Making Syrups For Freezing Fruits

Most fruits will do well when they are packed in a medium syrup. A medium syrup is made by mixing three cups of sugar with four cups of water.

The type of syrup you will make to freeze fruit will depend on which fruit you are freezing and how sweet your family likes frozen fruit.

To retain the flavor of mild flavored fruits…

Use a light syrup made from two cups of sugar and four cups of water. Most fruits will do well when they are packed in a medium syrup. A medium syrup is made by mixing three cups of sugar with four cups of water.

Adding ascorbic acid for freezing…

If you are freezing fruits that turn dark when they are exposed to air, you'll need to add an anti-browning agent, such as pure ascorbic acid or a commercial mixture, to the syrup.

Follow label directions for using commercial mixtures.

The general recommendations are one tablespoon of the mixture to a cup of sugar. Use one-half teaspoon of crystalline or powdered ascorbic acid for each quart of syrup.

For pears, however, you'll need to add a teaspoon of crystalline or powered ascorbic acid for each quart of syrup. Mix the powder with a little cold water before adding it to the syrup.

For more information on making syrups for freezing fruits, contact your local county Extension office.