Freezing Fruit Preserves the Fresh Taste of Summer

Freezing Fruit Preserves the Fresh Taste of Summer

Would you like to enjoy Wisconsin-grown fresh fruit all year long? As autumn arrives, many of Wisconsin’s farmers’ markets are nearing the end of their season. Freezing farm-fresh fruits is one way to savor summer’s finest flavors even during the winter months.

Compared with other methods of food preservation, freezing saves time and nutrients and keeps fruits fresh-tasting and colorful.

Freezing locally grown Wisconsin fruit is a great way to include a wider variety of fruit in your diet, support local farmers, and it may even help you stretch your food dollars.
Follow these simple guidelines for freezing fruit at its peak:
- Choose unblemished, firm, ripe fruits. Throw away any damaged or bruised parts.
- Wash the fruit gently under cold running water and let it drain thoroughly. Do not soak the fruits in water.
- Prepare the fruit as necessary. Peel, pit, stem or slice just enough fruit for a few containers at a time.
- Dip light colored fruits like peaches or apples for 1–2 minutes in a mixture of 3 tablespoons bottled lemon juice per one quart water to preserve their color during freezer storage. Drain, pat dry and freeze.
- Package treated fruits in containers suitable for freezing. Choose sturdy plastic containers, plastic freezer bags, glass freezer jars, heavy aluminum foil, or waxed freezer paper. Completely seal containers or packages to keep air in and moisture out.
- Label, date, and freeze for up to one year.
Using home-frozen fruits is just as easy as thawing them at room temperature in their original package. A quicker alternative for fruits packaged in water-tight containers is to submerge the package in cool water until only a few ice crystals remain. Serve immediately and enjoy!

A complete guide to Freezing Fruits and Vegetables (B3278) is available from your county UW-Extension office or from Cooperative Extension Publications (877-947-7827) and online at http://learningstore.uwex.edu/Freezing-Fruits-and-Vegetables-P938.aspx.
Source: Barbara Ingham, Food Safety Specialist, UW-Extension and Tereas Curtis, Nutrition Education Specialist, UW-Extension