Quantity: 1 bushel (48 lbs) yields 60 to 72 frozen pints. 2/3 to 4/5 lb yields 1 frozen pint.
Syrup pack: Use 40 percent syrup. For a better quality frozen product, add 3/4 teaspoon crystalline ascorbic acid to each quart of syrup. Pack apricots directly into containers and cover with syrup, leave headspace, seal and freeze.
Sugar pack: Before combining apricots with sugar, treat with the following mixture to prevent darkening: 1/4 teaspoon crystalline ascorbic acid and 1/4 cup cold water. Dissolve crystalline ascorbic acid in cold water and sprinkle over 1 quart (7/8 pound) of fruit. Mix 1/2 cup sugar with each quart of fruit. Stir until sugar is dissolved.