Freezing Fruit

[geocorn]

When freezing your fruit for later batches, do you add any ascorbic acid to reduce browing?

 

[Bert]

If you freeze whole fruit, I don't think it would do any good.....If you cut it up, I don't know....never have tried it with stuff I was freezing...

 

[Waldo]

I add it to Peaches, Plums but not to Muscadines, Blueberries, Elderberies or Blackberies. Any fruit prone to browning should be treated

 

[JimCook]

Waldo -


How much do you add for lets say a gallon-sized Ziploc bag of frozen fruit?


- Jim

 

[Wade E]

I dont add any till they go in primary and never had any problems.

 

[Joanie]

I'm with Jim! How much do you add per gallon's worth of fruit?

 

[Wade E]

I know with wine you use 1 tsp per gallon. Do you sprinkle it on every pce. of fruit when freezing or do you freeze it as a liquid?

 

[NorthernWinos]

I freeze mostly berries and cherries and some other fruit for wine before steam juicing and never treat the fruit....

I think if you would cut up apples, peaches, etc....I would just spray them with K-meta solution...I think Bert and PWP might spray theirs, someone said that once..?

Otherwise like Wade, add it when you thaw them out.

For peeled/cored/sliced apples for pies and apple crisp I have just either left them alone, or splashed some lemon juice on them....Both are fine.

Edited by: Northern Winos

 

[Waldo]

I use probably around 1-1-1/2 tsp per gallon. I dont do precise measuring. I just open the bottle and sprinkle it in. My fruit has already been cut up too because I de stone the peaches and plums before i freeze them

 

[s.arkvinomaker]

I've been freezing my fruit for years now and don't add the Meta til the fruit goes in the primary. I also destone fruit and slice up before putting it in gal. freezer backs. I put four pounds of fruit in each bag because most recipes call for that much fruit per gal.