Freezing apricots is straightforward. You can freeze them with or without the skin, so whether you peel them in advance is up to you. It shouldn’t affect the taste or texture either way, so peel or don’t peel; the choice is yours!
What is the best way to freeze apricots?
How to Freeze Apricots
- Prepare. Wash, dry, remove pits and cut into desired size. Place on sheet pan and leave in freezer until completely frozen.
- Transfer. Transfer to a Freezer Zipper bag or FreezerWare™.
- Freeze. Remove as much air as possible if using bags and seal. Place in the deepest part of the freezer.
Can you freeze apricots without blanching?
Learning how to freeze apricots is a simple way to preserve this delicious fruit. It’s easy and you don’t need to peel or blanch them!
How do you freeze apricots for jam?
Sort, wash, halve and pit. Peel and slice if desired. If apricots are not peeled, heat them in boiling water 1/2 minute to keep skins from toughening during freezing. Cool in cold water and drain.
How do you blanch apricots for freezing?
Blanch the apricots in boiling water if you are leaving the peels on. Bring a large stockpot of water to a boil, then drop the apricots into the water for between 30 seconds and 1 minute. This keeps the skins from becoming tough during the freezing process.
What fruits should not be frozen?
9 Fruits and Vegetables You Should Never Freeze
- Celery. Freezing causes celery to become limp and soft with an unpleasant flavor.
- Citrus. Citrus fruits become soft and mushy after being frozen.
- Cucumbers.
- Green peppers.
- Lettuce.
- Parsley.
- Potatoes.
- Radishes.
What can I do with a glut of apricots?
This velvety stone fruit comes with a whole lot of fun and delicious uses.
- Apricot chicken. Apricot chicken with ginger and cayenne pepper. (
- Apricot swirl cheesecake. Apricot swirl cheesecake (Photo: Miriam Kresh)
- Apricot rice pilaf.
- Apricot cake.
- Apricot chutney.
- Stuffed apricots.
- Apricot almond bites.
- Apricot tart.
What happens if you don’t blanch before freezing?
Blanching is a must for most vegetables to be frozen. It slows or stops the enzyme action which can cause loss of flavor, color and texture. The blanching time is very important and varies with the vegetable and size.
Do apricot seeds need to freeze?
If you are wondering why we haven’t mentioned the idea of freezing apricot seeds, that’s because it really isn’t necessary, and in general when it comes to protecting a food’s maximum nutritional content it is best to avoid extreme temperatures at either end of the spectrum if possible.
What happens if you freeze without blanching?
Blanching helps vegetables keep their vibrant colors and retain nutrients, and stops the enzymes that would otherwise lead to spoilage. Freezing vegetables without blanching them first results in faded or dulled coloring, as well as off flavors and textures.
Why do you put lemon juice in apricot jam?
The lemon juice lowers the pH of the jam mixture, which also neutralizes those negative charges on the strands of pectin, so they can now assemble into a network that will “set” your jam.
Can I freeze apricots to make jam later?
Yes! I recommend that you do not thaw the apricots before making the jam. Add the frozen apricots directly to the pot and start making the jam. If you thaw the apricots, they can become very watery.
Why do you put apricot kernels in apricot jam?
Apricot kernels were thought to be safe in low doses, and are called for in many stone fruit jam recipes and biscuits as they add a hint of almond, giving a pleasantly marzipan-like flavour.
Can you freeze fruit without blanching?
Most vegetables should be blanched (briefly cooked in boiling water) before freezing. Fruit does not need to be blanched.
How do you flash freeze apricots?
Instructions
- Wash and Pit: Thoroughly wash and dry the apricots.
- Lay Out: Spread the apricots out on a baking sheet lined with parchment paper.
- Flash Freeze: Leave the tray of apricots in the freezer for a couple of hours and let them freeze solid.
Why do you blanch fruit before freezing?
Blanching helps to preserve the flavor, color and texture of fresh produce that’s being frozen. Blanching helps slow the loss of vitamins. Blanching helps cleanse the surface of dirt and some bacteria.
Are there any fruits you can’t freeze?
Citrus fruit and watermelon are both fruits to avoid when freezing. You will find that the texture will be completely mushy once they thaw. However, if you plan to mix these frozen fruits into smoothies, you might not mind their mushiness.
What foods you should never freeze?
But even properly wrapped, the following foods can be problematic to freeze and thaw:
- Leafy Greens.
- Sauces or Gravies.
- Pudding.
- Cream-Based Soups.
- Non-Fatty Fish.
- Cooked Pasta or Rice.
- Cooked Egg Whites.
- Mayonnaise or Mayo-Based Dressings.
What two fruits should not be stored together?
Ethylene-producing fruits, such as apples, bananas, peaches and honeydew melons, should not be stored next to avocados, lemons, grapes, onions and other fruits or vegetables that are sensitive to this compound. Also, you should never store ethylene-producing fruits together.
Can you freeze apricots whole?
Technically, it’s perfectly safe to freeze an apricot whole without slicing and removing the pit. However, they’re much easier to enjoy when sliced and de-pitted, but go ahead and freeze them however you see fit!
Should you peel apricots before baking?
Peeling apricots before baking them is completely optional. Apricot skin will soften considerably when baked. If you prefer to peel them, you will need to blanch them in boiling water for about 20 seconds, then transfer them to ice cold water before removing the skin.