without having assorbic acid on them ! does anyone know many thanks
elliehen,
Jan 21, 4:51am
I have just bagged them in halves, squeezed out the air and frozen them for later stewing.They were fine.
tinyted,
Jan 21, 10:10pm
My mother always lightly stews them when in season and reasonably priced and freezes them so she can cook apricot jam or apricot shortcake anytime of the year.She sometimes puts the sugar in so when defrosted is ready to go.Her baking and preserving always tastes and looks good.
geldof,
Jan 21, 11:53pm
If processing a large amount, I cut them into a pot of water with a squeeze of lemon.Works the same as ascorbic acid.Then drain well before bagging.
Doing small a mounts the fruit doesn't have time to go brown before freezing.
juliewn,
Jan 22, 7:56am
Hi. I halve them, take out the stone, place in bags and seal. they'll go a bit brown on the outside, which disappears on cooking once they've thawed.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.