When freezing fruits, speed is important to minimize the deterioration of nutritional value, flavor and appearance. Do not leave fruits soaking in water to clean them for freezing. Because leaving sliced and peeled fruit... More » Food Cooking Fruit

Freeze berries individually or in portions. In either case, first wash them by placing them in a colander and swishing it in a bowl of cold water. Lay out the berries on paper towels and let them dry completely. More » Food Food Storage Freezing Food

To freeze peaches, blanch the fruit first. Then remove the skin and the pit and slice the peaches. Place the peaches in a container and cover them with water, leaving room at the top. Seal the container and place it in t... More » Food Food Storage Freezing Food
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Prepare persimmons for cooking by removing the calyx, peeling the skin and cutting the fruit into segments. After that, you can broil, slow-cook or puree them, eat them out of hand, or dry them. More » Food Cooking Fruit

Huckleberry, honeydew melon, huito and horned melon are fruits that start with the letter "H." Hawthorn trees also produce round fruits that resemble apples and are often referred to as "haws" or "hawthorn fruit." More » Food Cooking Fruit

Fruit dryers preserve fruit so it can be kept for prolonged lengths of time, while retaining some, or all, of its nutritional value. A dryer is more efficient than using an oven and faster and easier than simply leaving ... More » Food Cooking Fruit

Tips for pressure canning applesauce include draining off processing apples through a food mill, draining excess liquid during cooking and adding ascorbic acid or lemon juice to prevent browning. Additionally, wash and s... More » Food Cooking Fruit