How to Freeze Apricots

Apricots are small pale orange fruits with a slight outer covering of fuzz. If you have an excessive amount of apricots that you cannot eat before they spoil, you can preserve them for another time. Apricots are commonly dried or canned and eaten as a snack, but it can be difficult to use these methods without extra equipment and experience. This fruit is hearty enough to withstand freezing without losing its texture. Freezing requires no equipment and few extra ingredients, but it does need some preparation to prevent the apricots from turning brown when they're exposed to the freezer.

Things You'll Need

• Large saucepan
• 3 cups water
• 1 cup white granulated sugar
• 3/4 tsp. ascorbic acid powder
• 1 to 2 lbs. fresh apricots
• Paring knife
• Airtight freezer storage container
• Wax paper

Instructions

1. Fill a large saucepan with 3 cups of water. Stir in 1 cup of white granulated sugar and 3/4 tsp. ascorbic acid powder.

2. Set your stove to "high." Heat the mixture until it starts to boil, and the sugar and ascorbic acid powder completely dissolve into the water to form a syrup. Turn off the heat and set the syrup aside until it cools down to room temperature.

3. Insert the tip of a paring knife just underneath each apricot's fuzzy skin, then drag the knife to remove the skin. Continue the process to remove all of the skin, then slice each apricot in half and scoop out the pit. Cut the apricots into thin, uniform slices.

4. Arrange the apricot slices into a thin, even layer in the bottom of an airtight storage container. Transfer the syrup into the container and pour it until it reaches about 1/2 inch from the top of the container. Move the apricot slices around so they are all completely coated in the syrup.

5. Use your hand to gently push the apricot slices through the syrup into the bottom of the container. Ball up enough wax paper to fit into the container and use it to cover the apricots to keep them from floating.

6. Secure the container lid tightly. Transfer to the freezer and store the apricots for approximately three months for the best results. Thaw the apricot container in your refrigerator prior to using them.

Tips & Warnings

• Purchase ascorbic acid powder at the grocery store near the home canning supplies and equipment.

• Use thawed apricots for dessert fillings or toppings rather than for snacking since they may be slightly bland and softened from freezing.

• If you leave out the ascorbic acid powder, the apricots are more likely to turn brown in the freezer.

• Do not leave apricots in the freezer for more than three months or they may start to lose their flavor and texture.

References

• National Center for Home Food Preservation: Freezing Apricots
• Utah State University Extension: Apricots