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Thread: freezing fruit

  1. #1

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    Default freezing fruit

    this might seem silly but you know how you can buy frozen berries - has anyone frozen there own - does it work as effectively as the ones you can buy frozen??? (I'm guessing it probably does but just want some confirmation before I do it (given strawberries are getting cheaper it may be cheaper to do this than buying the prefrozen boxes)


  2. #2

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    yup you can. heaps of info comes up if you google 'freezing fruit'.
    basically it is best if you plan on using the defrosted fruit for cooking as they can go 'abit slushy'...
    you blanch them in hot water, then ice water, then dry and freeze,

  3. #3

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    Fruits are not usually blanched or steamed before freezing. However, steaming can be used for fruits that will be cooked before use. Steam the fruit just until hot.

    Let me know what you want to freeze and I will post the method for it.
    Last edited by Trillian; November 1st, 2006 at 09:59 AM.

  4. #4

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    thanks ladies,

    Sherie, I'm looking to freeze strawberries and blueberries as they are coming up as an odd special and the result is they are cheaper than the already frozen boxes.

  5. #5

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    BLUEBERRIES
    Select full flavoured, ripe berries. Removes leaves, stems and immature berries.

    Whole Berries - Do not wash berries, washing results in a tougher skinned product. Blueberries require a dry pack for freezing - simply place a single layer on trays and then frozen. When frozen, pour fruit off trays into bags or containers - if using containers a head space must be left (gap at the top of the fruit to the lid). Snap lock bags work great. Then put back into the freezer. Wash before using.

    Crushed/Pureed Berries - wash the blueberries, crush, then push berries through a fine seive or puree in a blender or food processor. Mix 1 or 1 1/2 cups of sugar with each lt (900g) of crushed berries or puree. Stir until sugar is dissolved. Pack into containers leaving headspace or snap lock bags, seal and freeze.

    STRAWBERRIES
    Select fully ripe berries witha deep red colour. Wash and remove caps (leaves).

    Syrup pack - Put berries into containers and cover with a cold 50% syrup leaving head space. Seal and freeze. A 50% syrup mix is 4 cups of sugar, 4 cups of lukewarm water. Disolve sugar in water and chill.

    Sugar pack - Add 3/4 cup sugar to 600g strawberries and mix thoroughly. Stir until all sugar is dissolved or let stand for 15 minutes. Put into containers, leaving head space. Seal and freeze.

    Sliced or Crushed - Prepare for packing as for whole strawberries, then slice or crush partially or completely. To 600g of berries add 3/4 cup sugar and mix thoroughly. Stir until most of the sugar is dissolved or let stand for 15 minutes. Pack into containers, leave head space and freeze.

    THAWING AND USING
    Serve frozen fruits for dessert while there are still a few ice crystals present. This helps compensate for the mushy texture they have when thawed. Frozen fruit in the package can be thawed in the fridge, in a microwave, at room temp or at room temp in a pan of cool water. Turn the package several times for even thawing. allow 6-8 hours in the fridge for thawing a 500g pack of fruit packed in syrup. Allow 1-2 hours for room temp, 1/2-1 hour in a pan of water. Fruit packed with dry sugar thaws slightly faster than that packed in syrup. Both sugar and syrup packs thaw faster than unsweetened pack.

  6. #6

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    thanks for all that Sherie - much appreciated

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