![]() Seal, label and freeze.įruit may also be packed with no sugar added. Place a piece of freezer wrap over the top of puree to prevent discoloration. Pack puree in a freezer container leaving 1/2-inch headspace. Place mixture in a food processor and puree. Add 2 tablespoons sugar and 1/4 teaspoon ascorbic acid. Pack fruit into freezer containers leaving ½-inch headspace. Allow fruit to stand for 10 minutes or until sugar dissolves. Sprinkle with sugar mixture and toss gently to coat fruit with sugar. ![]() Sugar Pack: Thoroughly mix 2/3 cup sugar and 1/4 teaspoon ascorbic acid and set aside. Pit fruit and slice into freezer containers, gently shaking to pack fruit. Ladle 1/2 cup syrup into freezer containers. Syrup Pack: Prepare a heavy syrup (see table below) and add 3/4 teaspoon ascorbic acid per quart. (See directions above.) Prepare apricots for freezing using one of the following methods. If apricots are not peeled, heat in boiling water for 1/2 minute to keep skins from toughening during freezing. Freeze the fruit as soon as possible after it is harvested. Select fruit that is fully ripe, but still firm. Follow the manufacturer’s directions when using these products. Sometimes citric acid powder is sold in supermarkets, but is not effective in controlling discoloration. ![]() These contain ascorbic acid and are available in supermarkets. Buy 500-milligram tablets crush and dissolve six tablets per gallon of water as a treatment solution.Ĭommercial mixtures sold to control fruit browning. Vitamin C tablets - economical and available year-round. Use 1 teaspoon per gallon of water as a treatment solution. ![]() One level teaspoon of pure powder weighs about 3 grams. Pure powdered form - seasonally available among canners’ supplies in supermarkets. Ascorbic acid is available in several forms: To prevent browning while preparing apricots for freezing, canning, or dehydrating, place apricots in a solution of 3 grams ascorbic acid to 1 gallon of cold water. Select firm, ripe apricots with deep yellow to orange color. Today, the United States produces close to 90% of the world’s apricots, most being grown in California.The apricot is a native of China and has been cultivated for over 4,000 years. ![]()
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