How to Freeze Apricots

1

Choose fruit that is fully ripe but still firm.

Choose fruit that is fully ripe but still firm.

2

Wash the apricots with a mixture of 3 parts water and 1 part vinegar.

Wash the apricots with a mixture of 3 parts water and 1 part vinegar.

3

Blanch the apricots in boiling water if you are leaving the peels on.

Blanch the apricots in boiling water if you are leaving the peels on.

4

Dip the apricots in ice-cold water after you blanch them, then drain and dry.

Dip the apricots in ice-cold water after you blanch them, then drain and dry.

5

Peel the apricots unless you plan to leave the skins on.

Peel the apricots unless you plan to leave the skins on.

6

Slice the apricots in half and remove the pits.

Slice the apricots in half and remove the pits.

7

Dip the apricots in lemon or pineapple juice.

Dip the apricots in lemon or pineapple juice.

8

Layer the apricots in freezer-safe containers.

Layer the apricots in freezer-safe containers.

9

Label the containers with the name of the fruit and the date it was prepared.

Label the containers with the name of the fruit and the date it was prepared.

10

Pack the apricots in syrup for a longer shelf life.

Pack the apricots in syrup for a longer shelf life.

11

Slice the fruit into small chunks.

Slice the fruit into small chunks.

12

Simmer 1 pound (0.45 kg) chopped apricot with 4 US tbsp (59 mL) of water.

Simmer 1 pound (0.45 kg) chopped apricot with 4 US tbsp (59 mL) of water.

13

Stir in 3-4 oz (85-115g) of sugar if you want to sweeten the puree.

Stir in 3-4 oz (85-115g) of sugar if you want to sweeten the puree.

14

Allow the mixture to cool, then puree it in a food processor or blender.

Allow the mixture to cool, then puree it in a food processor or blender.

15

Pour the puree into plastic containers, leaving a little head room at the top.

Pour the puree into plastic containers, leaving a little head room at the top.

How to Freeze Apricots

Steps

Choose fruit that is fully ripe but still firm.

Wash the apricots with a mixture of 3 parts water and 1 part vinegar.

Blanch the apricots in boiling water if you are leaving the peels on.

Dip the apricots in ice-cold water after you blanch them, then drain and dry.

Peel the apricots unless you plan to leave the skins on.

Slice the apricots in half and remove the pits.

Dip the apricots in lemon or pineapple juice.

Layer the apricots in freezer-safe containers.

Label the containers with the name of the fruit and the date it was prepared.

Pack the apricots in syrup for a longer shelf life.

Slice the fruit into small chunks.

Simmer 1 pound (0.45 kg) chopped apricot with 4 US tbsp (59 mL) of water.

Stir in 3-4 oz (85-115g) of sugar if you want to sweeten the puree.

Allow the mixture to cool, then puree it in a food processor or blender.

Pour the puree into plastic containers, leaving a little head room at the top.

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How to Freeze Apricots

Steps

Choose fruit that is fully ripe but still firm.

Wash the apricots with a mixture of 3 parts water and 1 part vinegar.

Blanch the apricots in boiling water if you are leaving the peels on.

Dip the apricots in ice-cold water after you blanch them, then drain and dry.

Peel the apricots unless you plan to leave the skins on.

Slice the apricots in half and remove the pits.

Dip the apricots in lemon or pineapple juice.

Layer the apricots in freezer-safe containers.

Label the containers with the name of the fruit and the date it was prepared.

Pack the apricots in syrup for a longer shelf life.

Slice the fruit into small chunks.

Simmer 1 pound (0.45 kg) chopped apricot with 4 US tbsp (59 mL) of water.

Stir in 3-4 oz (85-115g) of sugar if you want to sweeten the puree.

Allow the mixture to cool, then puree it in a food processor or blender.

Pour the puree into plastic containers, leaving a little head room at the top.

Rate This Guide

Comments (0)

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