• Prep Time:
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  • Serves: 1 Text file

About Freezing Fruits and Berries

  • Recipe Submitted by on

Category: Fruit, Berries, Frozen

 Ingredients List

  • From the Joy of Cooking: Choose firm, sound, uniformly sun ripened fruit.
  • [Pears and bananas do not freeze well]. It is not essential to use sugar
  • but it is often preferable. To sugar fruit, place it in a shallow tray.
  • Just before you pack, sift the sugar over it til evenly coated. Don't let
  • the mixture stand or the sugar will draw the fruits' juices. When packing,
  • allow some room for expansion on freezing.
  • Table 1
  • No sugar is required for these fruits.
  • Apples and plums should be immersed briefly in a solution of 3 Tbl lemon
  • juice or 1/4 tsp Ascorbic acid to 1 qt water and drained to prevent
  • browning. Blueberries should be steam blanched 30 sec to a min to keep
  • skins tender.
  • Apples Blueberries Cranberries
  • Currants Gooseberries Loganberries Melons
  • Pineapple Plums Prunes Rhubarb Raspberries
  • Table II
  • Use 1 LB sugar for the following:
  • 5 lb apples* 5 lb blackberries 4 lb blueberries* 3
  • lb sour cherries* 3 lb currants
  • 4 lb dewberries 3 lb gooseberries 3 lb sliced
  • peaches* 3 lb pineapple 3 lb plums* 4 lb rhubarb,
  • diced 4 lb raspberries 4 lb strawberries, whole or crushed
  • *These fruits require a 1/2 tsp Ascorbic acid crystals per 5 lb sugar to
  • prevent oxidizing and browning. [Ascorbic acid is Vitamin C].
  • About Syrup
  • These sirups may be made in advance and chilled before combining with the
  • fruit. For light syrup use 1 3/4 c sugar to 1 pint water. You can use up to
  • 1/3 corn syrup for sugar. Bring to a boil to ensure complete dissolving and
  • then chill. Allow at least 1/3 c syrup to each 1 1/2 c fruit making sure
  • that it is covered. Add lemon juice or Ascorbic acid to the syrup for those
  • fruits that need them as per the table above.
  • Freezing Berries
  • Fragile berries and cherries should be washed in ice water to firm them.
  • And any commercial or suspect fruit should be washed to clean them. Drain
  • well on paper towelling. After culling, hulling and stemming they are ready
  • for freezing with or without sugar. Blanch blueberries to soften skins. If
  • whole strawberries are packaged without sugar, prick them with a fork to
  • release the air. Unsweetened raspberries may be frozen in a single layer on
  • trays and packaged after freezing to keep them whole and uncrushed. This
  • way they will weep less if thawed and used whole as garnishes.
  • Freezing Large Fruits
  • Sort them carefully, remove pits, cores and stems and pare where nec-
  • essary. Treat fruits that tend to discolor, such as apple, peaches and
  • apricots with the following: lemon juice or Ascorbic acid as above or use a
  • syrup with added ascorbic acid as above. If these fruits are packed in
  • combination with citrus fruits this step may be skipped.
  • Pears do not freeze well.
  • Freezing Purees
  • Some fruits, such as plums, prunes, avocados, papayas, mangoes, persimmons
  • and melons keep better as uncooked purees. Bananas should not be frozen.
  • Either freeze unsweetened or with 1 c sugar per 1 lb fruit.
  • Freezing Juices
  • Apple, raspberry, plum, cherry and grape juice freeze well as do ciders.
  • For each gallon add 1/2 tsp Ascorbic acid or 2 tsp lemon juice. Cherries,
  • plums and grapes have better flavor if cooked first as there is flavor to
  • extract from the skins. Raspberries are best frozen whole with sugar and
  • the juice extracted after they are thawed.Fruit fir jelly may be frozen
  • unsugared and the juice extracted later.
  • Extracted from The Joy of Cooking
  • Posted to MM-Recipes Digest by "Rfm" on Aug 09, 98


Recipe via Meal-Master (tm) v8.05

Title: Accordion Treats
Categories: None
Yield: 1 Servings

2 Sheets; (1-yard) heavy-duty
3/4 c Margarine or butter;
3/4 c Sugar
1 ts Vanilla
2 Eggs
1 c All-purpose flour
1/4 ts Salt
1/2 c Chopped walnuts; if desired

Heat oven to 325F. Fold 1 sheet of foil in half lengthwise. Fold the
double- thickness foil crosswise into 1-inch pleats to make an
"accordion-pleated" pan. Place on ungreased cookie sheet. Repeat with
second sheet of foil.

In a large bowl, beat margarine and sugar until light and fluffy. Add
vanilla and eggs; beat well. Add flour and salt; mix well. Stir in walnuts.
Drop 1 rounded teaspoon of dough into each fold of foil. (Dough spreads
during baking to form 4 1/2 to 5 inch long cookies.)

Bake at 325F for 18 to 26 minutes or until golden brown. Remove cookies
from foil; cool completely. Turn foil over for second baking.

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