Michigan State University Extension
Preserving Food Safely - 01600510
10/13/97
Most fruits can be frozen satisfactorily, but the quality of the frozen product will vary with the kind of fruit, stage of maturity and type of pack.
Generally, most flavors are retained by freezing. Texture may be somewhat softer than that of fresh fruit. Some fruits require special treatment when packed to make them more pleasing in color, texture or flavor after thawing. Most fruits are best frozen soon after harvesting. Some, such as peaches and pears, may need to be held a short time to ripen.
Wash all fruits in cold water before packing. A perforated or wire basket is useful for this task. Wash a small quantity at a time to save undue handling, which may bruise delicate fruits such as berries. Do not let fruit stand in the water.
In general, fruit is prepared for freezing in the same way as for serving. Large fruits generally make a better product if cut in pieces or crushed before freezing. Many fruits can be frozen successfully in several forms.
Peel, trim, pit and slice fruit. Prepare enough fruit for two or three quarts at one time, especially those fruits that darken rapidly.
If directions call for fruit to be crushed, select one of the following methods for crushing fruit. Crush soft fruits with a wire potato masher, pastry fork or slotted spoon; if fruits are firm, crush with a food chopper. For making purees, a colander, food press or strainer is useful.
Use equipment of earthenware, enameled ware, glass or stainless steel.