Dip the prepared fruit in the solution and leave for one to two minutes. Drain and pack with sugar, syrup, water or fruit juice. One gallon of citric acid or lemon juice solution treats about 1 bushel of fruit. Steaming for a few minutes before packing is enough to prevent firm fruits, such as apples, from darkening. There are several ways to pack fruit for freezing.
Fruits packed in syrup generally are best for most cooking processes.
Small whole fruits, such as berries, packed on trays are good for salads or garnishes. Lighter syrups are lower in caloric content and especially desirable for mild-flavored fruits, such as melons. Heavier syrups may be needed for very sour fruits. Add fruit and cover with additional syrup, leaving sufficient headspace at top of container. Place prepared, cut fruit in a bowl or shallow pan.