Freezing Fruits

Freeze mashed avocados: Slice in half. Remove pit. Scoop flesh out. Add one T. lemon juice to prevent discoloring and mash with fork. Put into zip lock bag and seal. Use within 3 to 4 months. When ready to use it, defrost in the fridge overnight.

Most fruits darken after they're cut, to prevent this soak cut fruit in a solution of LEMON WATER: 1 quart water to 1 tsp. lemon juice. Sugar can be added to fruit to enhance taste. Either add sugar to the fruit and mix, or make a syrup and pour it over the fruit.

Apples, Peaches, Apricots for pies: Peel, core & slice apples. Peaches can be submerged in boiling water for 1 minute and skins removed. Treat apples or peaches with lemon-water. Drain. For each quart of fruit you can sprinkle with 1/2 cup sugar. Mix, seal, freeze.

All Berries & Cherries for pies and jams: Remove stems, wash, and drain. Pit the cherries. Mix 3/4 cup sugar (optional) to 1 quart berries. Fill containers and freeze.

Pears: Wash, peel, core and quarter. Heat pears in syrup (using a sugar/water recipe) for 2 minutes. Drain and cool. Pack pears in containers with syrup and lemon juice. Seal and Freeze.

Plums: Wash, pit, and cut in halves. Pack into containers and freeze.

Rhubarb: Wash. Cut in 1 inch pieces. Boil for 1 minute & cool in cold water. Pack and freeze.