Preparation Select firm, ripe, uniformly yellow apricots. Sort, wash, halve and pit. Peel and slice if desired. If apricots are not peeled, heat them in boiling water 1/2 minute to keep skins from toughening during freezing. Cool in cold water and drain.
Syrup Pack Use cold 40 percent syrup. For a better quality frozen product, add 3/4 teaspoon (2250 mg) ascorbic acid to each quart of syrup. Pack apricots directly into containers. Cover with syrup, leaving headspace. Place a small piece of crumpled water-resistant paper on top to hold fruit down. Seal and freeze.
Sugar Pack Before combining apricots with sugar, give the fruit the following treatment to prevent darkening:
Dissolve 1/4 teaspoon (750 mg) ascorbic acid in 3 tablespoons cold water and sprinkle over 1 quart (7/8 pound) of fruit. Mix 1/2 cup sugar with each quart of fruit. Stir until sugar is dissolved. Pack apricots into containers and press down until fruit is covered with juice, leaving headspace. Place a small piece of crumpled water-resistant paper on top to hold fruit down. Seal and freeze.
For more information, see other unsweetened packs.
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
How do I?
Cure & Smoke ·
Make Jam & Jelly ·
Seasonal Tips ·
Info Request ·