satisfactorily, but the  quality

    of
     the  frozen product will vary with the  kind  of  fruit,

    stage
    of maturity and type of pack.

     Generally,  most  flavors  are   retained   by   freezing.

    Texture
     may be  somewhat  softer than  that of fresh fruit.

    Some
    fruits require special  treatment when  packed to  make

    them
     more  pleasing  in  color,  texture  or  flavor  after

    thawing.
       Most   fruits   are   best   frozen  soon  after

    harvesting.
     Some, such as peaches  and  pears,  may need to

    be
    held a  short  time  to ripen.

     Wash  all  fruits  in  cold  water  before   packing.    A

    perforated
     or wire basket is useful for this task.   Wash a

    small
    quantity at a time to save undue handling,  which  may

    bruise
    delicate fruits  such as  berries.  Do not let  fruit

    stand
    in the  water.

     In general, fruit is prepared for freezing in the same way

    as
     for  serving.  Large  fruits  generally  make  a  better

    product
     if cut  in pieces or crushed before  freezing. Many

    fruits
    can be frozen successfully in several forms.

     Peel, trim, pit  and  slice  fruit.  Prepare enough  fruit

    for
    two or three quarts at one time, especially those fruits

    that
    darken rapidly.

     If directions call for fruit to be crushed,  select one of

    the
    following methods for crushing fruit.  Crush soft fruits

    with
    a wire potato masher, pastry fork  or slotted spoon; if

    fruits
    are firm,  crush  with a  food chopper.   For  making

    purees,
    a colander, food press or strainer is useful.

     Use  equipment  of earthenware,  enameled  ware, glass  or

    stainless
    steel.

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