Canning and Preserving For Dummies (41 page)

Frozen Apples Packed in Sugar

Use crisp apples with a firm texture like Pippin or Golden Delicious. Because apples tend to get a little mushy when you defrost them, these are ideal for use in baked goods.

Preparation time:
20 minutes

Yield:
1 pint

1 1/4 to 1 1/2 pounds apples

1 1/2 tablespoons lemon juice

8 cups of water

1/2 cup granulated sugar

1
Peel, core, and slice your apples into 12 or 16 pieces, dropping the slices into 1 1/2 tablespoons of lemon juice to 8 cups of water to keep them from turning brown as you finish them all. (If you prefer, you can use an ascorbic or citric acid solution instead of the lemon juice and water.)

2
Remove the apples from the antioxidant solution and place them in a shallow dish or on a baking sheet. Sprinkle the apple slices with granulated sugar, one part sugar to four parts apples. Let your apples be the guide here: Taste a slice with sugar to see if it is to your liking.

3
Fill your container and allow the proper headspace (refer to Table 15-2) and freeze.

Vary It!
You can also pack your apples in syrup. To do so, place your drained apple slices in rigid freezer containers, filling them with a cold heavy syrup (refer to Table 15-1), adding 1/2 teaspoon of an antioxidant solution to each container and allowing the proper headspace (refer to Table 15-2).

Per 1/2-cup serving:
Calories 168 (From fat 3); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 44g (Dietary fiber 2g); Protein 0g.

Frozen Peaches Packed in Syrup

In addition to freezing peaches with this recipe, you can also freeze nectarines and apricots the same way — all varieties of these fruits freeze well. Use fully ripe fruit without any bruised areas.

Preparation time:
30 minutes

Yield:
1 pint

1 to 1 1/2 pounds peaches

1/2 cup medium syrup

1/4 teaspoon antioxidant

1
Blanch the peaches to remove the skin (don’t leave the fruit in the boiling water for more than 1 minute).

2
Place 1/2 cup of cold medium syrup (refer to Table 15-1) and an antioxidant into each rigid freezer container. Slice or halve the fruit directly into the pint container, discarding the fruit pits.

3
Fill the container with additional syrup, allowing the proper headspace (refer to Table 15-2) and freeze.

Tip:
Use freestone peaches to make removing the pit much easier.

Per 1/2-cup serving:
Calories 65 (From fat 1); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 17g (Dietary fiber 2g); Protein 1g.

Quick-Frozen Blueberries

Jams, jellies, and preserves made with frozen berries produce a product superior in color, flavor, and texture to one made with fresh berries. This recipe uses blueberries, but you can use any type of berry (except strawberries); they all freeze well with this method (the best way to freeze strawberries is to pack them in sugar, as explained in the later Frozen Strawberries Packed in Sugar recipe). Whatever berries you choose, make sure they’re firm.

Preparation time:
15 minutes

Yield:
1 pint

1 to 1 1/2 pounds blueberries

1
Gently wash the berries, removing any stems. Spread the washed berries onto a towel-lined cookie sheet and allow them to air dry (about 15 to 20 minutes) to prevent them from sticking together while freezing.

2
Spread your washed berries on a baking sheet, placing it in your freezer. (This process is known as
quick-freezing
or
flash-freezing.
) When the berries are frozen, transfer them to freezer bags or rigid freezer containers.

Vary It!
To pack your berries in syrup, place the berries into rigid freezer containers, covering them with cold medium syrup (refer to Table 15-1), allowing the proper headspace (refer to Table 15-2). If the berries float, add a ball of moisture-proof paper to keep the berries submerged.

Per 1/2-cup serving:
Calories 64 (From fat 4); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 7mg; Carbohydrates 16g (Dietary fiber 3g); Protein 1g.

Frozen Strawberry Purée

Use frozen fruit purées for making fruit leathers (see Chapter 17), fruit sauces (by adding water, fruit juice, or a teaspoon of your favorite liqueur), as a concentrated flavor in fruit smoothies, or as a topping for your favorite ice cream. This recipe makes a strawberry purée, but you can make any kind of purée. Just use any amount of fruit you have on hand; 2 to 4 cups of raw fruit is a good working quantity, and add sugar to taste.

Preparation time:
30 minutes

Yield:
1 1/2 pints

2 to 4 cups strawberries

1/4 cup water

2 tablespoons granulated sugar (or to taste)

1 tablespoon lemon juice (or to taste)

1
Wash, hull, and slice the strawberries. Place them in a 2-quart saucepan. Add the water to prevent the berries from sticking. Cook the berries on medium heat until soft (about 20 minutes). Remove the pan from the heat and let the fruit cool.

2
Process the cooled fruit in a food processor fitted with a metal blade until pureed, or run it through a food mill. Add the granulated sugar and lemon juice to taste.

3
Return the mixture to the saucepan and bring it to a boil over medium-high heat, stirring constantly. Remove immediately from the heat.

4
Ladle the puree into 1-cup or smaller rigid freezer containers, allowing the proper headspace (refer to Table 15-2). Alternatively, freeze small amounts of fruit purée in ice-cube trays. Remove the frozen cubes from the trays and transfer them to a freezer-storage bag.

Per 2-tablespoon serving:
Calories 16 (From fat 1); Fat 0 (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 4g (Dietary fiber 1g); Protein 0g.

Frozen Lemon Juice

Lemons (and limes) produce a superior juice that retains its flavor after juicing. Use freshly picked, fully ripe fruit. Because this recipes requires so little (just squeezing), you can make as much or as little as you prefer (or have on hand to do). You freeze lime juice the same way, so consider this recipe a two-fer.

Preparation time:
10 minutes

Yield:
2 cups

8 lemons

1
Squeeze the juice from the lemons into a measuring cup.

2
Pour the juice into 1-ounce freezer containers or ice-cube trays. After the cubes freeze, remove them from the ice-cube trays and store them in freezer bags.

Tip:
If you prefer juice without pulp in it, place a small mesh strainer over the edge of your measuring cup; juice your fruit over the strainer.

Per 1-tablespoon serving:
Calories 4 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 1g (Dietary fiber 0g); Protein 0g.

Frozen Mangoes Packed in Syrup

Choose fully ripe mangoes that are slightly soft yet firm to the touch with a strong mango aroma.

Preparation time:
20 minutes

Yield:
1 pint

2 to 3 medium mangoes

1/2 cup cold light syrup

1
Peel the skin from the fruit, slicing the flesh away from the seed (see Figure 15-1).

2
Measure 1/2 cup cold light syrup (refer to Table 15-1) into a rigid pint container. Slice the fruit directly into the container. Press the slices to the bottom of the container, adding additional syrup to achieve the proper headspace (refer to Table 15-2).

3
Add a ball of moisture-proof paper to keep the fruit submerged, secure the lid, and freeze.

Per 1-cup serving:
Calories 101 (From fat 3); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 26g (Dietary fiber 2g); Protein 1g.