You'd have to prep them before freezing.
APPLES:You could puree the apples, or for slices, you'd have steep in a solution of 1 lemon added to 1 3/4 pts water for 15 minutes. Dry on absorbent paper. Open freeze (on a cookie sht) then pack in poly bags.
PEARS:Poach for 1 1/2 minutes in heavy syrup to which has been added ascorbic acid or lemon juice to prevent discoloration. Cool then pack in rigid containers leaving at least 1 inch head-space and cover with crumpled greaseproof paper.
CARROTS:Blanch small, whole carrots for 5 minutes. Diced or sliced for 3 minutes. Pack in polybags or rigid containers. Allow 1/2 head space.
Hope this helps!
Edited by: PUSHWAIT at: 9/30/2009 (08:23)
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