Freezing
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Is it safe to freeze fruits without sugar?
Yes; sugar is not used as a preservative but only to maintain flavor, color and texture.
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Can artificial sweeteners be used in place of sugar for freezing fruits?
Sugar substitutes can be used in place of sugar. Labels on the products give the equivalents to a standard amount of sugar. Follow the directions to determine the amount of sweetener needed. Artificial sweeteners give a sweet flavor but do not furnish beneficial effects of sugar, like thickness of syrup and color protection.
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How do you prevent fruit from turning brown during freezing?
There are several ways to prevent darkening of fruit; use pure ascorbic acid or ascorbic acid mixtures. Citric acid or lemon juice may sometimes be used but are not as effective as ascorbic acid. Some fruits which are to be cooked before serving may also be steamed to prevent browning.
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Why are frozen fruits sometimes soft when thawed?
If fruits are frozen slowly large ice crystals form and rupture cell walls causing a soft mushy product. For best results, quick freeze at -10°F and serve just as ice crystals are disappearing.
SO EASY TO PRESERVE
The University of Georgia Cooperative Extension has now published a 6th edition of its popular book, So Easy To Preserve. The book was reviewed and updated in 2020. Chapters in the 388-page book include Preserving Food, Canning, Pickled Products, Sweet Spreads and Syrups, Freezing and Drying.