Frozen Apricots


Quantity: 1 bushel (48 lbs) yields 60 to 72 frozen pints. 2/3 to 4/5 lb yields 1 frozen pint.


  1. Select firm, ripe, uniformly yellow apricots. Sort, wash, halve and pit. Peel and slice if desired. If apricots are not peeled, heat them in boiling water 30 seconds to keep skins from toughening during freezing. Cool in cold water and drain.
  2. Follow directions below for style of pack desired.
  3. Pack apricots into containers and press down until fruit is covered with juice, leave headspace, seal and freeze.

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.

Source: MU Extension Publication GH1502, Quality for Keeps: Freezing Fruits