8 fruits to preserve for a longer shelf life

Fruit should be a staple in everyone's diet, if not for its nutritional value, then for its fresh taste. But it doesn't have the longest shelf life. Here's how to preserve it longer.

• Use only unblemished fruit and keep the handling time to a minimum (fruit tends to brown when handled).
• Be sure to press out any excess air before sealing the freezer bags.
• Thaw frozen fruit in the bag in the refrigerator for several hours or place the bag in a bowl of cool water 30 minutes.

1.25-1.5 kg (2 1/2-3 lbs) fresh yields 1 kg (4 c) prepared

• Peel, core, and slice the apples.
• Dip and drain the slices thoroughly.
• Arrange in a single layer on a rimmed tray and freeze until just firm.
• Pack, seal, label, date and freeze.

550-750 g (1 1/4-1 1/2 lbs) yields 1 kg (4 c) prepared

• Pit and slice or halve the apricots.
• Dip and drain the slices or halves thoroughly.
• Arrange in a single layer on a rimmed tray and freeze until just firm.
• Pack, seal, label, date and freeze.

550-750 g (1 1/4-1 1/2 lbs) fresh yields 1 kg (4 c) prepared

• Remove any stems.
• Dip and drain the blueberries thoroughly.
• Arrange in a single layer on a rimmed tray and freeze until just firm.
• Pack, seal, label, date, and freeze.

1-1.5 kg (2-3 lbs) fresh yields 1 kg (4 c) prepared

• Stem and pit the cherries.
• Dip and drain thoroughly.
• Arrange in a single layer on a rimmed tray and freeze until just firm.
• Pack, seal, label, date, and freeze.

1.25-1.5 kg (2 1/2-3 lbs) fresh yields 1 kg (4 c) prepared

• Pit and slice or halve the mangoes.
• Dip and drain the slices or halves thoroughly.
• Arrange in a single layer on a rimmed tray and freeze until just firm.
• Pack, seal, label, date, and freeze.

1.25-1.5 kg (2 1/2-3 lbs) fresh yields 1 kg (4 c) prepared

• Pit and slice or halve the peaches or apricots.
• Dip and drain the slices or halves thoroughly.
• Arrange in a single layer on a rimmed tray and freeze until just firm.
• Pack, seal, label, date, and freeze.

500 g (1 lb) fresh yields 1 kg (4 c) prepared

• Remove stems and leaves from the raspberries.
• Dip and drain the berries thoroughly.
• Arrange in a single layer on a rimmed tray and freeze until just firm.
• Pack, seal, label, date, and freeze.

550 g (1 1/4 lb) fresh yields 1 kg (4 c) frozen

• Remove leaves and hull strawberries.
• Strawberries can be sliced or left whole.
• Dip and drain the berries thoroughly.
• Arrange in a single layer on a rimmed tray and freeze until just firm.
• Pack, seal, label, date and freeze.

• While working, keep fresh fruit in a bowl of acidulated water that's about two litres, or eight cups, water with 22 millilitres (one and a half tablespoons) of lemon juice or mild vinegar added.
• This keeps the cut fruit from browning and is commonly referred to as dipping.
• After dipping, drain the fruit on paper towels to remove as much moisture as possible.
• This helps prevent ice from forming around the pieces and keeps them from sticking together.

• Chop larger vegetables or cut them into bite-size pieces.
• Blanch according to directions for each individual vegetable, remembering that a shorter blanching time may be required to compensate for the smaller piece size.
• When they are cool, mix your choice of vegetables and pack in plastic freezer bags in meal-size quantities.
• Seal, label, date, and freeze.

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