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Fruits
Fruit must be covered with sugar or syrup, as appropriate. The amount of sugar to use is around 250g
for 1 kilo of fruit. Syrups are used in varying percentages; these are prepared by boiling sugared
water. The various concentrations are as follows:
- 30% solution, 450g of sugar per litre of water
- 40% solution, 650g of sugar per litre of water
- 50% solution, 800g of sugar per litre of water
So that the fruit's colour does not change, place it in lemon juice before covering it with sugar or pour
lemon juice into the syrup. The receptacles for the fruit to be frozen must remain in the refrigerator for
one hour before being re-inserted into the freezer. The fruit must be completely covered in syrup.
Bread
This can be kept for 2 months. Defrost in an oven set to 50°C, switching it on after inserting the bread.
Butter and cheese
Freeze butter and cheese by dividing them up into pieces for weekly consumption.
Butter and hard cheese (e.g. Parmesan) can be kept for 8 months, other cheese 4 months. They must
be defrosted in the refrigerator, keeping an eye on the condensation that forms on these products.
Food freezing guide
EN
Product
Valid for Preparation
Apricots
8 months Wash, pit and cover with 30% syrup
Pineapple
10 months
Peel, slice and cover with 50% syrup
Oranges
Peel, slice and cover with 30% syrup
Cherries
Wash, pit and cover with sugar or 30% syrup
Strawberries
12 months
Wash, remove the stalk and cover with sugar
Melon
Peel, slice, de-seed and cover with 30% syrup
Peaches
8 months Peel, pit, slice and cover in 50% syrup
Grapefruit
12 months Peel, slice and cover in 30% syrup
Juice from citrus fruits
10 months Press, remove the pips and sweeten to taste
Plums
12 months
Wash, pit and cover in sugar or 50% syrup
Grapes
De-seed, wash and cover in sugar or 30% syrup
Bilberries, blackberries,
blackcurrants,raspberries
red currants
10 months Wash, remove the stalk and cover with sugar
