Extra Apricots? Freeze Them, Dry Them!

Our visit to the church farm netted us more apricots than we could eat before they went bad.  We made strawberry-rhubarb-apricot pie, apricot-cherry bread, and apricot-cherry-rhubarb pie.  We snacked on them, and made smoothies and marinade.  Still, we had lots left.

We took some of the apricots and made frozen pied filling.  When January comes, we’ll appreciate a summer fruit pie!  We pitted apricots and cut them in quarters to make three cups.  We added a cup of cherries, and a sprinkling of citric acid as a preservative.  Then into a quart freezer bag, and into the deep freeze.  They’ll keep for as long as a year.

The remainder we cut in half and put in the food drier.  They’ll make great snacking when the summer fruits are gone!