Types of Packs for Freezing Fruits

The type of pack you chose will depend on the intended use of the fruit. Fruits packed in syrup are generally best for uncooked dessert use: those packed in dry sugar or unsweetened are best for most cooking purposes because there is less liquid in the product.

There are several ways to pack fruits for freezing: syrup pack, sugar pack, unsweetened pack, tray pack and artificial sweetener pack. Whichever method you choose, be sure to leave appropriate head space.

In preparing a syrup pack

The proportion of sugar to water depends upon the sweetness of the fruit to be frozen. Syrups can range from a light syrup or 30% or less for mild flavored fruits, to a heavy syrup of 60% or more for very sour fruits. A 40% syrup is recommended for most fruits.

To make a 40% syrup dissolve 3 cups of sugar in 4 cups of lukewarm water, mixing until clear. Chill the syrup before using.

To keep fruit from floating in the syrup pack, place a small piece of water resistant wrapping material on top, and press fruit down into the syrup before sealing the container.

For a sugar pack…

Simply sprinkle sugar over the fruit and mix gently until the juice is drawn out and the sugar is dissolved.

Fruit can also be packed dry…

Cover fruit with water containing ascorbic acid or packed in unsweetened juice. Submerge the fruit and seal tightly.

The tray pack…

Good for small, whole fruits such as blueberries, raspberries and cranberries that give a good quality without sugar. Spread a single layer of prepared fruit on shallow trays and freeze. When frozen, promptly package.

Sugar substitutes may be used.

Both saccharin and aspartame work with the frozen products. Use directions on the container to determine the amount of sweetener needed. Artificial sweeteners give a sweet flavor, but do not provide color protection or help the fruit hold its shape.

For more information on the types of packs for freezing fruits; contact your local county Extension office.