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Freezing Fruit

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Freezing Fruit

ceebee1 | Aug 11, 2008 07:59 AM

It's that time of year and I am considering freezing fruit. I've frozen vegetables for years so I am familiar with the process but just about everything I've seen requires the addition of sugar. I understand WHY it's required but it just seems a bit much to add sugar to fruit (which is why I don't make jam anymore).

Here's my question. I make applesauce every year and it freezes beautifully. Can I do the same thing with peaches or pears (i.e. cook slowly over low heat until very soft, run through a food mill etc...)? Are there any drawbacks/problems with this? The thought of having peach sauce on my oatmeal on a cold dark January morning is really, really appealing!

Many thanks in advance.

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