How to freeze fruit selection and preparation the majority of fruit may freeze very well. Choose fruit healthy and mature; a little more mature that you would use for canning, but without that is very soft. Keep cold fruit until it will be used. Wash in cold water and dry. This keeps you from losing nutritional value taste and texture. Only prepare enough fruit to fill a few containers at a time, especially if the fruit tends to darken quickly.

A good number is 8 to 12 cups. How to prevent discoloration some fruits such as peaches, apricots, apples and pears discolor easily. Use a treatment based on Ascorbic acid to prevent discoloration. Ascorbic acid (vitamin C) prevents the discoloration and can buy it in tablet, powder or Crystal form. Ascorbic acid tablets are harder to dissolve but can grind so that they dissolve better. Dissolve tablets crushed into the cold syrup just before put it on the fruit. Use teaspoon of Ascorbic acid for every 4 cups of syrup.

A teaspoon of acid Ascorbic is equivalent to 1500 mg. If you are using tablets to calculate the amount according to the milligrams in each tablet. For freezing fruit without liquid, spray with the solution of Ascorbic acid fruit just before sprinkle with sugar. Use 1/4 teaspoon Ascorbic acid dissolved in Cup of water for every 4 cups of fruit. Use the same ratio for freezing fruit without sugar. You can purchase anti-decolorantes solutions of Ascorbic acid. They typically contain sugar and citric acid. Follow the manufacturer’s instructions when using them. Ascorbic acid and commercial products can be purchased at the pharmacy or where products are sold for freezing and canning. Preparing fruits most types have better texture and flavor if they are packed in sugar or syrup. Some can be packed without sugar for use on special diets.