Read The Basics of Freezing. Wash fresh fruits with cool, clear tap water but do not soak them; drain. Follow preparation directions, below. If you choose to freeze fruits with syrup, select the syrup that best suits the fruit and your taste. See Syrup Pack for directions on making syrups. Allow ½ to ⅔ cup syrup for each 2 cups fruit.
PREPARATION: Allow 2 to 3 pounds per quart. For apples, select varieties that are crisp, not mealy, in texture. Peel and core; halve, quarter, or slice. Dip into ascorbic acid color keeper solution; drain.
FREEZING: Use a syrup, sugar, or unsweetened pack (see Packing Methods), leaving the recommended headspace.*
PREPARATION: Allow 2 to 3 pounds per quart. To peel peaches (peeling nectarines and apricots is not necessary), immerse in boiling water for 30 to 60 seconds or until skins start to split; remove and plunge into cold water. Halve and pit. If desired, slice. Treat with ascorbic acid color keeper solution; drain.
FREEZING: Use a syrup, sugar, or water pack (see Packing Methods), leaving the recommended headspace.*
PREPARATION: Allow 1 to 3 pounds per quart. Can or freeze blackberries, blueberries, currants, elderberries, gooseberries, huckleberries, loganberries, and mulberries. Freeze (do not can) boysenberries, raspberries, and strawberries.
FREEZING: Slice strawberries if desired. Freeze boysenberries and raspberries whole. Use a syrup, sugar, or unsweetened pack (see Packing Methods), leaving the recommended headspace.*
PREPARATION: Allow 2 to 3 pounds per quart. If desired, treat with ascorbic acid color keeper solution; drain. If unpitted, prick skin on opposite sides to prevent splitting.
FREEZING: Use a syrup, sugar, or unsweetened pack (see Packing Methods), leaving the recommended headspace.*
PREPARATION: Allow about 4 pounds per quart for cantaloupe, honeydew, and watermelon. Peel and cut into ½-inch cubes or balls.
FREEZING: Use a syrup or unsweetened pack (see Packing Methods), leaving the recommended headspace.*
PREPARATION: Allow 1 to 2 pounds per quart. Prick skin on two sides. Freestone varieties may be halved and pitted.
FREEZING: Halve and pit. Treat with ascorbic acid color keeper solution; drain well. Use a syrup pack (see Packing Methods), leaving the recommended headspace.*
PREPARATION: Allow 1½ pounds per quart. Discard leaves and woody ends. Cut into ½- to 1-inch pieces. Freeze for best quality.
FREEZING: Blanch for 1 minute; cool quickly and drain. Use a syrup or unsweetened pack (see Packing Methods) or use a sugar pack of ½ cup sugar to each 3 cups fruit, leaving the recommended headspace.*
*Headspace provides room for food to expand as it freezes. When freezing an unsweetened (dry) pack, leave a ½-inch headspace unless otherwise directed. When freezing a sugar, sugar syrup, or water pack, leave a ½-inch headspace for pints and a 1-inch headspace for quarts.