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|Syrup Type||Water||Sugar||*Honey/Maple Syrup|
|Light||4 Cups||2 cups||-|
|3 Cups||-||1 Cup|
|Medium||4 Cups||3 Cups||-|
|2 Cups||-||2 Cups|
|Heavy||4 Cups||4 1/2 Cups||-|
* Do not use honey as a substitute for sugar on fruits given to children under 1 year of age. Honey can contain botulism spores that cannot be destroyed by the intestinal tracts of infants. Syrups need to be brought to a boil to dissolve the sugar (use stovetop or microwave). To keep syrup warm for processing, pour it into the carafe of a coffee maker (not into water well) and turn the burner on, or hold it in an oven set on warm.
My granddaughter and I love fruit. We really miss it in the winter time.I don't like fruit after it has been frozen so I tried experimenting with strawberries and found a delicious way to have them all year. I put fresh strawberries in a blender and liquefied them. I added Splenda to sweeten. I poured the mixture into one serving containers and froze them. I removed one from the freezer and microwaved it for 30 seconds. It softened it up enough to eat with a spoon. It was so delicious. I am going to do blueberries and peaches the same way. It is a healthy, economical way to have fresh fruit all year. I used Splenda in mine for fewer calories.
It's the season for fresh fruit. This is just a quick tip for freezing fruit. When I put the fruit in baggies for the freezer I put 2 cups of fruit in each bag. Then when you need some for a recipe you'll know how much is in each bag.
By Pico from St. Paul, Alberta
We have fruit trees, and end up with far more fruit than we can eat fresh, despite sharing with friends and neighbors. I go to the restaurant supply store and get a sleeve of 5 1/2 ounce individual serving cups (I pay about 5 dollars for 250, and several dollars more for lids) which means about 3 cents for a set.
This extension site offers a very detailed and technical look at freezing fruits. "Frozen foods can add variety to your meals year-round. As with any method of food preservation, following specific guidelines will assure you of high quality, safe food."
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I have lots of summer fruits and end up having to throw them out. I'd like to make a fruit salad to freeze. Can anyone give me some help please? I don't have any canning equipment.
By Sandra from Newcastle, Australia
Check out this link for freezing assorted fruits and veggies:
Many fruits simply turn to mush when frozen and and thawed (even thawed in the refrigerator) and will need to be used in assorted recipes and things like smoothies. Unless they are 'just the right fruits' it's doubtfull they'll freeze well for fresh fruit salads.
I got a food dehydrator at a thrift shop and use that to dehydrate much of the fruit from my trees. I then put them in plastic bags in the refrigerator.
Greetings, you can also hydrate fruits in the oven or on a sunny day on a screen in the sun, it takes about 2 days and you need to bring them in at night to avoid extra moisture. Be sure to cover the fruit with cheesecloth to protect from bugs. This is not quite the answer you were looking but it does save the fruit, when my kids were at home I would chop and freeze fruits in small portions and we would eat them frozen, still do with my grandaughter. You may also try making fruit leather which holds up very well and can later be reconstituted into drinks (disovled in boiling water). Hope this helps some, wish you were closer I live in a big city not much room for orchards or gardens.
I'm looking for a dry preservative for freezing fruit.
Vicki from West Virginia
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A great way to save money is to freeze fruit when it is in season and inexpensive, so that you can use it throughout the year. This is also useful if you have a garden and want to enjoy the "fruits" of your labor for longer. Here are a few tips to help people new to freezing produce.
- Use ripe fruit, but not overripe and mushy.
- All fruit should be cleaned well.
- Remove unwanted parts; stems, bruises, etc.
- Cut fruit to the desired size. Keep in mind what youplan to use it for.
- Divide your fruit into portions that will be useful in the future. This will allow you to thaw just the right amount of fruit when you use it.
- To preserve fruit color and texture, add sugar.
- Freeze in air tight containers that keep out both moisture and air.
- Prepare the fruit in a sterile environment.
- Mark packages with frozen fruit and be sure to rotate.Always use the oldest first.
- What works best for me is packaging in bags. Use bags that are intended for freezing. Squeeze as much air out as you can before sealing the bag.
Tip: One way to prevent some fruit from sticking together, like strawberries, for example, is to first freeze them on a cookie sheet until they are solid. Then when you transfer them to their container for long term storage, they will be less likely to stick together.
Fruit Slushy: My kids like fruit in phases. At times they will eat it as fast as it comes in the house. Then, usually after a big purchase of fruit, they decide they've had enough and won'ttouch it. When this happens, before the fruit gets too ripe, I cut it up and freeze it, saving it for a nutritious, high vitamin and fibre slushy. Just blend the fruit with water or juice, a touch of sugar or honey. Fruits great for this are watermelon, any berries, peaches, plums, mangoes and kiwis. Bananas and yogurt (especially homemade yogurt that hasn't set) are also good to add. (12/12/2000)
Freezing Blueberries: It's way past their season this year, but blueberries are especially easy to freeze. Wash, dry, and put on trays in the freezer. After they're solid, put them in zip-lock bags, and freeze. It they were dry before they were frozen, you will be able to use just a portion of a bag. They will remain separate.(12/12/2000)