Strawberries, Raspberries and Blueberries

Freezing berries is very simple.

Step 1 -Pick berries that are ripe.
Step 2 - Strawberries need to be hulled.
Step 3 - Rinse berries and drain for about 10 minutes.
Step 4 - If you have a lot of freezer space lay berries in a single layer on a cookie sheet (this will help for easier separation after frozen). If you have little freezer space use whatever container will fit in your freezer (berries may stick together but should be fairly easy to break apart).
Step 5- Put berries in the coldest part of the freezer. Freezer for 24 hours.
Step 6- Pour berries into a freezer bag and label. Try to get as much air out as possible, as the fruit will be better quality when thawed.
Step 7 - When you are ready to use them simply thaw, rinse and sort and you can have berries all winter long.


Peaches,Nectarines, Plums and Cherries

Step 1 - pick ripe fruit not too firm not too mushy.
Step 2 - peel the fruit. this only applies to peaches unless you would prefer to remove the skin of the nectarine. An easy way to remove the skin is to place the peaches in boiling water for 30 to 60 seconds, then remove with a slotted spoon and place in to ice water for about 2 minutes. The skin should easily slide off.
Step 3- slice the fruit and remove pits. You can freeze peaches in halves or slices.
Step 4 - Now you need to choose how you want to freeze your fruit. You can freeze in sugar or in fruit juice or water. Your fruit will retain color and flavor best if packed in sugar.

To freeze in sugar

Step 5 - For each quart of halved or sliced fruit, combine 1/4 teaspoon of ascorbic acid (to preserve color) with 1/4 cup cold water. Sprinkle over fruit.
Step 6 - Add 2/3 cup of white sugar for each quart of prepared fruit. Coat fruit well.
Step 7 - Spoon fruit into container, leave a little space, seal, label and freeze.


To freeze in water or fruit juice

Step 5 - Combine 1/4 teaspoon ascorbic acid per quart of fruit juice or water. Best juices are apple, white grape or peach.
Step 6 - Spoon fruit into container, leaving space at the top. Pour juice or water over top of fruit covering the fruit.
Step 7 - Seal, label and freeze.


To freeze without additives (not recommended for plums)

Step 5 - Spread fruit out on cookis sheet in a single layer. Freeze 24 hours. Peaches may darken.
Step 6 - Pour fruit into freezer bag or container, label and return to freezer.


Apples

Step 1 - pick ripe fruit.
Step 2 - peel, core and slice apples.
Step 3 - decide whether you want to freeze with sugar or without. Sugar helps preserve the color and texture of the fruit but it is not necessary.
Step 4- Dissolve 1/2 teaspoon ascorbic acid in 3 tablespoons of water (keeps apples from darkening). Sprinkle over apples.
Step 5- Place apples on cookie sheet and freeze for 2- 4 hours.
Step 6- Transfer apples to freezer bag or container, label and place back in freezer.


With Sugar

Step 1 - Follow instructions above.
Step 5 - Mix 1/2 cup sugar to each quart of apple slices.
Step 6 - Place in freezer bag or container, label and freeze.


Pumpkin

Step 1 - Preheat oven 325.
Step 2 - Wash and cut pumpkin crosswise. Remove strings and seeds.
Step 3 - Put about an inch of water in the bottom of a cassarole dish and place pumpkin skin up in dish.
Step 4 - Bake about an hour maybe more depending on size of the pumpkin. It is done when the flesh is tender and it starts to cave in.
Step 5 - Scrape pulp from shell, let cool.
Step 6 - Portion for future recipes and place in freezer bags, label and freeze.

Syrup Instructions

This should fill about 9 pints double recipe for quarts


Syrup Type Water Sugar Fruit Juice

Water 7 cups

Fruit Juice 7 cups

Very Light Syrup (10%) 6 cups 1 cup

Light Syrup (20%) 6 cups 2 cups

Medium Syrup (30%) 6 cups 3 cups

Heavy Syrup (40%) 6 cups 4 cups



Strawberries, Blueberries and Raspberries


Step 1 - Pick ripe berries.You will need about 8 pounds for 9 pints. Rinse berries and hull strawberries, let drain.
Step 2 - Make sure all jars are clean and you have sterile lids.
Step 3- Decide if you will use water, fruit juice or syrup. Bring liquid to boil.
Step 4 - Keep liquid warm. Add some liquid to the bottom of the jar. Pack jar with berries, shaking down gently while filling.
Step 5 - Cover berries with warm liquid. Leave 1/2 inch at top. Cover and boil in canner. 15 minutes for pints. 20 minutes for quarts. Let cool and label.


Peaches, Nectarines, Plums, and Cherries


Step 1 - Pick ripe fruit. You will need 5 good size peaches or 10 plums to fill a quart jar.
Step 2- Wash jars and make sure you have sterile lids.
Step 3 - Clean fruit and peel peaches. An easy way to remove the skin is to place the peaches in boiling water for 30 to 60 seconds, then remove with a slotted spoon and place in to ice water for about 2 minutes. The skin should easily slide off. Slice fruit remove pit, and coat( peaches and nectarines) with lemon juice or ascorbic acid to prevent from browning.
Step 4- Choose syrup and boil. Keep syrup warm.
Step 5 - Fill bottom of jar with syrup. Fill jar will fruit and cover fruit with syrup leaving about 1/2 inch at top.
Step 6 - Cover jars and boil. 25 minutes for pints 30 minutes for quarts.
Step 7 - Let cool and label.


Apples


Step 1 - Pick ripe fruit. You will need about 9 pounds for 7 quarts of fruit.
Step 2 - Wash, peel, and core apples. Slice and put them in a bath of water and 1/4 cup lemon juice or acsorbic acid.
Step 3- wash jars and make sure you have sterilr lids.
Step 4 - Choose syrup you would like to pack your apples in.
Step 5 - Drain apples and place them in a sauce pan with 1 pint of syrup to 5 pounds of apples.
Step 6 - Boil 5 minutes.Stir occasionally, so apples will not burn.
Step 7 - Fill jars with apples leaving 1/2 inch at the top of the jar.
Step 8 - Seal jars and and boil. 20 minutes for both pints and quarts. Cool and label.