Your main concern when freezing fruit is preverving the cell walls; if the cell walls collapse, the fruit turns to mush when thawed. An oxygen-free environment and quick freezing is a must for maintaining the integrity of fruits’ cellular structure during cold storage. You have a few options for freezing fruit succsessfuly, such as sugar packing and syrup packing. Frozen fruits are best if used between eight and 12 months after freezing and thawed in the refrigerator.
Things You'll Need
Wash the fruit with cool water and reserve any blemished or damaged fruit for another use. Dry the fruit with a paper towel.
Lay the fruit on a cookie sheet spacing each piece about 1 inch apart from each other. Allow the fruit to freeze through.
Wrap each piece of frozen fruit in plastic wrap and place them in heavy-duty freezer bags. Mark the date on the bag and place it in the freezer.
Wash the fruit under cool running water. Blanch the fruit in boiling water for 10 to 45 seconds then transfer it to a container of ice water to cool down. Small fruits, such as berries, need only a few seconds of blanching, whereas large fruits, such as pears, need about 45 seconds.
Cut the fruit into 1-inch pieces and place it in a large bowl. Sprinkle sugar over the fruit until covered, or about 1/2 cup of sugar per quart of fruit.
Stir the fruit and let it sit for 20 minutes. Space the pieces of fruit about 1/2 inch apart on a cookie sheet and place it in freezer until frozen solid.
Transfer the fruit to heavy-duty freezer bags and mark the date on them. Return the fruit to the freezer.
Simmer equal parts sugar and water in a saucepan on the stove until the sugar dissolves and the syrup thickens, about 10 minutes.
Cut the fruit into 1-inch pieces and place them in heavy-duty freezer bags. Let the syrup cool to room temperature and pour it over the fruit. You need about 1 1/2 cups of syrup per pound of fruit.
Mark the date on the freezer bags and place them in the freezer.
Remove as much air as possible before sealing freezer bags
Make sure you leave room for expansion when packing fruit with syrup.
References and ResourcesUniversity of Minnesota Extension: Freezing Fruit for Sweet Success
How to Freeze: Everything You Need to Know About Freezing; Carolyn Humphries