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Fruit Freezing Chart |
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Print this Recipe Fruit: Apples Amount to Yield 1 Quart: 2 1/2 lb. or 8 medium Preparation: Wash, peel and core; slice. Types of Pack: Syrup pack: Use medium syrup. Add Ascorbic: Yes Fruit: Applesauce Amount to Yield 1 Quart: 3 lb. or 10 medium Preparation: Prepare applesauce. Cool. Types of Pack: No additional treatment needed. Add Ascorbic: No Fruit: Apricots Amount to Yield 1 Quart: 2 lb. or 24 medium Preparation: Wash, halve, and pit. If not peeled, place in boiling water 30 seconds to prevent peel from toughening. Types of Pack: Syrup pack: Use medium syrup. Sugar pack: 1/2 cup sugar per quart. Add Ascorbic: Yes Fruit: Berries (except blueberries, cranberries and gooseberries) Amount to Yield 1 Quart: 1 1/2 quarts Preparation: Stem, sort, wash and drain. With strawberries, slice or leave whole. Types of Pack: Syrup pack: Use medium syrup. Sugar pack: 3/4 cup sugar per quart. Dry pack. Add Ascorbic: No Fruit: Blueberries, cranberries or gooseberries Amount to Yield 1 Quart: 1 quart Preparation: Stem, sort, wash and drain. Types of Pack: Syrup pack: Use medium syrup. Dry pack. Add Ascorbic: No Fruit: Cherries Amount to Yield 1 Quart: 2 1/2 lb. unpitted Preparation: Stem, sort, wash and drain. If desired, pit. Types of Pack: Syrup pack: Use medium or heavy syrup. Sugar pack: 1/2 to 3/4 cup sugar per quart. Dry pack. Add Ascorbic: Yes Fruit: Grapefruit or oranges Amount to Yield 1 Quart: 4 to 5 medium Preparation: Wash, peel, section fruit, removing membrane and seeds. Types of Pack: Syrup pack: Use medium syrup. Add Ascorbic: No Fruit: Grapes Amount to Yield 1 Quart: 1 quart Preparation: Wash and stem. Leave seedless grapes whole. Halve and remove seeds from others. Types of Pack: Syrup pack: Use medium syrup. Dry pack. Add Ascorbic: No Fruit: Melons (cantaloupe, honeydew or watermelon) Amount to Yield 1 Quart: 4 lb. of melon Preparation: Remove seeds and peel. Cut into 1-inch slices, cubes or balls. Types of Pack: Syrup pack: Use light syrup. Add Ascorbic: No Fruit: Peaches or nectarines Amount to Yield 1 Quart: 2 lb. or 8 medium Preparation: Peel, halve and pit; cut into slices. Types of Pack: Syrup pack: Use medium syrup. Sugar pack: 3/4 cup sugar per quart. Add Ascorbic: Yes Fruit: Pears Amount to Yield 1 Quart: 2 lb. or 8 medium Preparation: Peel, halve or quarter and core. Heat in boiling syrup 1 to 2 minutes. Cool, then pack into containers. Types of Pack: Syrup pack: Use medium syrup. Add Ascorbic: Yes Fruit: Pineapple Amount to Yield 1 Quart: 1 large Preparation: Remove peel, core and eyes. Types of Pack: Syrup pack: Use medium syrup. Sugar pack: 1/2 cup sugar per quart. Dry pack. Add Ascorbic: No Fruit: Plums or prunes Amount to Yield 1 Quart: 2 lb. or 20 medium Preparation: Wash, leave whole, halve or quarter. Types of Pack: Syrup pack: Use medium syrup. Sugar pack: 3/4 sugar per quart. Dry pack. Add Ascorbic: Yes Fruit: Rhubarb Amount to Yield 1 Quart: 1 1/2 lb. or 10 stalks Preparation: Wash and cut into ½-inch pieces Types of Pack: Syrup pack: Use medium syrup. Sugar pack: 1 cup sugar per quart. Dry pack. Add Ascorbic: No This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Apple-Sweetened Cherry Preserves Easy Rhubarb-Pineapple Jam Razzle-Dazzle Quick Jam Cranberry-Apple Spiced Jelly Microwave Apple Butter Applesauce Orange-Pear Conserve Citrus Marmalade Hot and Spicy Tomato Salsa Homemade Tomato Sauce Spiced Vinegar Spiced Vinegar Salad Dressing Refrigerator Pickle Medley Spiced Pear Chutney Jalapeno Cranberry Relish Marinated Vegetables with Olives Sweet Hot Pickled Vegetables Dill-Pickled Beets Dilled Green Beans and Cauliflower Dill Pickles Tri-Colored Pickled Peppers Bread and Butter Pickles Refrigerator Cucumber Pickles Quick Pickles Cook's Note: How to Can Tomatoes Cook's Note: Nutrition Per Serving for Home-Preserved Foods Cook's Note: Preserving Pickles, Relishes and Sauces Timetable for Canning Fruits and Tomatoes Timetable for Canning Vegetables How Many Servings Do You Need Each Day? Your Daily Nutritional Requirements Uses for the Microwave Types of Charcoal Spices: Flavors and Uses Emergency Substitutions: Baking Emergency Substitutions: Chocolate Emergency Substitutions: Dairy Products Emergency Substitutions: Seasonings Emergency Substitutions: Thickeners Emergency Substitutions: Vegetables Herbs: Flavors and Uses Blends: Flavors and Uses Sugar Syrup for Fruits Storing Foods in the Freezer Fruit Freezing Chart Vegetable Freezing Chart Types of Apples Types of Berries Types of Pears Types of Cheese Fruit Availability Cook's Note: Seven Steps to a Healthy Diet Cook's Note: Freezing Casseroles Food Storage |
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