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Thread: Freezing Apricots

  1. #1

    Join Date
    Sep 2006
    Location
    Melbourne
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    379

    Default Freezing Apricots

    I have just received alot of fresh apricots, which I am hoping DD will eat stewed when she is on solids (starting in the next month). Can I freeze the apricots and then cook them or should I cook them now and freeze in small quantities? I would prefer to freeze them fresh and cook later, I would hate to go to the effort of cooking a whole heap only to find DD doesn't like apricots.


  2. #2

    Join Date
    Jun 2003
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    Ubiquity
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    Default

    I haven't done it myself but I imagine it would be no different to canning fruit and would work. Considering we eat fruit pies and the fruit isn't cooked before freezing I'd imagine they would be fine.

    Here's some recipes I found:

    FREEZING PEACHES, NECTARINES AND APRICOTS

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

    Halves and slices
    Fruit in halves and slices have better quality when packed
    in syrup or with sugar, but a water pack will serve if
    sweetening is not desired.

    Select firm, ripe fruit with no green color in the skins.

    Sort, wash, pit and peel. For a better product, peel
    fruit without a boiling-water dip. Slice if desired.

    Syrup pack
    Use 50-percent syrup (1 cup sugar to 1 cup water). For a
    better quality product, add 1/2 teaspoon ascorbic acid (Fruit Fresh)
    for each quart of syrup. Put fruit directly into cold
    syrup in the container--starting with 1/2 cup syrup
    to a pint container. Press fruit down and add
    syrup to cover, leaving 1/2 inch headspace. Seal, label
    and freeze.

    Sugar pack
    To each quart (1 1/3 pounds) of prepared fruit, add 2/3
    cup sugar and mix well. To retard darkening, sprinkle
    ascorbic acid dissolved in water over the peaches before
    adding sugar. Use 1/4 teaspoon ascorbic acid in 1/4 cup
    cold water for each quart of fruit. Pack into
    containers leaving 1/2 inch headspace. Seal, label and
    freeze.

    Water pack
    Pack peaches into containers and cover with cold water
    containing 1 teaspoon ascorbic acid to each quart
    of water. Leave 1/2 inch headspace. Seal, label and
    freeze.

    Crushed or puree
    To loosen skins, dip peaches in boiling water 1/2 to 1
    minute. The riper the fruit, the less scalding needed.
    Cool in cold water, remove skins, and pit.
    Crush peaches coarsely, or, for puree, press through a
    sieve. Heat pitted peaches 4 minutes in just enough water
    to prevent scorching and then press through a sieve.
    With each quart (2 pounds) of crushed or pureed peaches,
    mix 1 cup sugar. For better quality, add 1/8 teaspoon
    ascorbic acid to each quart of fruit.
    Pack into containers, leaving 1/2 inch headspace. Seal,
    label and freeze.

  3. #3

    Join Date
    Feb 2007
    Location
    In the jungle.
    Posts
    4,814

    Default

    No probs freezing them now. Just give them a wash and chuck them in a bag. I do this in summer and then cook the apricots for jam. I sometimes pick the stems out while washing them, it's easier to remove the stems now rather than later. (That is if they have stems! )
    I put them straight in the pan from the freezer, then i fish out the pips later on.

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