Specific Directions for Freezing Fruit



​While fruit can be frozen using any of the packing methods (see TYPES OF PACKS on our General Directions page), some methods yield better products than other methods. The following chart lists the methods that generally yield the best products for each fruit.

Apples

  • Wash, peel and core. Slice into 1/4 inch (6 mm) slices directly into an anti-darkening holding solution.
  • Use an anti-darkening method in a medium syrup pack if apples are to be used for uncooked desserts. Use an anti-darkening method in a sugar pack or dry pack if apples are to be used for pie making or applesauce.

Apricots

  • Wash, halve and pit; peel, if desired. If apricots are not peeled, blanch for 30 seconds to keep skins from toughening. Chill in ice water and drain before packing.
  • Use an anti-darkening method in a medium syrup pack or sugar pack.

 Bananas

  • Choose ripe bananas. Peel; leave whole or mash.
  • Use when just thawed.

Blueberries, Currants, Saskatoons

  • Wash and stem.
  • Choose a light syrup pack, sugar pack or dry pack.

Cherries

  • Wash, stem and pit.
  • Use an anti-darkening method in a medium syrup pack, sugar pack or dry pack.

Citrus Fruits (grapefruit, oranges

  • Wash, peel and section, removing all membrane and seeds.
  • Choose a light or medium syrup pack or dry
    pack.

Cranberries

  • Wash and stem.
  • Choose a medium syrup pack or dry pack.

Gooseberries

  • Choose fully ripe berries for pies and slightly
    underripe berries for jam or jelly making.
  • Wash and remove stems and blossom ends.
  • Choose a medium syrup pack if berries are to be used for uncooked desserts. Choose a dry pack if berries are to be used for pies or jam.

Grapes

  • Wash and stem. Cut in half and remove seeds, if necessary.
  • Choose a medium syrup pack or dry pack.

Mangos

  • Wash, peel and slice.
  • Choose a medium syrup pack or dry pack.
  • Mango slices may also be pureed and packed with or without the addition of sugar.

Melons (cantaloupe, honeydew, watermelon)

  • Wash, peel, remove seeds and cut into balls, cubes or slices.
  • Choose a light syrup pack or unsweetened pack.
  • Melon may have a musty flavour after freezing.

Nectarines, Peaches

  • Wash, peel and pit. Slice directly into antidarkening holding solution.
  • Use an anti-darkening method in a medium syrup pack or sugar pack.

Pears

  • Wash, peel, core and slice.
    Choose a medium syrup pack used as follows. Heat pears in boiling syrup for 2 minutes. Drain, reserving syrup. Chill fruit and syrup. Pack pear slices into containers and cover with chilled syrup using an anti-darkening method.

Pineapples

  • Wash, peel, core and remove eyes. Cut into wedges, slice, dice or crush.
  • Choose a medium syrup pack made with pineapple juice or water, or pack in
    unsweetened pineapple juice.

Plums

  • Wash. Leave whole or cut into halves or quarters and pit.
  • Use an anti-darkening method in a medium syrup pack, heavy syrup pack or dry pack.

Pomegranates

  • Wash, score rind in quarters, break apart and remove seeds.
  • Choose a dry pack and freeze seeds only.

Raspberries, Strawberries

  • Wash and stem. Leave whole, slice or crush berries.
  • Choose a medium syrup pack, sugar pack or dry pack. A syrup pack or sugar pack is
    preferred for sliced or crushed strawberries.

Rhubarb

  • Wash, trim and slice.
  • Choose a medium syrup pack or dry pack.

​Fruit Juice

Wash fruit; extract juice. Sweeten, if desired.

Fruit juice must be heated (pasteurized) by boiling for 1 minute and then chilled before freezing. Juice from juicer (machines that extract juice using steam) can be frozen without additional heating.


For a PDF printable version, click here: Freezing Fruit (PDF, 35 kb)

 
Last updated on April 28, 2017