When preparing fruit for freezing do not use galvanized, copper or iron equipment. The acid in the fruit could react with the metals forming harmful compounds or off-flavors. Prepare each fruit as directed. See Table 1 for the approximate yield of frozen food from fresh. Remember that yield will vary with the size, quality, maturity, variety, trim and cut size of the fruit.
Most fruits have a better texture and flavor if packed in sugar or syrup.
However, the sugar is not necessary to safely preserve the fruit. For those watching their sugar intake, it can be left out. Artificial sweetener can also be used. The type of pack will depend on the intended use. The proportion of sugar to water depends upon the sweetness of the fruit to be frozen.